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Pumpkin Banana Muffin

Moist, soft, loaded with warm cinnamon spice and the perfect combination of banana and pumpkin flavors, these Pumpkin Banana Muffins has a natural sweetness to it along with warm Fall flavors.

Pumpkin Banana Muffins are perfect for Fall baking, and makes the best grab-and-go breakfast…or even dessert!

Muffins stacked on top of each other

If you love all things pumpkin, don’t forget to also check out these favorites on the blog: Pumpkin Cream Cheese Bread, Pumpkin Chocolate Chip Scones and Best Easy Pumpkin Pie.

The BEST Pumpkin Banana Muffins

Just like my Pumpkin Banana Bread, these Pumpkin Banana Muffins are great for when you don’t want too much of either a banana or pumpkin flavor in your muffins…or when you just want both and cannot decide.

I also absolutely love filling up my home with the aroma of these soft, moist and delicious muffins.

That gorgeous smell of pumpkin and banana baking in the oven and permeating my entire house is what my Fall-loving heart needs.

If you are wondering, yes it’s still warm in Texas in September, but a girl can dream…and pretend that Fall is here.

There’s no secret that I am kinda into these Pumpkin Banana Muffins.

But there are reasons behind these strong emotions. Let me explain the many reasons why pumpkin banana muffins are the absolute gem:

Muffins on a plate with pumpkins and cinnamon sticks in the background
  • The pumpkin and banana combination is unreal. And magical. In fact, I like it more than regular pumpkin muffins and banana muffins.
  • Only one bowl needed. Yep – mix everything into one bowl and transfer it all to muffin tin. Makes the process easy and quick!
  • Only 15 minutes active time – super simple! You’ll never look at pre-mix mixture the same way again…
  • Uses pantry-friendly ingredients – pumpkin banana muffins are a great way to use up leftover bananas as well.
  • Perfect grab-and-go breakfast and snack. Great for kid’s lunch boxes, make ahead for breakfast on busy mornings, or a great snack to keep at hand! Although I should warn you, based on my previous experiences, these things don’t last long if they are lying around in your house!

Ingredients

One of the nice things about pumpkin banana muffins are that they are made with pantry-friendly ingredients.

That makes this one of those things that you can probably whip together without planning ahead much…because you may already have all of these ingredients in your pantry or fridge!

Close up of pumpkin banana mffins

Which, by the way, is my favorite kind of things to bake.

These are the ingredients you will need to make pumpkin banana muffins:

  • All-purpose flour
  • Baking powder – rising agent
  • Baking soda – another rising agent
  • Ground cinnamon – feel free to add more if you like a strong cinnamon flavor
  • Granulated sugar
  • Salt – a little pinch of it is necessary whenever you bake!
  • Vegetable oil – canola oil will be fine as well.
  • Vanilla extract – pure vanilla extract gives the best flavor!
  • Pumpkin puree – I get the canned ones. Libby’s is my favorite! You can also make your own using this recipe.
  • Mashed bananas – brown, fully ripen banana works best for this! When I mash the bananas I prefer to leave them slightly chunky so you can taste chunks of bananas in the muffins.

Let’s Make Banana Pumpkin Muffins

To make pumpkin banana muffins, start by bringing together the dry ingredients – flour, baking powder, baking soda, ground cinnamon, sugar, salt.

Combine everything in a bowl, then add in the wet ingredients – vegetable oil, vanilla extract, eggs, pumpkin puree and mashed bananas

Maxing pumpkin banana mixture in a bowl

At this point you will need a 12-cup muffin tin. Line each muffin cups with muffin liners, then fill each cup with mixture until it is ~3/4 of the way full.

Mixture will yield approximately 12-16 muffins. usually cook it in two batches if there is leftover mixture.

Muffin tin with muffin liner and mixture

Bring these bad boys into the oven, bake at 350 for 25 minutes.

Check for doneness by inserting a toothpick to the center of one of the pumpkin banana muffins. If toothpick comes out clean, you are all set!

Let pumpkin banana muffins cool on the muffin tin for 3 minutes, then remove muffins and let it cool on cooling rack for 10-15 minutes so that muffin would set.

And then voila.

FEAST AWAY.

A stack of three muffins with pumpkin in the background

Tips and Tricks

A few things to keep in mind when making pumpkin banana muffins:

  • Line your muffin tin with muffin liners for easy removal! If you don’t have muffin liners, grease it with cooking spray before adding the mixture
  • If you like chunks of bananas in the muffins, don’t over-mash the bananas and leave some of it in small chunks.
  • It’s tempting to eat the muffins immediately when it comes out of the oven, but let it sit instead so muffins will set. It also makes it easier to dig it out from the muffin tin and remove the wrapper once it has set a bit.

Variations

If you want to jazz these muffins up further, one of my favorite things to add to these muffins are chocolate chips. Simple fold in chocolate chips at the end when mixing the batter and prepare to take these muffins to the next level!

Other yummy ingredients to add to Pumpkin Banana Muffin (simply fold them into the batter):

  • pecans, macadamia or other nuts
  • peanut butter chips
  • caramel chips
  • chopped pieces of baking chocolate
  • raisins
A half eaten muffin on a plate along with other muffins

Frequently Asked Questions

Should I refrigerate muffins?

Muffins actually store better in room temperature as the cold temperature in the fridge will alter the texture of the muffins. Store muffins in a air tight container or bag for up to 2 days under room temperature.

Can you freeze these pumpkin banana muffins?

Absolutely. Make sure to cool muffins completely before bringing it into an air tight container or freezer bag. Freeze in freezer for up to 3 months.

Can you make the batter ahead of time?

Yes! Make sure to refrigerate it immediately and bake within 3 days.

