Indulge in a tasty blend of autumn and winter flavors with pumpkin banana muffins. Soft and fluffy, these muffins are sure to please with every bite.

⇒ All-purpose flour  ⇒ Baking soda ⇒ Cinnamon ⇒ Allspice & ground ginger ⇒ Fine sea salt or Kosher salt ⇒ Bananas ⇒ Pumpkin puree ⇒ Granulated sugar ⇒ Eggs ⇒ Oil - neutral-tasting like canola ⇒ Vanilla extract


Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.


Mix flour, baking soda, cinnamon, ginger, allspices, and salt in a bowl and set them aside.

Dry ingredients: 

Mash 2 bananas in a large bowl. Add the pumpkin puree, sugar, oil, and vanilla extract. Mix with a whisk until combined.

Wet ingredients: 

Add the flour mixture and fold them in until just combined. Don’t over-stir, or the muffins will be tough.


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.


Let the muffins in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.


On the recipe page, you can find notes, tips, FAQs, and recommendations. Click "Read More" below for the full recipe!

Notes & Tips:

Check out other YUMMY recipes on our food blog:

Sweet Treats Recommendation