It’s the time of year where pumpkin spice is all the rage. This recipe for Pumpkin Banana Muffins is a great way to incorporate pumpkin recipes with banana flavors.
Check out my Cake Mix Pumpkin Muffins and my Cinnamon Sugar Muffins for more amazing muffin recipes!
Jump to:
This pumpkin banana muffins recipe is perfect for pumpkin season! If you love all things pumpkin then you'll love these easy pumpkin banana muffins. They're filled with warm pumpkin pie spices.
This time of year everything is about pumpkin! We're going to take pumpkin and mix it with bananas to make the moist fluffy muffins. They're made with simple ingredients too!
Why You'll Love This Recipe
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!
If you love delicious muffin recipes full of pumpkin flavors and warm spices you won't want to miss making these!
Ingredients You Need
- All-purpose flour: Provides the structure and texture.
- Ripe bananas: Overripe bananas add natural sweetness and moisture.
- Pumpkin puree: A can of pumpkin puree enhances moisture.
- Melted coconut oil: Contributes moisture and a subtle coconut flavor.
- Brown sugar: Adds sweetness and a hint of molasses flavor.
- Granulated sugar: Adds sweetness and helps create a tender texture.
- Egg: Provides structure and moisture.
- Vanilla extract: Enhances the overall flavor.
- Baking soda: Acts as a leavening agent to help the muffins rise.
- Ground cinnamon: Adds warm, aromatic flavor.
- Ground nutmeg: Provides a nutty, warm flavor.
- Ground cloves: Adds a hint of spiciness and warmth.
Step By Step Photos
Mix melted coconut oil and sugars.
Add pumpkin, egg, banana and vanilla.
Whisk together dry ingredients.
Add dry ingredients to wet ingredients.
Scoop batter into liners.
Bake!
How To Make Banana Pumpkin Muffins From Scratch
Step 1. Preheat and prep: Preheat oven to 350°F and line a 12-cup muffin tin with muffin liners.
Step 2. Mix wet ingredients: In a large bowl, combine melted coconut oil, 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 liners: 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
If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to signup for my newsletter.
Pumpkin Banana Muffins
Ingredients
- 1 ½ cup all-purpose flour
- 2 ripe bananas
- ½ cup pumpkin puree
- ⅓ cup melted coconut oil
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
Instructions
- Preheat oven to 350°F. Add cupcake liners to two 12 serving cupcake pans and set aside.
- In a large mixing bowl, mix together melted coconut oil and sugars.
- Add pumpkin puree, egg, banana, and vanilla to the sugar mixture and mix until well incorporated.
- In a small mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg, and clove.
- Add dry ingredients to wet ingredients and fold until incorporated. Do not overmix.
- Scoop batter into 12 cupcake liners and bake for 15-20 min or until a toothpick inserted in a muffin comes out clean.
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.
Leave a Reply