Pumpkin Banana Muffins – Moist, Cozy, and Perfect for Fall
If you’re looking for the coziest muffin recipe to welcome the changing seasons, these Pumpkin Banana Muffins are a must-bake. They combine two of our all-time favorite flavors—ripe banana and rich pumpkin—for a super moist, warmly spiced muffin that’s both nourishing and full of nostalgic fall flavor. Whether you’re baking for breakfast meal prep, a weekend brunch, or an afternoon treat with coffee, these muffins are the kind that disappear fast from the counter.
I grew up loving banana bread and always looked forward to baking pumpkin everything as soon as September rolled around. So when I first blended the two into these tender muffins, it was a game changer. Now they’re a staple in our kitchen every year. You can make them ahead, freeze them, and even sneak a few into lunchboxes—they’re that versatile.
Looking for a savory contrast to pair with these sweet and spiced muffins? Try serving them with our ultra-creamy, protein-packed Chicken Salad Recipe—it’s a crowd-pleaser for brunch or lunch.
Why You’ll Love These Pumpkin Banana Muffins
- Perfectly Moist and Fluffy: Thanks to the banana and pumpkin puree combo, these muffins are incredibly tender and never dry.
- Warmly Spiced: A mix of cinnamon, nutmeg, and cloves adds that unmistakable fall flavor.
- Great for Freezing: These freeze beautifully, so you can stash some away for later.
- Naturally Sweetened Option: You can use maple syrup or honey instead of sugar for a refined sugar-free version.
- One Bowl, Minimal Mess: Everything comes together easily in one bowl—no stand mixer needed!
- Kid-Approved: These muffins have been tested by picky eaters and passed with flying colors.
- Adaptable Mix-ins: Add chocolate chips, chopped nuts, or dried cranberries for variety.
Ingredients for This Pumpkin Banana Muffins Recipe
Here’s what you’ll need to make these muffins—most of these are pantry staples:
- Ripe Bananas: The riper, the better. Spotty bananas add natural sweetness and moisture.
- Pumpkin Puree: Use canned pumpkin (not pumpkin pie filling). It should be smooth and unsweetened.
- Eggs: To help bind everything together and provide structure.
- Brown Sugar or Maple Syrup: Either will work to add just enough sweetness and depth.
- All-Purpose Flour: You can substitute with whole wheat flour for a nuttier flavor.
- Baking Powder + Baking Soda: These give the muffins their nice lift.
- Cinnamon, Nutmeg, and Cloves: A classic trio for cozy fall baking.
- Salt: Balances sweetness and enhances all the flavors.
- Oil or Melted Butter: Helps keep the muffins moist—use coconut oil, olive oil, or any neutral oil.
- Vanilla Extract: Rounds out the flavor and enhances the banana and pumpkin.
How to Make Pumpkin Banana Muffins – Step-by-Step
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or lightly grease with nonstick spray.
- Mash the bananas in a large mixing bowl using a fork or potato masher. Then stir in the pumpkin puree, eggs, sugar (or maple syrup), oil, and vanilla until well combined.
- Add dry ingredients right into the bowl: flour, baking powder, baking soda, salt, and spices. Stir gently with a spatula until just combined. Don’t overmix—it’s okay if a few small flour streaks remain.
- Optional mix-ins: Fold in ½ cup chopped pecans, walnuts, or chocolate chips if you like.
- Divide the batter evenly between muffin cups, filling each about ¾ full. Sprinkle the tops with oats or a little turbinado sugar if desired.
- Bake for 18–22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm or cooled. They’re delicious plain or with a swipe of almond butter or cream cheese.
Love cozy fall baking? Don’t miss our fluffy and fragrant Zucchini Bread—it’s another easy favorite you’ll want to keep in your rotation all season long.
Helpful Tips for Pumpkin Banana Muffins
- Banana Tip: If your bananas aren’t ripe enough, you can quickly soften them by baking them (in the peel) at 300°F for 10–15 minutes or microwaving for 30 seconds.
- Pumpkin Substitute: If you’re out of pumpkin, mashed sweet potato or butternut squash puree works too.
- Make It Vegan: Swap the eggs for flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use maple syrup.
- Make It Gluten-Free: Use a 1:1 gluten-free flour blend. I recommend one that includes xanthan gum.
- Freeze for Later: Let muffins cool completely, then freeze in a single layer. Once frozen, transfer to a freezer-safe bag. Reheat in the microwave or toaster oven.
- Serving Ideas: Pair these muffins with a homemade latte like this Crockpot Bourbon Chicken inspired coffee syrup or alongside savory breakfast options for a balanced brunch.
FAQs About Pumpkin Banana Muffins
Can I make pumpkin banana muffins without sugar?
Yes! You can use maple syrup or honey as a natural sweetener. Mashed banana also helps make these sweet without too much added sugar.
Are pumpkin banana muffins healthy?
These muffins are healthier than most bakery versions, especially if you use whole wheat flour and natural sweeteners. They’re rich in fiber and vitamin A from the pumpkin.
How do I store leftover muffins?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for 2–3 months.
What can I serve with these muffins?
They’re perfect with Greek yogurt, scrambled eggs, or as a sweet side with chicken salad for lunch.
Can I double this recipe?
Absolutely! This recipe doubles beautifully. Just use two muffin pans or bake in batches.
These pumpkin banana muffins are one of those recipes I find myself making over and over again throughout the cooler months. They fill the kitchen with the most comforting aroma and make breakfast feel a little special—even on busy mornings. I love tucking one into my bag for a snack or pairing it with a hot drink in the afternoon. Give them a try and let me know how you personalize them—I’ve had readers add everything from dried cranberries to a streusel topping and rave about it. Happy baking!
Nutrition Facts
| Nutrient | Amount Per Muffin (1 of 12) |
|---|---|
| Calories | 185 |
| Carbohydrates | 27g |
| Protein | 3g |
| Fat | 8g |
| Saturated Fat | 2g |
| Cholesterol | 24mg |
| Sodium | 190mg |
| Fiber | 2g |
| Sugar | 12g |
| Vitamin A | 65% DV |
| Vitamin C | 4% DV |
| Iron | 6% DV |
| Calcium | 4% DV |
Pumpkin Banana Muffins – Moist, Cozy, and Perfect for Fall
Ingredients
- 1 cup mashed ripe banana about 2 bananas
- ¾ cup pumpkin purée
- 2 large eggs
- ⅓ cup melted coconut oil or vegetable oil
- ½ cup brown sugar or coconut sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice or ¼ tsp each: nutmeg + ginger + cloves
- ¼ teaspoon salt
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease lightly.
- Mix wet ingredients: In a large bowl, whisk together mashed banana, pumpkin purée, eggs, oil, sugar, and vanilla until smooth.
- Add dry ingredients: Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Stir until just combined. Fold in nuts or chocolate chips if using.
- Fill muffin tins: Divide batter evenly among the 12 muffin cups, filling about ¾ full.
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & serve: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- Use overripe bananas for best flavor and natural sweetness.
- To make it healthier, replace half the flour with whole wheat flour.
