Moist Pumpkin Banana Muffins Recipe

Some recipes are seasonal—best enjoyed during a particular time of year. But some are so comforting, so nostalgic, and so delicious that they deserve a spot in your kitchen all year round. Pumpkin banana muffins fall right into that sweet spot.

I still remember the first time I made pumpkin banana muffins for my family. It was early spring—not exactly pumpkin season—and I had two bananas on the brink of going bad. I also had a can of pumpkin puree in the back of the pantry that I’d been saving for fall. Something told me to combine the two, and I’m so glad I did. The result was a batch of muffins so moist, so warmly spiced, and so addictively good that they disappeared in minutes. My husband ate three before they even cooled, and my kids asked if we could have them every week.

These pumpkin banana muffins blend the richness of pumpkin and the natural sweetness of ripe banana, rounded out with a cozy spice mix that hits all the right notes. And the best part? They’re easy to make with pantry staples, forgiving enough for novice bakers, and endlessly customizable.

In this post, I’ll walk you through how to make the best pumpkin banana muffins from scratch—plus baking tips, variations, and storage tips. Whether it’s for a chilly fall morning, a summer picnic, or just a cozy afternoon at home, these muffins are always in season.

Prep Time, Serving Size, and Nutritional Info

One of the best things about these pumpkin banana muffins is that they’re quick and convenient. With just 15 minutes of prep and 20–25 minutes in the oven, you can have a warm batch of muffins ready in under 45 minutes. That makes them ideal for busy mornings, lazy weekend baking, or even last-minute guests.

🕒 Prep & Bake Time:

• Prep Time: 15 minutes
• Bake Time: 20–25 minutes
• Cooling Time: 10 minutes
• Total Time: ~40–45 minutes

🍽️ Servings:

This recipe yields 7 generous muffins, but you can easily double it if you’re baking for a crowd or want extras to freeze. I often make a double batch and freeze half—it’s such a time-saver during the week!

🍎 Nutritional Snapshot (Per Muffin – Approximate):

• Calories: 215
• Carbs: 29g
• Fat: 9g
• Protein: 3g
• Sugar: 13g
• Fiber: 2g

Of course, the nutrition values may vary slightly depending on what mix-ins you add (like chocolate chips or nuts), and whether you use refined sugar or swap in maple syrup or honey.

Ingredients & Substitutions For Pumpkin Banana Muffins

To make the best pumpkin banana muffins, you don’t need anything fancy. Most of these ingredients are probably already in your pantry or fridge—and if not, I’ll offer easy swaps so you can still get baking.

🧺 Core Ingredients:

• 1 cup mashed ripe bananas
  About 2 medium bananas, overripe is best. The spottier, the better—they’ll be sweeter and easier to mash.
• 1/2 cup canned pumpkin puree
  Make sure to use 100% pumpkin puree, not the sweetened pumpkin pie filling. Libby’s is a go-to brand.
• 2 large eggs
  Room temperature eggs help everything mix more evenly. If needed, you can set them in warm water for 5 minutes to bring them to temp quickly.
• 1/3 cup light brown sugar + 1/4 cup granulated sugar
  The brown sugar adds moisture and a deeper flavor. You can swap both for coconut sugar or maple syrup (use slightly less syrup to maintain texture).
• 1/2 cup vegetable oil
  Neutral-flavored oils like canola or avocado oil work too. For a healthier option, you can replace half the oil with unsweetened applesauce.
• 1 tsp vanilla extract
  Adds warmth and depth to the flavor.

🥣 Dry Ingredients:

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
  The wheat flour adds a bit of nuttiness and fiber. You can use all AP flour or sub in oat flour for extra texture.
• 1 tsp baking soda + 1/2 tsp baking powder
  These work together to give a fluffy rise.
• 1/2 tsp salt

🧂 Spices:

• 1 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
  Optional: Add a pinch of clove or allspice for a bolder spice blend.

Optional Add-Ins:

• 1/2 cup chopped walnuts, pecans, or chocolate chips
  Add crunch or indulgence depending on your mood. A swirl of Nutella or cream cheese is divine, too.

Step-by-Step Instructions

Making pumpkin banana muffins is surprisingly simple, but it’s the little details that ensure they turn out bakery-quality every single time. Here’s how to do it:

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Line a standard muffin tin with 7 paper liners. If you don’t have liners, simply grease the cups with a bit of butter or nonstick spray.

Pro tip: A light dusting of flour over the greased muffin cups can help the muffins release even more easily.

Step 2: Mash and Mix the Wet Ingredients

In a large bowl, mash your ripe bananas with a fork until they’re almost smooth—tiny lumps are fine. Add the pumpkin puree, eggs, brown sugar, white sugar, oil, and vanilla extract.

Whisk until the mixture is silky and well-combined. This base is where all the flavor begins!

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flours, baking soda, baking powder, salt, and spices. This ensures the leavening and spices get evenly distributed.

If you’re using whole wheat flour, make sure to sift it well to avoid clumps.

Step 4: Fold Together

Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Be careful not to overmix—just stir until no dry streaks remain.

Overmixing can lead to dense muffins. Less is more here!

Step 5: Add the Extras (Optional but Recommended)

Now’s the time to stir in your extras: nuts, chocolate chips, dried cranberries, or even a swirl of peanut butter or cream cheese. Gently fold them into the batter.

