• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kathleen's Cravings
  • Home
  • Recipe Index
    • Recipe Index
    • All Recipes
    • Air Fryer Recipes
    • Appetizer and Snack Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Drink Recipes
    • Grilling Recipes
    • Instant Pot Recipes
    • Main Dish Recipes
    • Meatless Recipes
    • Pasta Recipes
    • Salad Recipes
    • Side Dish Recipes
    • Slow Cooker Recipes
    • Soup Recipes
    • How To
  • Welcome!
    • Welcome!
    • Work With Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipe Index
  • Summer Recipes
  • About
  • Work With Me
  • Fave Tools
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Summer Recipes
    • About
    • Work With Me
    • Fave Tools
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Breakfast Recipes

    Easy Pumpkin Banana Muffins

    Published: Oct 21, 2023 by Kathleen Hansen · This post may contain affiliate links · 1 Comment

    Jump to Recipe·Print Recipe

    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.

    stack of three pumpkin banana muffins.

    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.

    Jump to:
    • ⭐Why I Love Them
    • 🥘Ingredients
    • 🥣Equipment
    • 📖Variations
    • 🔪Step by Step Instructions
    • 🍽Leftovers and Storage
    • 💭Recipe Tips
    • 👩‍🍳Recipe FAQs
    • 🥞Related Breakfast Recipes
    • Recipe
    • Reviews

    ⭐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.
    pumpkin banana muffins with ripe bananas on a plate.

    🥘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.
    muffin split in half to show tender crumb.

    🔪Step by Step Instructions

    Making a batch of pumpkin banana muffins is quick and easy! Just mix up the simple batter and bake.

    flour, sugar, brown sugar, ground cinnamon, salt, baking soda and baking powder.

    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.

    pumpkin puree, mashed bananas, oil, eggs, and vanilla.

    Photo 2 - In a medium bowl, mix together the wet ingredients until combined.

    mixed pumpkin banana muffin batter.

    Photo 3 - Add the wet ingredients to the dry and fold to combine.

    muffin batter in muffin tin.

    Photo 4 - Fill the muffin tin with the batter. About ¾ full.

    baked pumpkin banana muffins in muffin tin.

    Photo 5 - Bake the muffins until they are set and a toothpick inserted in the center comes out clean. Repeat with remaining batter.

    pumpkin banana muffins in muffin tin.

    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

    Can you freeze ripe bananas for later?

    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.

    Is oil or butter better for muffins?

    Using oil in muffins will help give you a more moist and tender result.

    Do pumpkin muffins freeze well?

    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.

    banana pumpkin muffins on a plate with ceramic pumpkin.

    🥞Related Breakfast Recipes

    • Single serve pancakes on a plate with maple syrup and berries.
      Single Serve Pancakes (Small Batch)
    • Single serve coffee cake with streusel topping on a small plate.
      Single Serve Coffee Cake (Small Batch)
    • Single serve banana bread in a ramekin.
      Single Serve Banana Bread (1 Banana)
    • Blackstone muffin mix pancakes with blueberries on a plate.
      Blackstone Muffin Mix Pancakes

    Those ads on the page? A portion of all ad revenue is being donated to Warrior Dog Rescue. A MN-based dog rescue that I foster and volunteer with.

    Print

    Recipe

    Pumpkin Banana Muffins

    pumpkin banana muffins with ripe bananas
    Print Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    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.

    • Author: Kathleen
    • 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

    1. 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.
    2. 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.
    3. Mix Wet Ingredients - In a medium bowl, mix together the wet ingredients (oil, vanilla, eggs, pumpkin, mashed bananas) until combined.
    4. Mix Batter - Add the wet ingredients to the dry and fold to combine. Don't over mix.
    5. Fill Muffin Tin - Fill the muffin tin with the batter. Fill each cup about ¾ full.
    6. 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.
    7. 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

    Did you make this recipe?

    Tag @KathleensCravings on Instagram

    Share this:

    • Click to share on Pinterest (Opens in new window) Pinterest
    • Click to share on Facebook (Opens in new window) Facebook
    • Click to share on X (Opens in new window) X

    More Easy Breakfast Recipes

    • air fryer breakfast sausage links
      Air Fryer Breakfast Sausage (Links or Patties)
    • Mug Coffee Cake made in the microwave with cinnamon sugar topping
      Mug Coffee Cake
    • dutch baby with apples
      Apple Dutch Baby Pancake
    • golden air fryer breakfast potatoes with parsley
      Crispy Air Fryer Breakfast Potatoes

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Katie says

      March 19, 2023 at 7:42 am

      Love these muffins! Tried freezing them and they froze well too.

      Reply

    Primary Sidebar

    Hi! I'm Kathleen and welcome! My favorite place to be has always been in the kitchen and I love creating recipes that are easy and approachable. Simple ingredients and easy-to-follow instructions!

    More about me →

    Single Serve Recipes

    • Single serve banana bread in a ramekin.
      Single Serve Banana Bread (1 Banana)
    • Single serve chocolate cupcake with chocolate frosting and sprinkles.
      Single Serve Chocolate Cupcake (Makes Two)
    • Single serve oatmeal chocolate chip cookie split in half.
      Single Serve Oatmeal Chocolate Chip Cookie (Small Batch)
    • Single serve sugar cookie on a plate with sprinkles.
      Single Serve Sugar Cookie (Small Batch)

    Summer Recipes

    • Single serve blueberry crisp in a ramekin with an oat topping.
      Single Serve Blueberry Crisp (Air Fryer or Oven)
    • Scoops of mixed berry sorbet in a bowl with fresh berries.
      Ninja Creami Mixed Berry Sorbet
    • Blackstone Garlic Butter Steak Bites on a plate with parsley.
      Blackstone Steak Bites (Garlic Butter)
    • Flatbread pizzas on the Blackstone griddle.
      Blackstone Flatbread Pizza
    • stack of s'mores bars with mini marshmallows
      S'Mores Bars
    • Single serve cornbread on a plate cut in half.
      Single Serve Cornbread (Small Batch)

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About Me
    • Work With Me

    Copyright © 2025 KATHLEEN'S CRAVINGS ON THE SEASONED PRO THEME

     

    Loading Comments...