Pumpkin Banana Muffins

By Maria Lichty

Published on October 07, 2024

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I love making banana muffins (and banana bread) and pumpkin muffins (and pumpkin bread) so I decided to combine the two and make Pumpkin Banana Muffins. The combination is perfect, the best of both worlds.

Pumpkin banana muffins have a delightful blend of flavors. The pumpkin adds a warm, earthy sweetness and moisture, while the bananas bring a rich, fruity flavor that complements the pumpkin nicely. Together, they create a soft, moist, and tender texture.

The muffins are spiced with cinnamon, nutmeg, ginger, and cloves which enhance the autumnal feel. They are topped with a turbinado sugar and cinnamon mixture that gives them a sweet sugary crunch! You can stir in chocolate chips if you want an extra decadent muffin.

These muffins are popular in the fall but, can be enjoyed year-round for a tasty snack or breakfast. Enjoy warm with butter and a cup of coffee or tea!

They freeze well too! I love keeping a stash in my freezer for easy grab and go breakfasts.

Ingredient Notes

• Banana– use overripe bananas! The browner the bananas, the sweeter they are! You need 1 cup mashed, which is about 3 medium bananas.
• Pumpkin– use 100% pumpkin puree and not pumpkin pie filling.
• Eggs– use eggs that are at room temperature. If you forget to set them out, place them in a bowl of hot water while you prep all of your other ingredients.
• Oil– I use avocado oil, but you can use canola oil, vegetable oil, or melted and slightly cooled coconut oil.
• Pure Maple Syrup– the muffins are naturally sweetened with with pure maple syrup.

How to Make Pumpkin Banana Muffins

• Preheat the oven to 375 degrees F. Line a muffin tin with paper liners and spray them with nonstick cooking spray. I like to spray the liners with cooking spray to ensure the muffins don’t stick. Set aside.
• In a medium bowl, whisk together the dry ingredients.

• In a large bowl, whisk together the wet ingredients.

• Add the dry ingredients to the wet ingredients and stir until just combined, don’t over mix. Gently fold in the chocolate chips, if using.
• In a small bowl, combine the turbinado sugar and cinnamon.

• Divide the batter equally amongst the muffin cups. Sprinkle each muffin with cinnamon sugar mixture.

• Bake for 18 to 23 minutes or until the muffins are golden brown and the tops of the muffins bounce back when you gently press on them. You can also insert a toothpick into the center of a muffin, if it comes out clean, they are done.
• Let the muffins cool in the pan for 5 minutes. Remove muffins from the tin let cool another 15 minutes.

Muffin Variations

You can customize the muffins in a variety of delicious ways! Here are some ideas!

• Nuts: add chopped walnuts or pecans for crunch and flavor.
• Chocolate Chips: stir in chocolate chips for a sweet twist.
• Dried Fruit: Raisins, dried cranberries, or coconut for added sweetness.
• Nutella or Nut Butter: Fill the muffins with Nutella or nut butter.
• Cream Cheese: for a creamy surprise, fill the muffins with cream cheese!
• Streusel: top the muffins with a simple streusel before baking.

Feel free to mix and match to create your perfect muffin!

How to Store

• Cool Completely: Allow the muffins to cool completely on a wire rack before storing. This helps prevent moisture buildup.
• Room Temperature: For short-term storage (1-2 days), place the muffins in an airtight container or a zip-top bag at room temperature. You can also wrap them individually in plastic wrap.
• Refrigeration: If you need to store them for a longer period (up to a week), you can keep them in the refrigerator in an airtight container. Just be aware that refrigeration can sometimes change the texture and dry out the muffins.
• Freezing: For longer storage, freeze the muffins. Wrap each muffin tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To enjoy, simply thaw at room temperature or warm in the microwave.
• Reheating: When ready to eat, you can warm them in the microwave for a few seconds or in the oven at a low temperature until heated through.

More Banana Muffin Recipes

• Banana Muffins
• Healthy Banana Muffins
• Banana Oatmeal Muffins
• Peanut Butter, Banana, and Honey Muffins
• Vegan Chocolate Banana Muffins
• Vegan Banana Blueberry Muffins

More Pumpkin Muffin Recipes

• Healthy Pumpkin Muffins
• Pumpkin Chocolate Chip Muffins
• Pumpkin Zucchini Muffins
• Pumpkin Cream Cheese Muffins
• Brown Butter Pumpkin Streusel Muffins

Check out more MUFFIN RECIPES!

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Muffins

Pumpkin Banana Muffins

A combination of two classics, pumpkin muffins and banana muffins! The muffins are moist, tender, naturally sweetened, and perfectly spiced. Add chocolate chips for an extra delicious treat. They are perfect for a cozy breakfast or snack.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Cuisine American

Servings 12 muffins

Cook ModePrevent your screen from going dark

Ingredients

  

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For the muffins:

• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup mashed overripe bananas, 3 medium bananas
• 1 cup canned pumpkin puree
• 1/2 cup pure maple syrup
• 1/3 cup avocado oil*
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup chocolate chips, optional

For the cinnamon sugar topping:

• 3 tablespoons turbinado sugar
• 1/2 teaspoon ground cinnamon

Instructions

 

• Preheat the oven to 375 degrees F. Line a muffin tin with paper liners and spray them with nonstick cooking spray. Set aside.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves. Set aside.
• In a large bowl, whisk together the mashed bananas, pumpkin, maple syrup, oil, eggs, and vanilla extract.
• Add the dry ingredients to the wet ingredients and stir until just combined, don’t over mix. Gently fold in the chocolate chips, if using.
• In a small bowl, combine the turbinado sugar and cinnamon.
• Divide the batter equally amongst the muffin cups. Sprinkle each muffin with cinnamon sugar mixture.
• Bake for 18 to 23 minutes or until the muffins are golden brown and the tops of the muffins bounce back when you gently press on them. You can also insert a toothpick into the center of a muffin, if it comes out clean, they are done.
• Let the muffins cool in the pan for 5 minutes. Remove muffins from the tin let cool another 15 minutes.

Notes

You can also use melted and slightly cooled coconut oil or vegetable or canola oil.

Nutrition

Calories: 253kcal, Carbohydrates: 40g, Protein: 4g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 28mg, Sodium: 139mg, Potassium: 227mg, Fiber: 2g, Sugar: 17g, Vitamin A: 3247IU, Vitamin C: 3mg, Calcium: 63mg, Iron: 2mg

Keywords banana, muffins, pumpkin

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