Step 6: Fill the Muffin Cups

Evenly divide the batter among the 7 prepared muffin cups. Fill each one almost to the top—this helps you get those lovely domed tops that look so irresistible.

Step 7: Bake to Perfection

Place the tin in the center of the oven and bake for 20–25 minutes. Check for doneness by inserting a toothpick in the center of a muffin—it should come out clean or with a few moist crumbs.

Step 8: Cool & Enjoy

Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack. This prevents soggy bottoms and helps them firm up just enough to eat warm.

Storage, Freezing & Reheating Tips

One of the most practical perks of pumpkin banana muffins is how well they store. Whether you’re baking a fresh batch for the week ahead or planning to freeze some for future cravings, these muffins have your back.

🧊 Storage Tips

• At Room Temperature:
  Store the muffins in an airtight container at room temperature for up to 3 days. Line the bottom of the container with a paper towel to absorb excess moisture and prevent sogginess.
• In the Fridge:
  If you want to stretch their shelf life, the fridge is your friend. Place muffins in an airtight container and refrigerate for up to 5–6 days. Warm briefly before eating to revive their soft texture.

❄️ Freezing Instructions

Muffins freeze beautifully and taste just as fresh when reheated properly.

• How to Freeze:
  Wrap each muffin tightly in plastic wrap or foil, then place them in a zip-top freezer bag or container. Label with the date—they’ll keep for up to 2 months.
• To Reheat from Frozen:
  Let a muffin thaw overnight in the fridge, or reheat it in the microwave for 30–45 seconds. You can also pop them into a preheated 300°F (150°C) oven for 8–10 minutes for that fresh-baked warmth.

Whether you’re meal-prepping for the week or saving a cozy snack for later, these muffins are your make-ahead heroes.

A Muffin for Every Moment

There’s something timeless and comforting about a good muffin—especially when it’s one that marries the earthiness of pumpkin with the sweetness of ripe banana. These pumpkin banana muffins are more than just a recipe; they’re a little slice of home, no matter the season.

Whether you’re baking them for a lazy weekend breakfast, slipping one into your kid’s lunchbox, or enjoying one warm with your favorite tea, these muffins deliver cozy flavor and nourishing satisfaction in every bite. They’re easy to make, versatile enough to suit different tastes, and they store like a dream. That’s a winning combination in any home baker’s book.

What I love most about these muffins is how they invite creativity. You can keep them classic, or load them with walnuts, swirl in some cream cheese, or top with a sprinkle of cinnamon sugar. Make them your own, and don’t be afraid to experiment—that’s the real joy of baking.

If you’re in the mood to try even more delicious variations, don’t miss our tangy and hearty sourdough banana muffins or the fruity, vibrant twist of strawberry banana muffins. Both are perfect next steps in your muffin journey!

I hope this recipe becomes one of your favorites too. If you try it, be sure to let me know in the comments. Did you make any tweaks? Serve it with something special? I’d love to hear about your muffin magic.

Until then—happy baking, my friend. 🍂🍌🧁

Print Recipe

Pumpkin Banana Muffins

These pumpkin banana muffins combine the natural sweetness of ripe bananas with the cozy flavor of pumpkin and warm spices. Moist, nostalgic, and endlessly customizable, they’re perfect any time of year.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: Banana muffins, easy muffins, fall baking, freezer-friendly muffins, pumpkin banana muffins

Servings: 7 muffins

Cost: moderate

Equipment

• Muffin tin
• Paper liners or nonstick spray
• Mixing bowls
• whisk
• Spatula or wooden spoon
• Wire cooling rack
• Measuring cups and spoons
• Fork (for mashing bananas)

Ingredients

• 1 cup mashed ripe bananas about 2 medium, overripe
• 1/2 cup canned pumpkin puree 100% pumpkin, not pie filling
• 2 large eggs room temperature
• 1/3 cup light brown sugar
• 1/4 cup granulated sugar
• 1/2 cup vegetable oil or neutral oil like canola/avocado; sub half with applesauce if desired
• 1 tsp vanilla extract
• Dry Ingredients:
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• Spices:
• 1 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• Optional: pinch of clove or allspice
• Optional Add-ins:
• 1/2 cup chopped walnuts pecans, or chocolate chips

Instructions

• Preheat and Prepare: Preheat oven to 350°F (175°C). Line 7 muffin cups with paper liners or grease well.
• Mash and Mix: In a large bowl, mash bananas. Add pumpkin puree, eggs, sugars, oil, and vanilla. Whisk until smooth.
• Combine Dry Ingredients: In a separate bowl, whisk together flours, baking soda, baking powder, salt, and spices.
• Fold Together: Gently fold dry ingredients into wet until just combined. Do not overmix.
• Add Extras: Fold in any optional add-ins like nuts or chocolate chips.
• Fill Muffin Cups: Divide batter evenly among the 7 cups, filling nearly to the top.
• Bake: Bake for 20–25 minutes, until a toothpick comes out clean or with moist crumbs.
• Cool & Enjoy: Cool in pan for 5 minutes, then transfer to wire rack.

Notes

For extra flavor, add a swirl of cream cheese or Nutella before baking.

Muffins can be frozen for up to 2 months. Wrap individually and store in a freezer bag.

To reheat, microwave for 30–45 seconds or warm in a 300°F oven for 8–10 minutes.

Let muffins cool completely before storing to prevent sticky tops.

FAQ: