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pumpkin banana muffins with ripe bananas

Pumpkin Banana Muffins

  • Author: Kathleen
  • Total Time: 35 minutes
  • Yield: 16 muffins 1x


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.


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 cup white granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 teaspoon kosher salt
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 3/4 cup canned pumpkin puree
  • 1 cup mashed ripe bananas, about 2 large bananas


  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 3/4 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.


  • 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.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Baking, Breakfast
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 158
  • Sugar: 14.5 g
  • Sodium: 129.7 mg
  • Fat: 5.3 g
  • Carbohydrates: 26.1 g
  • Protein: 2.3 g
  • Cholesterol: 23.3 mg

Keywords: Pumpkin Banana Muffins, Banana Pumpkin Muffins

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