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.

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!

How To Make Pumpkin Banana Muffins

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 3/4 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.

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