If you love muffins, you should try these Banana and Pumpkin Muffins. The sweet ripe bananas combined with warm pumpkin spices make a comforting, flavorful muffin. They use simple pantry staples and come together quickly—perfect for busy mornings or an easy snack.
These muffins capture everything I love about fall baking. Pumpkin pie spice pairs beautifully with mashed banana, and the recipe works for regular or mini muffins. I recommend using paper liners for easy cleanup. The batter is straightforward to prepare, and optional additions like semi-sweet chocolate chips or a sprinkle of cinnamon sugar on top make them extra special. They also freeze well, so making a double batch is a smart idea.
Recipe Ingredients:
You’ll need the following ingredients to make these easy Pumpkin Banana Muffins:
- All-purpose flour
- Baking soda
- Salt
- Pumpkin pie spice
- Ripe bananas
- Canned pumpkin puree (use pure pumpkin puree)
- Avocado oil or vegetable oil
- Large eggs
- Brown sugar
- Vanilla extract
Ingredient Notes:
- Bananas: Use overripe bananas for the best flavor and natural sweetness.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for the right texture and flavor.
- Avocado Oil: A neutral, healthier oil that keeps muffins moist. Substitute canola, vegetable oil, or melted butter if you prefer.
How to make Banana and Pumpkin Muffins Step-by-Step:
STEP 1: Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease with non-stick spray.
STEP 2: In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
STEP 3: In another bowl, mash the bananas and then stir in the pumpkin puree, avocado oil, brown sugar, and vanilla until combined. Add the eggs and mix until incorporated.
STEP 4: Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the muffins tender.
STEP 5: Scoop the batter evenly into the prepared muffin cups, filling each about two-thirds full.
STEP 6: Bake for 20–25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
STEP 7: Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Pro Tip:
Fold in chopped walnuts or pecans for a crunchy texture, or add dark chocolate chips for a richer treat. These mix-ins work well but avoid adding too many so the muffins still rise properly.
Storage and Reheating:
Storage: Store cooled muffins in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.
Freezing: To freeze, arrange muffins in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag or container for up to 3 months. Wrap individual muffins in plastic wrap for extra protection. Thaw at room temperature or warm briefly in the microwave before serving.
Additions and Substitutions:
Additions:
- Chopped walnuts or pecans for crunch.
- Chocolate chips for extra sweetness.
- Extra spices like ground cinnamon or nutmeg for added warmth.
Substitutions:
- Use melted coconut oil or vegetable oil in place of avocado oil.
- Swap brown sugar for coconut sugar or a mix of white and brown sugar.
- Try whole wheat, oat, or a gluten-free flour blend for dietary needs (adjust liquid slightly if needed).
FAQs about this Pumpkin Muffins Recipe:
Can I use fresh pumpkin instead of canned?
Yes. Homemade pumpkin puree works fine—just be sure it’s well-drained and has a similar consistency to canned puree.
Can I make gluten-free pumpkin muffins?
Yes. Replace the all-purpose flour with a 1:1 gluten-free flour blend and follow the recipe as written.
Can I add mix-ins to the batter?
Absolutely. Chocolate chips, dried fruit, or nuts are all great options—fold them in gently so the batter doesn’t overmix.
How can I prevent dry muffins?
Don’t overmix the batter and use ripe bananas for extra moisture. Follow the recommended baking time and store muffins properly to retain freshness.
What to Serve with These Muffins:
These muffins pair well with cream cheese, butter, eggs, bacon, milk, or coffee. They make a great snack or part of a simple breakfast and tend to disappear fast at my house.
Banana and Pumpkin Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 2 ripe bananas, mashed
- 1/2 cup canned pumpkin puree
- 1/2 cup avocado oil
- 2 large eggs, room temperature
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with liners or grease the cups.
- Mash the ripe bananas in a bowl until mostly smooth.
- Stir in the pumpkin puree, avocado oil, brown sugar, and vanilla. Mix until combined, then add the eggs and stir to incorporate.
- Whisk the flour, baking soda, salt, and pumpkin pie spice in a separate bowl.
- Fold the dry ingredients into the wet mixture until just combined—do not overmix.
- Divide the batter among the muffin cups, filling each about two-thirds full.
- Bake 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition (per muffin)
Calories: 195 | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Sugar: 14g
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