Pumpkin Banana Muffin
Oh YES. Pumpkin Banana Muffin is the Fall treat we never knew we needed! Moist, soft, and the perfect combination of banana and pumpkin flavors, these muffins make the best grab-and-go breakfast…or even dessert!
Talk about the dream combo.
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 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.
And yes. I have also officially kicked off Fall and baked all my favorite Fall baked goods – Pumpkin Chocolate Chip Scones, Easy Pumpkin Pie, Banana and Date Muffin, Apple Cinnamon Bread, Apple Crisp…
It’s too hard to sit and wait for the temperature to drop significantly. Every year I eagerly wait for Fall to get here, and end up indulging in all the Fall fun before it does. HA.
When pumpkins meet bananas…
So yeah, I’ve made my feelings known and clear. 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 this is the absolute gem that it is:
- 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 – 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!
One of the nice things about these 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!
Which, by the way, is my favorite kind of things to bake.
These are the ingredients you will need:
- 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!
- 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 It!
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
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.
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 muffins. If toothpick comes out clean, you are all set!
Let it 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.
Tips and Tricks
- 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.
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
Frequently Asked Questions
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.
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.
Yes! Make sure to refrigerate it immediately and bake within 3 days.
Give 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.🧡💛
Other Fall theme baked goods you will enjoy
- Apple Cinnamon Bread
- Pumpkin Chocolate Chip Scones
- Banana and Date Muffins
- Cinnamon Bundt Cake
- Cinnamon Raisin Rolls
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! 🤍
Pumpkin Banana Muffin
- 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
- 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!
As soon as I saw this recipe, I knew I had to make it. I made an extra trip to the grocery to buy a few ingredients, and–voila!–the recipe did not disappoint. The muffins are so delicious and taste like fall! I added chopped pecans for a little extra texture. I love the hints of cinnamon, and the pumpkin is not overwhelming at all. I’ll be making these muffins all fall!
You and me both!! Love the banana and pumpkin combo! 🙂 Thanks for sharing Allie!
Ignore my question. I didn’t read it fully.
No worries! Let me know how it goes! 🙂 Enjoy!
I’m excited to make these tomorrow, what size tin do you use of pumpkin?
I was in search of a quick and easy Pumpkin muffin recipe that could be made with a 9 month old demanding my attention — and this one more than met the mark! Super easy, super moist + super delicious…also approved by aforementioned 9 month old.
So glad this was a win for you!! Thanks so much Kristina!
Yum! My sister made this when I visited and I had to ask her for the recipe so she showed me your website. Will be trying out more stuff in the future!
Yay! That’s wonderful ! Happy to hear that!!!
I’m going to make these today. How would it be to frost them lightly?
I think that would be yummy! Let them cool down after baking and then frost them. Let me know how it goes!
Hi! I’m excited to try this recipe. Quick question: can I make this batter the night before and keep in the fridge so I can make fresh the next day? Do I need to let the refrigerated batter come to room temp before baking? Thanks!
Hi Kim! Yes you can definitely make i the night before and refrigerate it. No need to let it come to room temp before baking, but do the toothpick test at 25 minutes after it bakes…and if it’s still not done just bake it for an extra few minutes. Please let me know how it goes! Excited for you to try it! 🙂
Easy peasy recipe and turns out soooo fluffy. I made these for my kids’ breakfast. Love that they are delicious and have banana and pumpkin too. I got 15 muffins from this recipe and might do 1.5x next time. Definitely making again.
That’s great! Glad that you found it easy and tasty! Thank you for sharing 🙂
I made this recipe with King Arthur 1:1 gluten-free flour and 1/4 cup brown sugar + 1/2 cup Stevia. I used a supersized 6 muffin pan and baked them for 30 minutes. They were fantastic! The texture was great and nobody noticed that I cut back on the sweetener. Definitely making these again.
That’s wonderful! Thank you for sharing your modification!
These are delicious! I subbed out the oil for 1/3 cup apple sauce and added a tiny dash of cloves and nutmeg. Also did 1/4c granulated sugar and 1/4c brown sugar instead. Still baked up perfectly in 25 minutes.
Thank you for sharing your modifications!! Sounds delish!
The texture!! I’ve never had this combo of flavors/ingredients in a muffin before and it was so good!
So glad to hear you liked it, Lynn!
This is SUCH an excellent combination! Baked these for my kids to enjoy before school, and they’ve eaten all of the muffins! Adding these into our breakfast rotation now.
YES!! Love hearing that! Enjoy!
The best of both worlds! Tender, oh so flavorful and you are right, I didn’t know I needed these, but I did — I do!
Haha I’m thrilled to hear!
These muffins are really yummy! Thanks for another great recipe!
Thanks so much, Michaela!
Just before I put the muffins in the oven, I topped the wet mixture with some pumpkin honey granola and they turned out beautiful! Thanks for the great recipe.
Yum!! What a great topping idea! I will have to try that sometime! Glad you enjoyed it, Jenna 🙂
I couldn’t find my muffin tins, so I made it in a loaf pan instead. 1 hour at 350 and it is perfect! My husband, 19-month old, and I couldn’t even wait for it to cool before diving in! So delicious!
That’s fantastic! Thank you so much for sharing your loaf pan modifications!
I made this recipe exaclty following the directions. The muffins were raw after 15 minutes. I had to put them back into the oven for another 20 minutes. Bad recipe!
The recipe says to bake it for 25 minutes 🙂
They look wonderful! I used about 1/3 cup of sugar, and I substituted 2 tbsp of flax seed meal soaked in 6 tbsp of water for the 2 eggs. I threw in chocolate chips, nuts, raisins and cranberries – basically whatever I had laying around! I also used 3 bananas – they look moist, fluffy and incredible!
Thank you for sharing the substitution!
now i know what to do with my three massive pumpkins worth of puree. these are cooling right now and the entire house smells like a bake shop
So glad to hear Helen! 🙂
Delicious and moist. I use whatever pumpkin is left in the can after making pumpkin waffles (!) then add bananas and applesauce. Love them!
Yum!! Thank you for sharing!!
These were delicious! I modified the recipe slightly by adding applesauce in place of the vegetable oil and 2 teaspoons of coconut oil. Also, I only added 1/2 cup sugar. Great way to use up leftover pumpkin and bananas.
That’s wonderful! Thank you for sharing!