These pumpkin banana muffins are soft, fluffy, and packed with warm fall spices. Made with ripe bananas and pure pumpkin puree, they bake up tender and moist with a perfectly balanced sweetness. Whether you’re looking for a quick breakfast, an afternoon snack, or something cozy to enjoy with tea, this recipe delivers reliable, delicious results every time.
Why You’ll Love This Recipe
These muffins are incredibly moist thanks to the combination of mashed bananas and pumpkin puree. The warm spices create a comforting aroma while they bake, filling your kitchen with the scent of cinnamon and nutmeg.
They are easy to make with simple pantry ingredients and require just one bowl for the wet ingredients and one for the dry. This makes cleanup quick and manageable, even on busy mornings.
They freeze beautifully, making them perfect for meal prep. Bake a batch, enjoy some fresh, and store the rest for later. They are also family-friendly and great for lunchboxes or grab-and-go breakfasts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooking spray
1 ½ cups all-purpose flour (190 grams)
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt
½ cup granulated sugar (100 grams)
½ cup packed light brown sugar (110 grams)
¼ cup olive oil (60 milliliters)
4 tablespoons unsalted butter, melted and slightly cooled (57 grams)
2 large eggs, at room temperature
2 ripe bananas, mashed (about 1 cup mashed)
½ cup pumpkin puree (120 grams)
1 teaspoon vanilla extract
Directions
Preheat the oven to 350°F (175°C). Lightly coat a 12-count muffin tin with cooking spray, making sure to spray both the cups and the top surface of the pan.
In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.
In a large bowl, whisk together the granulated sugar, brown sugar, olive oil, melted butter, and eggs. Continue whisking for about 2 minutes until the mixture is smooth and well blended.
Add the mashed bananas, pumpkin puree, and vanilla extract to the wet mixture. Whisk until fully incorporated.
Gradually add the dry ingredients into the wet ingredients. Using a spatula, gently fold the mixture together until no streaks of flour remain. Do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake for 18 to 20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
For added texture, stir in ½ cup chocolate chips, chopped toasted pecans, or raisins before baking.
You can replace the individual spices with 1 ½ teaspoons of pumpkin pie spice for convenience.
For a slightly healthier twist, substitute half of the all-purpose flour with whole wheat flour.
Sprinkle coarse sugar or rolled oats on top before baking for a decorative and crunchy finish.
Storage/Reheating
Store the muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them in an airtight container for up to 1 week.
To freeze, place cooled muffins in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or microwave for 15–20 seconds until warmed through.
To reheat from refrigerated, microwave for 10–15 seconds to restore softness.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices, which will alter the flavor and sweetness of the muffins. Use pure pumpkin puree.
How ripe should the bananas be?
The bananas should be very ripe with brown spots on the peel. Overripe bananas provide better sweetness and moisture.
Can I make these muffins dairy-free?
Yes, you can replace the butter with additional olive oil or use a plant-based butter alternative.
Can I make this recipe into a loaf instead of muffins?
Yes, pour the batter into a greased 9×5-inch loaf pan and bake at 350°F for approximately 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Why are my muffins dense?
Overmixing the batter can develop too much gluten, resulting in dense muffins. Mix just until the flour disappears.
Can I reduce the sugar?
You can reduce the sugar slightly, but keep in mind that sugar contributes to both sweetness and moisture.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few dry crumbs, they are ready.
Can I add nuts or chocolate chips?
Yes, fold in about ½ cup of your preferred mix-ins before baking.
Do I need muffin liners?
No, but you must thoroughly grease the muffin tin to prevent sticking.
Can I double the recipe?
Yes, you can double all the ingredients to make 24 muffins. Bake in batches if necessary.
Conclusion
Pumpkin banana muffins are a simple yet flavorful treat that combines the natural sweetness of ripe bananas with the comforting warmth of pumpkin and spices. They are easy to prepare, perfect for meal prep, and versatile enough to customize with your favorite mix-ins. Whether enjoyed fresh from the oven or reheated from the freezer, these muffins are sure to become a seasonal favorite in your kitchen.
