Pumpkin Banana Muffins are a delicious and moist muffin made with ripe bananas, canned pumpkin and lot of pumpkin spice! This simple and delicious recipe is perfect for pumpkin season and sure to be one of your new favorite pumpkin recipes.
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This pumpkin banana muffins recipe is perfect for using up leftover canned pumpkin and ripe bananas! If you love all things pumpkin then you'll love these easy pumpkin banana muffins made with just a few simple ingredients.
Check out my Cake Mix Pumpkin Muffins and my Cinnamon Sugar Muffins for more amazing muffin recipes! For a fun treat, try these bite-sized Mini Pumpkin Muffins or Mini Banana Chocolate Chip Muffins!
The Best Pumpkin Banana Muffins
Love banana bread and pumpkin bread? These moist pumpkin banana muffins are perfect for the fall season. It's a recipe the whole family will enjoy!
You'll love that this recipe uses simple ingredients and comes together fast. Plus, it's a great way to use up ripe bananas and leftover pumpkin puree.
This muffins stay moist for days and are a great breakfast treat or on the go snack. They are the perfect way to get your pumpkin flavor fix.
What makes this muffin so special is the delicious combination of ripe bananas and pure pumpkin puree. The mix keeps the muffins super moist full of flavor.
You can also change up the flavor of this recipe and add in semi-sweet chocolate chips or nuts. This is one delicious muffin recipe you don't want to miss!
Ingredients
- All-purpose flour: Regular all purpose flour works. You can substitute whole wheat flour.
- Ripe bananas: Overripe bananas add natural sweetness and moisture.
- Pumpkin puree: A can of pumpkin puree enhances moisture. Make sure you are not using pumpkin pie filling.
- Butter: Melted unsalted butter. You can also substitute coconut oil or avocado oil.
- Brown sugar: Adds sweetness and a hint of molasses flavor.
- Granulated sugar: Use regular granulated sugar.
- Egg: Large eggs work best.
- Vanilla extract: Enhances the overall flavor.
- Baking soda: make sure you are using baking soda and not baking powder.
- Spices: I recommend using a combination of ground cinnamon, nutmeg and ground cloves. You could also use pumpkin pie spice instead.
How To Make Banana Pumpkin Muffins From Scratch
Step 1. Preheat and prep: Start by preheating oven to 350 degrees and line a 12-cup muffin tin with muffin liners or spray with nonstick cooking spray; set aside.
Step 2. Mix wet ingredients: In a large bowl, combine butter, brown sugar, and granulated sugar. Add pumpkin puree, egg, ripe bananas, and vanilla. Mix well.
Step 3. Whisk dry ingredients: In a separate bowl, whisk flour, baking soda, cinnamon, nutmeg, and cloves.
Step 4. Combine and fold: Add dry mix to wet mix, folding until just incorporated. Avoid overmixing.
Step 5. Fill pan: Lastly, evenly distribute the muffin batter into the muffin cups.
Step 6. Bake: Bake for 15-20 minutes or until a toothpick comes out clean. Let muffins cool in pans briefly, then transfer to a wire rack to cool completely.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- If you want to make these muffins even more delicious, add some chocolate chips to the batter before baking!
- For even more flavor, sprinkle a cinnamon sugar over the top of the muffins before baking.
Frequently Asked Questions Pumpkin Banana Muffins
Yes, you can store muffins at room temperature for 2-3 days in an airtight container. For longer storage, consider refrigerating or freezing.
If storing for more than a few days, refrigerate in an airtight container for 3-5 days.
Place cooled muffins in a freezer-safe container or freezer bag, separating layers with parchment paper. Muffins can be frozen for up to 2-3 months.
More Muffin Recipes You Might Enjoy
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Pumpkin Banana Muffins
Equipment
- Muffin Tin
Ingredients
- 2 ripe bananas, mashed (about a cup)
- ½ cup pumpkin puree
- ⅓ cup unsalted butter, melted
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 ½ cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
Instructions
- Preheat oven to 350 degrees. Coat a nonstick standard-sized muffin tin with cooking spray or line with cupcake liners; set aside.
- In a large mixing bowl, combine mashed bananas, pumpkin puree, melted butter, sugars, egg, and vanilla. Use a whisk or electric mix together to mix batter until well combined.
- In a separate mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg, and cloves.
- Add dry ingredients to wet ingredients and fold until incorporated. Do not overmix.
- Scoop batter into prepared muffin pan and bake for 20-24 minutes or until a toothpick inserted in a muffin comes out clean. Let cool in pan for 5 minutes, then move to wire rack to cool completely.
Notes
- If you want to make these muffins even more delicious, add some chocolate chips to the batter before baking!
- For even more flavor, sprinkle a cinnamon sugar over the top of the muffins before baking.
- Storing: You can store muffins at room temperature for 2-3 days in an airtight container. If storing for more than a few days, refrigerate in an airtight container for 3-5 days.
- Freezing: Place cooled muffins in a freezer-safe container or freezer bag, separating layers with parchment paper. Muffins can be frozen for up to 2-3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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