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
- 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! You can also use ripe bananas to make these Kodiak Protein Banana Muffins!
Step by Step Instructions
Making a batch of pumpkin banana muffins is quick and easy! Just mix up the simple batter and bake.
- Prep - Start by preheating the oven 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 until combined. Use a whisk helps remove any lumps.
- Mix Wet Ingredients - In a medium bowl, mix together the wet ingredients until combined.
- Mix Batter - Add the wet ingredients to the dry and fold to combine.
- Fill Muffin Tin - Fill the muffin tin with the batter. About ¾ full.
- Bake - Bake the muffins until they are set and a toothpick inserted in the center comes out clean. Repeat with remaining batter.
- 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
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.
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.
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
Keywords: Pumpkin Banana Muffins, Banana Pumpkin Muffins
Katie says
Love these muffins! Tried freezing them and they froze well too.
★★★★★