These pumpkin banana muffins blend ripe banana and pumpkin puree into a tender, flavor-packed morning treat. With oil replacing butter and brown sugar adding depth, they bake up moist, slightly domed and spiced for fall. Just one bowl, a quick mix, and you'll have 12 muffins ready to fill your kitchen with cozy vibes.
Some of my favorite recipes are a mash up of two recipes- like my cinnamon roll cheesecake or brookies. When I was developing this recipe I wanted to make these pumpkin banana muffins incredibly easy to make. Both the banana and pumpkin provide so much moisture to the muffin batter and pumpkin pie spice gives the muffins their classic fall flavor.
This muffin recipe is super easy to make, all in one bowl, so your kids would be great helpers! My nieces love to bake muffins with me.
Featured Review
"Such a hit! Made this for my family and everyone loved it, including my 3 year old daughter. Pumpkin and banana was the perfect combo! And this was so easy to make!!"
Kat
The Simple Ingredient Line-Up You'll Love
- Ripe Bananas + Pumpkin Puree: Using very ripe bananas ensures built-in sweetness and moisture, while pumpkin adds fall flair and keeps the texture soft.
- Oil + Granulated + Light Brown Sugar: Oil gives a moist crumb, and brown sugar adds caramel depth; I found when testing this recipe this combo kept muffins soft for days.
- Flour + Baking Soda + Baking Powder + Salt + Pumpkin Pie Spice: The mix of leaveners supports a good rise; pumpkin-pie spice gives the classic warm flavour.
- Vanilla & Eggs: Vanilla rounds flavour, and eggs bind the batter while contributing structure that still stays tender.
You could add a ½ cup - 1 cup of chocolate chips to the batter if you want, I would toss the chips in a tablespoon of flour to help prevent them from sinking.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Batter, Bake, Cool & Enjoy
Tips for Success
Why does the muffin batter need to rest? This allows the chemical leavening agents to do their magic and help the muffins rise high while baking.
- Line your muffin pan with muffin liners/ cupcake liners, if you are out of liners make sure to spray each muffin cavity with non stick cooking spray.
- If you want extra tall muffins you can bake them in every other muffin cavity in the tin, so you will need to bake two batches in the same pan or use two pans. The increased air flow helps the muffins bake even taller.
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Pumpkin Banana Muffins - One-Bowl Wonder
These pumpkin banana muffins blend ripe banana and pumpkin puree into a tender, flavor-packed morning treat. With oil replacing butter and brown sugar adding depth, they bake up moist, slightly domed and spiced for fall. Just one bowl, a quick mix, and you'll have 12 muffins ready to fill your kitchen with cozy vibes.
- Total Time: 35 Minutes
- Yield: 12 Muffins 1x
Ingredients
- 6oz (¾ Cup) Mashed Ripe Bananas
- 4oz (½ Cup) Neutral Oil, I prefer Avocado Oil or Vegetable Oil
- 50 grams (¼ Cup) Brown Sugar
- 100 grams (½ Cup) Granulated Sugar
- 2 Teaspoons Vanilla Extract
- 2 Large Eggs, at room temp.
- 8oz (1 Cup) Pumpkin Puree
- 250 grams (2 Cups) All-Purpose Flour
- ½ Teaspoon Baking Soda
- 1 ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 2 Teaspoon Pumpkin Pie Spice
Instructions
- Preheat oven to 415F/213C and grease a muffin tin or add muffin liners.
- In a large bowl mash the banana then add the oil, sugars, vanilla extract, eggs, and pumpkin puree. Mix until fully combined.
- Place a sieve over the wet ingredient and sift in the dry ingredients; flour, baking powder, baking soda, salt and pumpkin pie spice. Then use a spatula to gently fold to combine. Do not over mix, overmixing creates a tougher muffin. Let the batter rest for ten minutes.
- Fill the muffin liners to the top. Bake for 5 minutes then reduce oven temperature to 350F/180C and bake for an additional 12-15 minutes, or until the muffins bounce back when you touch the top or a toothpick inserted comes out with no wet crumbs. Let cool on a wire rack for 5 minutes, best enjoyed the day made but leftovers keep for a few days at room temperature in an airtight container. Freeze for up to three months and then microwave for 30 seconds when you want one!
Notes
- To freeze the muffins let them cool completely after baking then wrap in plastic wrap, tightly, twice then place them in a freezer safe container or bag. This helps prevent freezer burn. To thaw the muffins place them on the counter at room temperature for a couple of hours.
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Kat says
Such a hit! Made this for my family and everyone loved it, including my 3 year old daughter. Pumpkin and banana was the perfect combo! And this was so easy to make!!
Elizabeth Waterson says
Thanks Kat for the 5-star review! So glad you enjoyed the muffins! Take care. XX Liz
Beth Reel says
Just what I was looking for! You really don't taste the bananas and the pumpkin is on the mild side. They rose great too. I think the next patch I will try a touch more pumpkin spice and a streusel topping.