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Pumpkin Banana Muffins

Pumpkin Banana Muffins are the perfect way to start your day! They are delicious, quick, and include everything you love about fall!

 

Main image for Pumpkin Banana Muffins

 

Sometimes I get sick of the regular breakfast fare. And when I do? New recipe for the website!

These muffins are the perfect blend of sweet bananas and rich pumpkin.

And with the pumpkin pie spice? Just like pumpkin pie! 

I mean… they’re muffins… totally not a dessert…Okay you can decide on that. 

But I’ll tell you this! Pumpkin muffins with banana are packed with flavor and perfect for a cozy morning!

Who doesn’t love the classic banana bread and pumpkin bread? This recipe is the best of both worlds!

With simple ingredients and easy steps, these muffins are a breeze to whip up! Even on busy mornings!

The combination of bananas and pumpkin also means each muffin is incredibly moist!

And the warm spices and pumpkin flavor make these perfect for autumn mornings. 

Or as a tasty snack during pumpkin season!

Fancy some chocolate chips or nuts? This banana pumpkin muffin recipe is super easy to customize! Add your favorite extras!

 

Sugar butter creamed in a mixing bowl with eggs added

 

What Ingredients Are in Pumpkin Banana Muffins?

My favorite time of year! All things cinnamon sugar, pumpkin, and banana! Hallelujah!

Here’s what you’ll need to make these banana pumpkin muffins:

  • White sugar: You can substitute with coconut sugar if you want a healthier option.
  • Butter: Melted coconut oil or avocado oil can be used as a substitute if you want.
  • Eggs: Bind the ingredients together and help the muffins rise.
  • Canned pumpkin: Provides moisture and pumpkin flavor.
  • Ripe bananas: Makes the muffins so soft!
  • Baking soda & baking powder: These leavening agents make the muffins fluffy.
  • Salt: Just a pinch to balance the sweetness.
  • Pumpkin Pie Spice: Love all those warm spices!
  • All-purpose flour: The main dry ingredient that structures the muffins.

Pro Tips:

  • I’ve never tried using honey or maple syrup as a sweetener in these muffins. It would change the liquid content though.
  • Brown sugar could be used but I prefer the white.

 

Mashed bananas and pumpkin added to mixing bowl.

 

How to Make Pumpkin Banana Muffins?

Pumpkin spice and everything nice! Here’s how to make these easy pumpkin banana muffins:

  1. Prep your materials: Preheat your oven and line your muffin tins with paper liners.
  2. Cream wet ingredients. First butter and sugar, then add eggs, pumpkin, and mashed bananas.
  3. Combine the dry ingredients in a separate bowl.
  4. Add the dry ingredients to the wet mix, stirring just enough to combine.
  5. Scoop the batter into the muffin cups and bake until a toothpick comes out clean.

Pro Tip: 

  • Line your muffin tins with paper liners for an easier cleanup!
  • Be sure not to overmix the batter. Mix until just combined.

 

Baking soda, baking powder, salt and pumpkin pie spice added to muffin mixture

 

Are Pumpkin Banana Muffins Healthy?

Traditional fluffy muffins can be a bit of a calorie bomb. Though I’m not saying that’s always a bad thing!

But these pumpkin banana muffins have a good balance with some healthier twists. 

Using ingredients like overripe bananas for natural sweetness means you need less sugar.

They’re also loaded with all the goodness of pumpkin. And that’s full of fiber and vitamins!

So I feel pretty good about feeding these to my family and eating them myself.

Additional Pumpkin Recipes…

 

Flour added to muffin mix

 

How Long Do Pumpkin Banana Muffins Last?

This pumpkin banana muffins recipe can stay fresh and moist for about 3 days at room temperature. 

Just make sure you store them in an airtight container to keep them from drying out.

I also recommend letting them cool before putting them away.

That way they won’t sweat in the container and get too wet. Perfectly moist muffins. Not sopping.

