Pumpkin Banana Muffins

Name: Pumpkin Banana Muffins
Prep time: 15 min
Cook time: PT-487257H18M36S
Total time: PT-487257H18M36S
Cuisine: American
Ingredients: 6 oz (3/4 Cup) Mashed Ripe Bananas; 4 oz (1/2 Cup) Neutral Oil (Avocado Oil or Vegetable Oil preferred); 50 grams (1/4 Cup) Brown Sugar; 100 grams (1/2 Cup) Granulated Sugar; 2 Teaspoons Vanilla Extract; 2 Large Eggs, at room temp.; 8 oz (1 Cup) Pumpkin Puree; 250 grams (2 Cups) All-Purpose Flour; 1/2 Teaspoon Baking Soda; 1 1/2 Teaspoon Baking Powder; 1/2 Teaspoon Salt; 2 Teaspoon Pumpkin Pie Spice

By Adeline

Published on July 16, 2025

Jump to Recipe

Pumpkin Banana Muffins are a true comfort, bringing together two of my favorite flavors in one fluffy, spiced bite. These treats are super moist, beautifully tender, and filled with warm, inviting aromas. They truly capture the essence of cozy baking.

I just love enjoying these Pumpkin Banana Muffins with my morning coffee. They also make a perfect, easy snack for busy afternoons. My friends and family always rave about them.

Why I Love This Recipe

Oh, there are so many reasons why these Pumpkin Banana Muffins hold a special place in my heart! First, they’re incredibly easy to whip up, even on a crazy weekday morning. The flavor is out of this world, a perfect blend of sweet banana and earthy pumpkin. They make my kitchen smell absolutely divine! I love that they’re a comforting treat that honestly always impresses my guests. It feels good to share something so delicious and homemade.

Pumpkin Banana Muffins Ingredients

Making these Pumpkin Banana Muffins feels like kitchen magic. Just a few simple things come together to create something truly special. Each ingredient plays its part in making these muffins so delicious and moist.

Core Ingredients for Perfect Muffins

Here’s a look at the stars of the show that make these the best Pumpkin Banana Muffins:

Mashed Ripe Bananas: These add natural sweetness and incredible moisture. The riper, the better for a deep banana flavor!
Neutral Oil: I use avocado or vegetable oil. It keeps the muffins super tender and rich.
Brown and Granulated Sugar: A mix of both sugars gives these muffins a lovely depth of sweetness. The brown sugar adds a touch of molasses flavor.
Vanilla Extract: Just a dash really boosts all the other flavors.
Large Eggs: Eggs bind everything together and help the muffins rise beautifully. Room temp eggs mix in better.
Pumpkin Puree: This is where the magic happens! It adds moisture, color, and that delightful pumpkin flavor. Make sure it’s 100% pumpkin, not pie filling.
All-Purpose Flour: The foundation of our muffins, giving them structure.
Baking Soda and Baking Powder: Our leavening agents, ensuring light and fluffy Pumpkin Banana Muffins.
Salt: A pinch of salt balances the sweetness and enhances all the flavors.
Pumpkin Pie Spice: This spice blend brings all those warm, cozy notes we love. It truly defines the taste of these delicious Pumpkin Banana Muffins.

Substitutions and Tips for Your Pumpkin Banana Muffins

I want you to feel confident in your kitchen! Here are some handy tips and swaps:

No Pumpkin Pie Spice? No problem! You can make your own. Just mix a little cinnamon, nutmeg, ginger, and cloves. It works perfectly!
Too many ripe bananas? Mash them and freeze them. They’ll be ready for your next batch of Pumpkin Banana Muffins.
Want to change it up? Feel free to add chocolate chips or chopped nuts. Walnuts or pecans are great.
For an extra flavor boost, try adding a tablespoon of orange zest. It pairs beautifully with pumpkin and banana.
Don’t have neutral oil? Melted butter can work in a pinch. It will change the texture slightly, but still taste amazing.

Remember, exact quantities for all these ingredients are listed in the handy printable recipe card below. Happy baking!

How to Make Pumpkin Banana Muffins

Let’s get baking! This part is super simple. We’ll make delicious Pumpkin Banana Muffins in just a few easy steps. I promise, you can totally do this.

Prepare Your Muffin Tin

First things first, preheat your oven to 415°F. That’s about 213°C. Then, grab your muffin tin. I like to grease it well or use cute muffin liners. Getting this ready makes everything else a breeze. It helps these yummy muffins pop right out.

