Banana and Pumpkin Muffins are the kind of cozy, not-too-sweet muffins that work just as well for breakfast as they do for an afternoon snack. Made with ripe bananas, pumpkin puree, and warm spices, they have the same comforting feel as this Cinnamon Swirl Banana Bread but in an easy grab-and-go muffin form.
Banana And Pumpkin Muffins At A Glance
- 🕒 Total Time: 45 minutes (20 min prep + 25 min bake)
- 🧁 Servings: 12 muffins
- 🍂 Cuisine Type: American / Fall Baking / Breakfast
- 🍌 Flavor Profile: Soft and moist muffins with sweet banana flavor, pumpkin puree, and warm spices like cinnamon, nutmeg, cloves, and ginger
- 📋 Dietary Info: Contains gluten, eggs, and dairy-free ingredients as written; can be adapted depending on ingredient swaps
- 📦 Storage Notes: Store at room temperature for up to 3 days or refrigerate for up to 1 week. Freeze well for up to 3 months
- ⭐ Why You'll Love It: These muffins are cozy, easy, and perfect for using up ripe bananas while adding that extra pumpkin flavor that makes everything feel a little more fall
Save And Summarize This Recipe
These Banana and Pumpkin Muffins fit right into that sweet spot between breakfast and snack, which is exactly why muffin recipes tend to disappear so quickly around here. If you like having something homemade on hand for busy mornings, they pair nicely with other easy baked options like my Pumpkin Muffins, Pistachio Muffins or Gluten-Free Zucchini Muffins that work just as well for meal prep and weekday breakfasts.
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They also bring together some of the best flavors of fall without feeling overly heavy or overly sweet. If cozy baking is your thing, you might also love Orange Glazed Cranberry Bread or Apple Caramel Cake With Pecans, both of which lean into that same warm, seasonal baking mood.
Key Ingredients
You will need the following ingredients to make these pumpkin muffins:
- 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.
- Ripe bananas: Use very ripe bananas with plenty of brown spots for the best flavor and sweetness. I found that the riper the bananas, the more naturally moist and flavorful these muffins turned out, much like in this Banana Bread With Chocolate Chips.
- Pumpkin puree: Be sure to use canned pumpkin puree, not pumpkin pie filling. I would also skip homemade pumpkin puree here since it can vary too much in texture and moisture, which can throw off the consistency of the batter.
See the recipe card for quantities.
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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.
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.
Gwen's Pro 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.
Banana and Pumpkin Muffins FAQ's
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.
Other Cozy Breakfast Bakes
Let me know your thoughts on these Banana And Pumpkin Muffins by leaving a star rating below or by sharing it on Facebook, Instagram, 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 tablespoons 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!