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pumpkin banana muffins

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Servings 7 muffins

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