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.
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.
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.
- 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.
- 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).
- 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.
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.
- 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.
Place them and an apple in a paper bag and leave them on the counter. Check after 24 hours.
You’ve overmixed the batter, or the oven didn’t have enough time to preheat.
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.
Check out the web story for this recipe: How to Bake Pumpkin Banana Muffins
More quick desserts
- Walnut Chocolate Chip Cookies
- Chocolate Cherry Brownies
- Easy Vanilla Muffin Recipe
- Red Velvet Mini Bundt Cakes
- Easy Brownie Blondie Recipe
Pumpkin Banana Muffins
- Muffin tin
- Paper liners
- 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
- Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
- Dry ingredients: Mix 1 ½ cup flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon allspices, and ¼ salt in a bowl and set them aside.
- Wet ingredients: Mash 2 bananas in a large bowl. Add ¾ cup pumpkin puree, 1 cup sugar, ¼ 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. Don’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.
- Cake flour is also great.
- If using table salt, 1/8 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.
Monday 6th of February 2023
I like all your muffins rcipes but this one I like the most, thanks for sharing
Tuesday 7th of February 2023
Thank you for the feedback and rating, Jeanne. I am glad you baked the muffins.