 

Muffins in the muffin pan, baked

 

Can You Freeze Pumpkin Banana Muffins?

Absolutely, these tasty muffins freeze super well! 

If you like to plan ahead or just like having ready-to-eat treats on hand? 

These muffins are perfect for you! 

Simply let them cool completely after baking. 

Then wrap them individually in plastic wrap and place them in a freezer bag. 

They can be frozen for up to three months. 

When you’re ready to enjoy one, just thaw it at room temperature.

Or you can pop it in the microwave for a quick warm-up.

 

zoomed out image of pumpkin banana muffins  in muffin tin.

 

Can I Add Anything to Pumpkin Banana Muffins?

Yes, you can absolutely customize your pumpkin banana muffins! 

Extra flavor and texture can be so fun!

Try stirring in some chocolate chips, peanut butter chips, or butterscotch chips into the muffin batter. 

They all go well with both the banana and the pumpkin.

Even a handful of walnuts or pecans would have such a lovely crunch. 

This is a great way to take already delicious muffins to the next level!

 

Baked Pumpkin Banana Muffins laid out on a counter.

 

Are Pumpkin Banana Muffins Vegan?

As the recipe is written, these pumpkin banana muffins are not vegan.

Eggs and butter mean not vegan. 

You can usually adapt to fit a vegan diet though. 

Substitute the butter with a plant-based butter or oil like coconut oil.

And replace the eggs with a vegan alternative like flax eggs.

Flax eggs are 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg. 

Those are both pretty simple swaps.

However, I should say, I’ve tried flax eggs before.

And I can never seem to get the consistency I want for baked goods.

Maybe if I try it in a mini muffin tin so it has less rising to do? Hmm…

If you have a trick or try it and it works, please let me know!

 

single muffin on counter and ready to eat.

 

What to Serve with Pumpkin Banana Muffins?

These warm muffins are great cause they can be served in various ways. 

For a hearty breakfast, pair them with a dollop of Greek yogurt or a smear of cream cheese for added protein. 

They also go wonderfully with a cup of Crock Pot Apple Cider as an afternoon snack. 

Or serve them in your brunch spread.

A little fresh fruit, scrambled eggs, or a savory quiche to balance the sweetness. Yum!

Here are some great breakfast options you should try:

Pro Tip: If you’re serving these at a gathering, slice the muffins in half and warm them slightly in the oven before serving.

 

single muffin on counter with wrapper in background and muffin is cut in half

 

These pumpkin banana muffins are a great treat to spice up your daily routine! 

So if you have some overripe bananas and a can of pumpkin purée, try this great recipe!

It may be your new go-to option for a quick, satisfying bake! Enjoy!

 

Yield: 2 Dozen Muffins

Pumpkin Banana Muffins

Baked muffins fresh out of the oven - still in muffin tin

Enjoy the sweet and spicy flavors of these easy-to-make Pumpkin Banana Muffins! A perfect match for your fall flavor cravings!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Instructions

  1. Preheat oven to 350*F
  2. Line 2 muffin tins with paper liners
  3. In a large mixing bowl combine sugar and butter and beat for 2 minutes.
  4. Add eggs, one at a time, mixing well after each addition.
  5. Add pumpkin and bananas, mix well. Mixture may look a little curdled, that’s ok!
  6. Add baking soda, baking powder, salt and pumpkin pie spice. Mix well.
  7. Add flour one cup at a time, mixing well after each addition.
  8. Once all flour is added you can add in nuts if desired.
  9. Using a 3 Tablespoon cookie scoop, scoop batter into prepared muffin liners.
  10. Bake for 18-20 minutes, or until a toothpick comes out clean from the center of a muffin.
  11. Let muffins cool in the pan for 5 minutes then transfer to a cooling rack and repeat with remaining batter.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 206Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 39mgSodium: 259mgCarbohydrates: 28gFiber: 1gSugar: 14gProtein: 3g

 

 

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