Easy 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.

Jump to:

• Why I Love Them
• Ingredients
• Step by Step Instructions
• Variations
• Equipment
• Leftovers and Storage
• Recipe Tips
• Frequently Asked Questions
• Other Banana Recipes
• Related Recipes
• Recipe
• Reviews

Why I Love Them

• Tender and Moist - The texture is super moist thanks to the pumpkin and mashed bananas.
• Quick to Make - It takes only a few minutes to mix up the batter (no electric mixer needed).
• Perfect Fall Recipe - Great for a quick on the go breakfast or afternoon snack.

Ingredients

I love that these 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
• Ripe Mashed Bananas - The riper, the better!

Step by Step Instructions

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

1. Prep - Start by preheating the oven 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 until combined. Use a whisk helps remove any lumps.
3. Mix Wet Ingredients - In a medium bowl, mix together the wet ingredients until combined.
4. Mix Batter - Add the wet ingredients to the dry and fold to combine.
5. Fill Muffin Tin - Fill the muffin tin with the batter. About ¾ full.
6. Bake - Bake the muffins until they are set and a toothpick inserted in the center comes out clean. Repeat with remaining batter.
7. Enjoy - Allow them to cool in the tin for a few minutes before removing to a cooling rack.

Variations

• Chocolate Chips - I love adding chocolate chips (especially min 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 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.

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.

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.

Frequently Asked Questions

Other Banana Recipes

• Extra Moist Banana Bread with Oil - Loaded with 2 cups of mashed ripe bananas and using canola oil makes it the best ever. Simple to make and no mixer required. 
• Vegan Banana Pineapple Smoothie - Only 3 simple ingredients and is perfectly frothy, creamy, and refreshing. You can use all frozen fruit, all fresh fruit (with the help of a few ice cubes), or a mix of frozen and fresh fruit.
• Baked Banana Oatmeal Cups - Healthy, quick to make, and perfect for meal prepped breakfast throughout the week. Feel free to use a dairy-free milk if you want these oat cups to be vegan friendly.

Related Recipes

Like this recipe? Sign up for my e-mail list so you get a weekly e-mail with new recipes from the week as well as occasional ‘bonus’ content not found on the blog! E-mail link sign up!

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