Combine Wet Ingredients

Next, find a big mixing bowl. Mash up those ripe bananas right in the bowl. Seriously, don’t be shy with that mashing! Then, pour in the oil, both sugars, and the vanilla extract. Crack in your two large eggs. Remember, room temperature eggs mix best. Finally, add the pumpkin puree. Mix all these “wet” ingredients together. Whisk until they are fully combined. This forms the flavorful base for your Pumpkin Banana Muffins.

Add Dry Ingredients and Rest

Now for the dry stuff! Place a sieve over your wet ingredients. Sift in the flour, baking powder, baking soda, and salt. Don’t forget that lovely pumpkin pie spice! Gently fold these dry ingredients into the wet ones. Use a spatula for this. Be very careful not to overmix. Overmixing makes for tough muffins. We want tender, moist Pumpkin Banana Muffins! Let the batter rest for about ten minutes. This short rest makes a big difference.

Bake to Golden Perfection

Once rested, fill your muffin liners to the very top. Seriously, fill them up! Bake them for 5 minutes. After 5 minutes, turn your oven down to 350°F (180°C). Continue baking for another 12 to 15 minutes. You’ll know they’re done when they spring back when touched. A toothpick inserted should come out clean. Let these perfect Pumpkin Banana Muffins cool a bit. A wire rack works great. These muffins are best enjoyed fresh. Leftovers keep well in an airtight container for a few days.

How to Store Pumpkin Banana Muffins

Proper storage is key for fresh Pumpkin Banana Muffins. I always keep mine in an airtight container. They stay lovely for a few days at room temperature. If it’s warm, pop them in the fridge. For longer storage, freezing is your friend! Wrap each muffin tightly in plastic. Then, place them in a freezer-safe bag. They’ll keep wonderfully for up to three months. When you want one, just microwave it for about 30 seconds. It will taste just like fresh baked!

Tips for Success

Don’t overmix your batter: Mix until just combined. Overmixing makes for tough Pumpkin Banana Muffins.
Use ripe bananas: They’re sweeter and more flavorful. Look for spots!
Measure accurately: Especially your dry ingredients. Spoon flour into your measuring cup.
Don’t skip the rest time: Ten minutes helps create super tender muffins.
Adjust baking time: Ovens vary. Check doneness with a toothpick.
Bake at high then low heat: This trick gives you perfectly domed, gorgeous muffins.

Kitchen Tools You’ll Need

You don’t need fancy gadgets often. Here are the simple tools for your Pumpkin Banana Muffins:

Large Mixing Bowl: Any big bowl works.
Whisk and Spatula: For mixing wet and folding dry.
Sieve: To sift dry ingredients. A fine mesh strainer works too.
Muffin Tin: A standard 12-cup tin is perfect.
Muffin Liners (Optional): For easy cleanup.
Measuring Cups and Spoons: Essential for accuracy.

Serving Suggestions

So, you’ve baked these amazing Pumpkin Banana Muffins! How should you enjoy them? Here are my favorite ideas:

Serve them warm with a dollop of butter.
Enjoy them with your morning coffee or tea.
Pair them with a glass of cold milk.
They’re great for a brunch spread.
Pack them in lunchboxes for a sweet treat.

Frequently Asked Questions

Can I make these Pumpkin Banana Muffins ahead of time?

Absolutely! These Pumpkin Banana Muffins are wonderful for meal prep. You can bake them a day or two in advance. Store them properly, and they’ll still be soft and delicious. They are perfect for busy mornings.

What if I don’t have pumpkin pie spice?

No worries at all! You can easily make your own. Just mix cinnamon, nutmeg, ginger, and a pinch of cloves. This homemade blend works perfectly for these Pumpkin Banana Muffins. It will give you that cozy, warm flavor.

How can I make these muffins extra moist?

A few tricks help keep these Pumpkin Banana Muffins super moist. Don’t overmix the batter; mix until just combined. Using ripe, spotted bananas also adds moisture. The oil content helps a lot too!

Are these Pumpkin Banana Muffins freezer-friendly?

Yes, they are very freezer-friendly! Let them cool completely first. Then, wrap each muffin individually in plastic wrap. Pop them into a freezer-safe bag. They’ll keep fresh for up to three months. Just microwave for 30 seconds to enjoy!

Conclusion

Making these Pumpkin Banana Muffins truly brings joy to my kitchen. There’s something so comforting about the smell of spices filling your home. Each bite is a little hug, a perfect blend of sweet banana and warm pumpkin. This recipe isn’t just about baking; it’s about creating moments. Moments of cozy breakfast, a delightful snack, or even a simple dessert. I hope you find as much happiness in these muffins as I do. They really are a sweet escape!