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    Home ยป Recipes ยป Sweet Recipes ยป Muffins, Cookies, Brownies

    Pumpkin Banana Muffins

    Last modified: Sep 17, 2024 ยท Published by Adina, Feb 2, 2023 ยท 2 Comments

    Jump to Recipe

    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.

    banana pumkin muffins close up on a black background.

    Flavor-loaded pumpkin banana muffins spiced with cinnamon, ginger, and allspice. Theyโ€™re 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

    Jump to:
    • Why will you love these banana muffins with pumpkin puree?
    • Recipe ingredients
    • How to make pumpkin banana muffins?
    • What can I add?
    • Tips
    • Recipe FAQs
    • How to store?
    • More Quick Desserts
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    Why will you love these banana muffins with pumpkin puree?

    • Super moist: Both mashed banana and pumpkin puree add moisture and help them keep fresh and delicious for several days.
    • Flavorful: With two tasty main ingredients and lots of spices, you could never call these treats bland.
    • Quick and easy: You will not even need a mixer. The prep time and effort are minimal, and the banana pumpkin muffins will be ready in about 30 minutes.
    • Serving: They are great for dessert, breakfast, as a snack, lunch, as a picnic box, or for a potluck.

    Recipe ingredients

    listed ingredietnts for muffins with bananas, pumpkin puree and spices.

    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.

    Pumpkin puree: I had homemade but canned is okay. Make sure itโ€™s pure, without sweeteners or added spices. Donโ€™t use pumpkin pie filling; thatโ€™s another product. Try our Pumpkin Pie with Cracker Graham Crust.

    Oil: Neutral-tasting oil like canola. I love baking with oil (especially muffins); it moistens the baked goods and keeps them moist for longer.

    Spices: Cinnamon, ground ginger, and allspice. You can also use pumpkin pie or carrot cake spices.

    Other ingredients: All-purpose flour, granulated sugar, baking soda, 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.

    collage of two pictures of bowls with dry and wet ingredients for making muffins.
    • 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).
    collage of two pictures of batter in a bowl and then in muffin cups.
    • 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; they are a perfect match for anything baked with either bananas or pumpkin purees.
    • 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: Donโ€™t use straight-from-the-fridge eggs, pumpkin puree, or oil thatโ€™s been kept in a cool place. Place them on the counter about one hour before baking so they can come to room temperature. This step ensures that the ingredients create an emulsion that traps the air inside. The air will expand during baking, resulting in light and fluffy muffins.

    Donโ€™t overmix the batter, or the gluten in the flour will develop, making the baked goods tough and chewy. Instead, fold the dry ingredients into the wet ones in as few movements as possible. If you still see a few streaks of flour here and there, itโ€™s ok.

    Bake the batter as soon as youโ€™ve finished stirring it; otherwise, the raising agent will lose its power, and the pumpkin banana muffins wonโ€™t rise. Ensure that the oven is preheated in time and that the muffin tin is ready to be filled.

    close up of a split pumpkin muffin with banana.

    Recipe FAQs

    How to ripen bananas quickly?

    Place them and an apple in a paper bag and leave them on the counter. Check after 24 hours.

    Why are my muffins flat?

    Youโ€™ve overmixed the batter, or the oven didnโ€™t 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.

    overhead view of four golden brown muffins.

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    ๐Ÿ“– Recipe

    many golden brown banana pumpkin muffins on a black table.

    Pumpkin Banana Muffins

    This pumpkin banana muffins recipe combines two of our favorite comforting fall or winter flavors: bananas and pumpkin. They are soft, fluffy, and utterly delicious.
    4.75 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Servings: 12 muffins
    Calories: 194kcal
    Author: Adina

    Equipment

    • Muffin tin
    • Paper liners
    Prevent your screen from going dark

    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, 170 g
    • 1 cup granulated sugar 200 g
    • 1 egg large
    • ยผ cup oil neutral-tasting like canola, 60 ml
    • 1 teaspoon vanilla extract

    Instructions

    • Preheat the oven to 350ยฐF (180ยฐC) and line a muffin tin with paper liners.
    • Dry ingredients: Mix 1 ยฝ cup flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ยฝ teaspoon ginger, ยผ teaspoon allspices, and ยผ salt in a bowl and set them aside.
    • Wet ingredients: Mash 2 bananas in a large bowl. Add ยพ cup pumpkin puree, 1 cup sugar, ยผ cup oil, and 1 teaspoon vanilla extract. Mix with a whisk until combined.
    • Batter: Add the flour mixture and fold them in until just combined. Donโ€™t 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

    1. Cake flour is also great.
    2. If using table salt, โ…› teaspoon will be enough.
    3. 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.

    Nutrition

    Serving: 1muffin | Calories: 194kcal | Carbohydrates: 35g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 148mg | Potassium: 128mg | Fiber: 2g | Sugar: 20g | Vitamin A: 2451IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg
    Tried this recipe? Pin it today!Mention @thefastrecipe or tag #thefastrecipe!

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    Comments

      4.75 from 4 votes (3 ratings without comment)

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    1. Jeanne T says

      February 06, 2023 at 9:09 am

      5 stars
      I like all your muffins rcipes but this one I like the most, thanks for sharing

      Reply
      • Adina says

        February 07, 2023 at 2:12 pm

        Thank you for the feedback and rating, Jeanne. I am glad you baked the muffins.

        Reply

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    Adina Beck the recipe writer, creator, and photographer behind The Fast Recipe Food Blog.

    Hi, I'm Adina! I am a foodie, creator, writer, and photographer, creating and photographing recipes for my blogs and clients.

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