How do I turn these pumpkin banana muffins into loaf form?

Use my Pumpkin Banana Bread recipe – there are slight variations to make sure bread is moist and flavorful in loaf form. It’s pretty dang delicious if I must say! 🙂

Grab a few of these muffins, a cup of hot coffee, comfy couch and a fuzzy blanket, and my Saturday morning is MADE.

Pumpkin Banana Muffins FOREVER.🧡💛

A plate of muffins

DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍

Other Fall theme baked goods you will enjoy

A stack of pumpkin banana muffins

Pumpkin Banana Muffin

Moist and soft muffins with pumpkin and banana flavors make the perfect breakfast and dessert for the Fall! So easy and yummy!
4.84 from 95 votes
Print Pin
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 servings
Calories: 207kcal
Author: MinShien

Ingredients

  • 1 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 cup granulated sugar
  • 1/2 tsp salt
  • 1/3 cup vegetable oil or canola oil
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • 3/4 cup pumpkin puree canned
  • 1 cup mashed bananas ~2 bananas

Instructions

  • Pre-heat oven at 350℉.
  • In a large bowl, bring together dry ingredients: flour, baking powder, baking soda, ground cinnamon, sugar, and salt. Mix well.
  • Add wet ingredients – vegetable oil, vanilla extract, eggs, pumpkin puree and mashed bananas. Stir to combine.
  • Line a 12-cup muffin tin with liners or grease muffin tin. Fill each cup with batter until it is 3/4 full. (See Note 1)
  • Bake for 25 minutes. Remove from oven. Insert toothpick into one of the muffins and if it comes out clean, muffins are done.
  • Let muffins cool in muffin tin for 3 minutes. Then remove them and let them cool on a cooling rack for 10-15 minutes.
  • Serve and enjoy!

Notes

Note 1: Batter typically makes 12-16 muffins. If there is leftover batter after filling the 12-cup muffin tin, I usually bake the rest on a second batch.

Nutrition

Calories: 207kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 235mg | Potassium: 128mg | Fiber: 2g | Sugar: 20g | Vitamin A: 2436IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

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4.84 from 95 votes (69 ratings without comment)

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Recipe Rating




61 Comments

  1. 5 stars
    Great recipe! I used 1/4 cup brown sugar and 1/4 cup caster sugar to make a little less sugary and it was perfect! Also popped a square of good quality dark chocolate in the centre of each muffin.

    1. Joyous Apron says:

      YUM!! I’m drooling thinking about the dark chocolate add!

    2. 5 stars
      Hi! I baked these today for the first time and added walnuts! They turned out super yummy and moist, thank you so much for sharing your recipe!

    3. Joyous Apron says:

      Yum! Love the adding of walnuts! Thanks for sharing!

  2. 5 stars
    Just made these following your directions and they turned out perfect! So delish! Very moist and flavorful. My husband has had three so far (in one sitting)! Thanks so much. Chefs kiss!

    1. Joyous Apron says:

      Thank YOU Stacey for trying it! Love hearing that you all are enjoying this recipe so much!

  3. 5 stars
    These were amazing! Followed the recipe, but only baked for 20 minutes and added a few chocolate chips on top. So moist and not overly sweet. We will be baking these again and again!

    1. Joyous Apron says:

      Yay! Thank you so much for trying it and sharing how it went!

  4. Anja Bandulj says:

    5 stars
    These were so soft and fluffy! I used light brown sugar, used pumpkin spice extract instead of cinnamon because I was out! As well dark chocolate chips!!! So good!

    1. Joyous Apron says:

      Thank you! I’m so glad you enjoyed it and thanks for sharing your modifications!

  5. 5 stars
    Just made this for the first time! Baked after years with this recipe and I am SO pleased! It’s really moist, tasty, and the whole family loves it. I added protein powder for an extra boost but the base overall was great. Thank you!

    1. Joyous Apron says:

      It makes me so happy to hear that! Thanks for trusting and making my recipe, Sara 🙂

  6. 5 stars
    These are so good! They came out the perfect texture and they needed exactly 25 mins! I served them with raspberry jam on top, a delicious dessert!

    1. Joyous Apron says:

      Raspberry jam on top sounds amazing! Happy this turned out so well!

  7. Maria Ramos says:

    5 stars
    I’ve baked these 3 times now (delicious all three times) and in case anyone is interested, here are my notes:

    – All three times I used all brown sugar, all wholemeal flour and substituted the cinnamon for pumpkin pie spice blend.
    – Twice I used butternut squash puree instead of pumpkin puree.
    – The third time I didn’t have neither pumpkin or butternut puree so substituted it for more bananas (1:1) and used 3/4 cup of sugar instead of 1 cup.

    Baked for 7min at 425 and 17min at 350.

    Thanks for the recipe, it was a hit every time!!!

    1. Joyous Apron says:

      This is awesome – thank you so much for sharing your notes! They all sound delish!

  8. 5 stars
    Made these today with left over canned pumpkin and two very ripe bananas. They came out perfect and have just the right sweetness. I baked 24 mini muffins and 5 regular size muffins. I substituted 1/2 cup of regular flour with wheat flour, and added 1/2 cup of raisins and 1/2 cup of walnuts. Keeper recipe!

    1. Joyous Apron says:

      Wonderful! Thanks so much for sharing how it went and your variations – super helpful! Happy to hear you enjoyed this recipe.

  9. 5 stars
    I’ve been looking for a perfect pumpkin banana muffin that’s easy and delish.
    This one is the Best!!
    I Added dark chocolate chips and toasted pecans and it’s amazing😘

    1. Joyous Apron says:

      Thank you so much for the rare review! Happy to hear that you’ve enjoyed this so much! Love your additions too !