This pumpkin banana muffin recipe combines two of our favorite comforting fall or winter flavors: bananas and pumpkin. They are soft, fluffy, and utterly delicious.
The pumpkin banana muffins are spiced with cinnamon, ginger, and allspice. Theyโre excellent plain, or you can add chocolate chips, walnuts, or pecans.
And if you like muffins made with bananas or pumpkin, check out our Moist Pumpkin Puree Muffins, Pecan Banana Bread, The Best Banana Carrot Muffins, and the Banana Muffins with Nutella.
Ingredients: 11
Prep time: 10 minutes
Baking time: 25 minutes
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Recipe ingredients
Overripe bananas. As you can see above, those I use were pretty black already, but bananas with just a few black spots are also excellent. Make the Banana Rhubarb Muffins in spring.
Pumpkin puree: I had homemade, but canned is okay. Donโt use pumpkin pie filling; thatโs another product. Try our Pumpkin Pie with Cracker Graham Crust.
Oil: Neutral-tasting oil, like canola.
Other ingredients: All-purpose flour, granulated sugar, baking soda, spices, and a pinch of salt. Make these delicious Mandarin Muffins, too.
See the recipe card for the full recipe and ingredient quantities.
How to make pumpkin banana muffins?
Preheat the oven and line a muffin tray with paper liners.
- Dry ingredients: Mix them in a bowl and set them aside (flour, baking soda, salt, and all the spices)(1).
- Wet ingredients: Mash the bananas in a large bowl. Add the pumpkin puree, sugar, oil, and vanilla extract and mix with a whisk until combined (2).
- Combine: Add the dry ingredients and fold them until just combined without over-stirring (3).
- Bake: Divide the batter between the muffin cups and bake for about 20-23 minutes until a toothpick inserted in the middle of a muffin comes out clean (4).
- Let them cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
What can I add?
- I love adding chopped pecans or walnuts.
- Chocolate chips are always great; add about ยฝ to 1 cup and scatter a few on top of the batter before baking.
- Tip: I often add chopped pieces of leftover chocolate from Christmas Santas or Easter bunnies instead of chocolate chips. Or chopped baking chocolate.
- Caramel or butterscotch chips are excellent as well.
Tips
Room temperature: Donโt use straight-from-the-fridge eggs, pumpkin puree, or oil thatโs been kept in a cool place. Place them on the counter about one hour before baking.
Donโt overmix the batter, or the baked goods will be tough and chewy. If you still see a few streaks of flour here and there, itโs ok.
Bake the batter as soon as youโve finished stirring it; otherwise, the raising agent will lose its power, and the pumpkin banana muffins wonโt rise.
Recipe FAQs
Place them and an apple in a paper bag and leave them on the counter. Check after 24 hours.
Youโve overmixed the batter, or the oven didnโt have enough time to preheat.
How to store?
Room temperature: They will remain moist and fluffy in an airtight container for about 2 days.
Refrigerator: In an airtight container for 4-5 days. Refrigeration allows you to keep them longer, but it alters their texture a bit; they will become slightly denser but still be moist and delicious.
Freeze the banana pumpkin muffins in an airtight container or freezer bag for 2-3 months. Defrost them in the fridge or on the counter.
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๐ Recipe
Pumpkin Banana Muffins
Equipment
- Muffin tin
- Paper liners
Ingredients
- 1 ยฝ cups all-purpose flour Note 1
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ยฝ teaspoon ground ginger
- ยผ teaspoon allspice
- ยผ teaspoon fine sea salt or Kosher salt, Note 2
- 2 bananas very ripe, Note 3
- ยพ cup pumpkin puree canned or homemade
- 1 cup granulated sugar
- 1 egg large
- ยผ cup oil neutral-tasting like canola
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ยฐF (180ยฐC) and line a muffin tin with paper liners.
- Dry ingredients: Mix flour, baking soda, cinnamon, ginger, allspices, and salt in a bowl and set them aside.1 ยฝ cups all-purpose flour + 1 teaspoon baking soda + 1 teaspoon cinnamon + ยฝ teaspoon ground ginger + ยผ teaspoon allspice + ยผ teaspoon fine sea salt
- Wet ingredients: Mash bananas in a large bowl. Add pumpkin puree, sugar, egg, oil, and vanilla extract. Mix with a whisk until combined.2 bananas + ยพ cup pumpkin puree + 1 cup granulated sugar + 1 egg + ยผ cup oil + 1 teaspoon vanilla extract
- Batter: Add the flour mixture and fold them in until just combined. Donโt over-stir, or the muffins will be tough.
- Bake: Pour or spoon the batter into the muffin cups and bake for 20 -23 minutes until a toothpick inserted in the middle of a muffin comes out clean.
- Cool: Let the muffins in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
Notes
- Cake flour is also great.
- If using table salt, โ teaspoon will be enough.
- Spotty or almost black bananas are sweet and soft. However, they should not be as overripe as to be brown and mushy inside or smell like alcohol.
Jeanne T says
I like all your muffins rcipes but this one I like the most, thanks for sharing
Adina says
Thank you for the feedback and rating, Jeanne. I am glad you baked the muffins.