Pumpkin Banana Muffins are moist, tender, and perfect for a fall breakfast or afternoon snack! The combination of pumpkin puree and ripe bananas makes them super tender and adds flavor.
I never let ripe bananas go to waste! Some of my other favorite recipes to use up bananas is this Moist Banana Bread with Oil, Baked Banana Oatmeal Cups, or Vegan Banana Pineapple Smoothie.
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⭐Why I Love Them
- Tender and Moist - The texture is super moist thanks to the pumpkin and mashed bananas. If you only have 1 banana, try this recipe for banana bread with 1 ripe banana.
- Quick to Make - It takes only a few minutes to mix up the muffin batter (no electric mixer needed).
- Perfect Fall Recipe - Great for a quick on the go breakfast or afternoon snack.
🥘Ingredients
I love that these pumpkin banana muffins are made with pantry ingredients and the a great way to use up some of those ripe bananas sitting on your counter.
- All-Purpose Flour
- Baking Powder and Baking Soda - Help the muffins rise and get fluffy.
- Ground Cinnamon
- Sugar - Both white sugar and brown sugar
- Kosher Salt
- Canola Oil - Or other neutral flavored vegetable oil
- Vanilla Extract
- Eggs
- Canned Pumpkin Puree - Do not use canned pumpkin pie filling. You can also use pumpkin puree to make Pumpkin Mac and Cheese, Creamy Pumpkin Pasta, or even ice-cream like this Ninja Creami Pumpkin Frozen Yogurt or Ninja Creami Pumpkin Pie Ice Cream.
- Ripe Mashed Bananas - The riper, the better! You can also use ripe bananas to make these Kodiak Protein Banana Muffins!
See the recipe card for full information on ingredients and quantities.
🥣Equipment
- Mixing Bowls - One large and one medium to mix up the wet and dry separately before combining.
- Whisk - I like to use a whisk to mix together the dry ingredients, because it helps remove any clumps. If you don't have a whisk, you can use a fork.
- Wooden Spoon or Rubber Spatula - For mixing up the batter. This muffin batter is easy to mix by hand, so no electric mixer is needed.
- Muffin Tin and Paper Liners - If you have two pans, you can bake them all at once. If not, you'll need to bake in two batches because this recipe makes about 16 standard-sized muffins.
- Measuring Cups - You'll need both a wet measuring cup and dry measuring cups.
- Fork - You can use a fork to easily mash up the ripe bananas.
📖Variations
- Chocolate Chips - I love adding chocolate chips (especially mini chocolate chips)!
- Nuts - Chopped pecans are also a great mix-in to the batter.
- Top with Streusel - To make streusel pumpkin banana muffins, top them before baking with a little streusel. You can use the streusel in this pumpkin streusel bread recipe.
- Jumbo Muffins - Instead of regular-sized muffins, you can bake the batter in a jumbo muffin tin. They will take longer to bake - closer to 30 minutes, but use a toothpick to check for doneness. If the tops are getting too brown before being cooked through, you can lay a piece of foil loosely over the top.
🔪Step by Step Instructions
Making a batch of pumpkin banana muffins is quick and easy! Just mix up the simple batter and bake.
Photo 1 - Start by preheating the oven and lining a muffin tin with paper liners. You'll likely need to bake in two batches. In a large bowl, whisk together the dry ingredients until combined. Use a whisk helps remove any lumps.
Photo 2 - In a medium bowl, mix together the wet ingredients until combined.
Photo 3 - Add the wet ingredients to the dry and fold to combine.
Photo 4 - Fill the muffin tin with the batter. About ¾ full.
Photo 5 - Bake the muffins until they are set and a toothpick inserted in the center comes out clean. Repeat with remaining batter.
Photo 2 - Allow them to cool in the tin for a few minutes before removing to a cooling rack
🍽Leftovers and Storage
- Leftovers - Leftover muffins can be stored in an airtight container at room temperature for up to 4 days.
- Freezing - Muffins freeze well to enjoy for months! I like to flash freeze on a baking sheet first before transferring to an airtight freezer bag. Freeze for up to 3 months. For best results, thaw at room temperature then enjoy room temperature or warm for a few seconds in the microwave.
💭Recipe Tips
- Don't Over Mix - For tender, fluffy muffins you only want to mix the batter until just combined.
- Use Toothpick to test Doneness - Instead of solely relying on time, I recommend using a toothpick inserted into the center of a muffin to test for doneness. There should be no wet batter but just some moist crumbs (or fully clean).
- Super Ripe Bananas - The riper the bananas, the sweeter they will be! You want bananas that are super brown and soft.
👩🍳Recipe FAQs
Yes! This is a great tip. If you have bananas that get nice and brown for baking, but aren't ready to use them. You can freeze them (right in the peel or removed and placed in a bag). Let thaw on the counter before mashing and using.
Using oil in muffins will help give you a more moist and tender result.
They do! You can freeze muffins in freezer bags for up to 3 months. Make sure they are cooled completely before freezing. I like to flash freeze on a baking sheet before transferring to freezer bags.
🥞Related Breakfast Recipes
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PrintRecipe
Pumpkin Banana Muffins
Pumpkin Banana Muffins are moist, tender, and perfect for a fall breakfast or afternoon snack! The combination of pumpkin puree and ripe bananas makes them super tender and adds flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 muffins
- Category: Baking, Breakfast
- Method: Oven
- Cuisine: American
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ cup white granulated sugar
- ½ cup light brown sugar
- ½ teaspoon kosher salt
- ⅓ cup canola oil
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- ¾ cup canned pumpkin puree
- 1 cup mashed ripe bananas, about 2 large bananas
Instructions
- Prep - Start by preheating the oven to 350 degrees F and lining a muffin tin with paper liners. You'll likely need to bake in two batches.
- Mix Dry Ingredients - In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, cinnamon, white sugar, brown sugar, and salt) until combined. Use a whisk helps remove any lumps.
- Mix Wet Ingredients - In a medium bowl, mix together the wet ingredients (oil, vanilla, eggs, pumpkin, mashed bananas) until combined.
- Mix Batter - Add the wet ingredients to the dry and fold to combine. Don't over mix.
- Fill Muffin Tin - Fill the muffin tin with the batter. Fill each cup about ¾ full.
- Bake - Bake the muffins for 20-23 minutes until they are set and a toothpick inserted in the center comes out clean or with a few moist crumbs. Repeat with remaining batter.
- Enjoy - Allow them to cool in the tin for a few minutes before removing to a cooling rack.
Notes
- Leftovers - Leftover muffins can be stored in an airtight container at room temperature for up to 4 days.
- Freezing - Muffins freeze well to enjoy for months! I like to flash freeze on a baking sheet first before transferring to an airtight freezear bag. Freeze for up to 3 months. For best results, thaw at room temperature then enjoy room temperature or warm for a few seconds in the microwave.
- Use Toothpick to test Doneness - Instead of solely relying on time, I recommend using a toothpick inserted into the center of a muffin to test for doneness. There should be no wet batter but just some moist crumbs (or fully clean).
- Super Ripe Bananas - The riper the bananas, the sweeter they will be! You want bananas that are super brown and soft.
Nutrition
- Serving Size: 1 muffin
- Calories: 158
- Sugar: 14.5 g
- Sodium: 129.7 mg
- Fat: 5.3 g
- Carbohydrates: 26.1 g
- Fiber: 1.2 g
- Protein: 2.3 g
- Cholesterol: 23.3 mg
Katie says
Love these muffins! Tried freezing them and they froze well too.