Pumpkin Banana Muffins

Name: Pumpkin Banana Muffins
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 ½ cups all-purpose flour (Note 1); 1 teaspoon baking soda; 1 teaspoon cinnamon; ½ teaspoon ground ginger; ¼ teaspoon allspice; ¼ teaspoon fine sea salt (or Kosher salt, Note 2); 2 bananas (very ripe, Note 3); ¾ cup pumpkin puree (canned or homemade, 170 g); 1 cup granulated sugar (200 g); 1 egg ( large); ¼ cup oil (neutral-tasting like canola, 60 ml); 1 teaspoon vanilla extract

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.

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banana pumkin muffins close up on a black background.

Flavor-loaded pumpkin banana muffins spiced with cinnamon, ginger, and allspice. They’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, The Best Banana Carrot Muffins, and the Banana Muffins with Nutella.

Table of Contents

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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, for your lunch or 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 it’s pure, without sweeteners or added spices. Don’t use pumpkin pie filling; that’s another product.
- Try our Pumpkin Pie with Cracker Graham Crust.

Flour: All-purpose flour is the standard, but I love using cake flour when making muffins; it makes them even softer and finer.
Oil: Neutral-tasting oil like canola. I love baking with oil (especially muffins); it makes the baked goods moister and keeps them moist for longer.
Egg: One large egg at room temperature.

Spices: Cinnamon, ground ginger, and allspice. Alternatively, you can use pumpkin pie spices or carrot cake spices.
Other ingredients: Granulated sugar, baking soda, and a pinch of salt.

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).

collage of two pictures of bowls with dry and wet ingredients for making muffins.

Combine: Add the dry ingredients and fold them in 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.

collage of two pictures of batter in a bowl and then in muffin cups.

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 ½ 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.

Expert Tips

Make sure that the bananas are overripe, they are sweet, and soft, and you will be able to blend them well into the batter. Fresh bananas will not do for this recipe.

Room temperature: Don’t use straight-from-the-fridge eggs, pumpkin puree, or oil that’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.

Don’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, it’s ok.

Bake the batter as soon as you’ve finished stirring it; otherwise, the raising agent will lose its power, and the pumpkin banana muffins won’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 FAQ

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?

You’ve overmixed the batter, or the oven didn’t have enough time to preheat.

How to store?

Room temperature: In an airtight container for about 2 days, they will remain moist and fluffy.
Refrigerator: In an airtight container for 4-5 days. Refrigeration allows you to keep them for longer, but it alters their texture a bit; they will become slightly denser, but they will 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.

Check out the web story for this recipe: How to Bake Pumpkin Banana Muffins

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