These Banana and Pumpkin Muffins are soft, moist, and full of cozy fall flavor. Ripe bananas add natural sweetness while pumpkin purée brings a rich, earthy depth that makes every bite taste like autumn. Spiced with cinnamon, nutmeg, cloves, and ginger, they come together easily in one bowl and bake into tender muffins with a light cinnamon-sugar top.
These muffins strike the perfect balance of banana sweetness and pumpkin spice. They're light, tender, and easy to make for breakfast, an afternoon snack, or a simple dessert. Every bite tastes like fall comfort baked into a single muffin.
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If you love seasonal baking, try my Gluten Free Pumpkin Muffins or Pistachio Muffins for more cozy flavor. Pumpkin fans will also enjoy the Iced Pumpkin Spiced Latte and Pumpkin Cream Cheese Dip. Craving more banana? Don't miss the Cinnamon Swirl Banana Bread or Super Moist Chocolate Chip Banana Bread
Recipe Highlights
- Soft, moist texture with the perfect blend of banana and pumpkin
- Made with warm spices for that cozy fall flavor
- Easy one-bowl recipe with simple pantry ingredients
- Freezes well for quick breakfasts or snacks
Ingredients
You will need the following ingredients to make these pumpkin muffins:
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Ingredient Notes:
- Flour: I use all-purpose flour in this recipe and I HIGHLY recommend using a digital scale, as flour is so often over-measured by using the scoop and level method. You want approximately 150 grams of flour per cup. If you measure your flour correctly, your muffins will not be dense.
- Gluten-Free: You can also sub out the all-purpose flour for a gluten-free all-purpose flour like Cup-4-Cup.
See the recipe card for quantities.
How To Make Banana And Pumpkin Muffins: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease the cups with non-stick spray.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
Step 2: In a large bowl, combine the mashed bananas, pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Mix until well blended.
Step 3: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the muffins tough.
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Prepare the topping and add the cinnamon sugar on top of the muffins.
Step 4: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Confidence Tip
Oven temperatures can vary, so start checking the muffins at 20 minutes. Insert a toothpick into the center-if it comes out clean or with a few moist crumbs, they're done.
Variations
- Nuts: I love adding some walnuts or pecans for a bit of crunch in the muffins.
- Chocolate: Add in some chocolate chips or chocolate chunks. Chocolate is a natural with the flavor of banana and pumpkin.
- Raisins - if you love raisins and want to add them to the recipe, soak the raisins in some hot water or apple cider vinegar to rehydrate them before using them in the muffins.
- Make them Vegan: Use a flax egg in place of the regular eggs.
Looking for a quick one-bowl bar cookie? These Neiman Marcus Bars or the Chocolate Chunk Brownies With Pecans are delicious!
Muffins are a favorite of mine. These Gluten Free Zucchini Muffins are a favorite!
Recipe Frequently Asked Questions
Bananas are a substitute for oil or butter in a recipe. In this recipe, it allows for more moisture and reduces the oil needed. In my Super Moist Chocolate Chip Banana Bread I also add some sour cream to make them even more moist!
Bananas add moisture. If you added too much banana you will need to correct the batter by adding more flour to your mixture.
What To Pair With Muffins
Let me know your thoughts on these Banana And Pumpkin Muffins by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Banana And Pumpkin Muffins
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Equipment
- 1 Muffin tin
Ingredients
Muffins
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup bananas mashed, about 2 to 3 bananas
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 eggs large
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping
- 3 tbsps granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F.
- Line a 12-cup muffin tin with paper liners or grease the cups with non-stick spray if using silicone liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- In a large bowl, combine the mashed bananas, pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Mix until well blended.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined. Be careful not to overmix, as this can make the muffins tough.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Prepare the cinnamon sugar topping by combining the sugar and cinnamon. Add the cinnamon sugar topping on top of the muffins.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Gwen Wolken says
These are so good! You will love them!