Pumpkin and banana are baked into these muffins, making them moist and delicious. Step by step photos teach you how to bake the fall muffins!
Some of my favorite recipes are a mash up of two recipes- like my cinnamon roll cheesecake or brookies. These pumpkin banana muffins are incredibly easy to make and you're guaranteed to gobble them up. 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!
Let's get to the recipe
Ingredients
For this easy muffin recipe you'll need:
- Mashed Ripe Bananas. The banana provide moisture and sweetness. The browner, spottier, riper they are the sweeter they will be.
- Neutral Oil. I like to use oil over butter since oil provides more moisture. I prefer Avocado Oil or Vegetable Oil
- Sugar. I like to use a combination of granulated white sugar and light brown sugar for the best taste.
- Vanilla Extract. This extract provides some warmth to the flavor profile.
- Large Eggs. The eggs should be at room temperature to ensure they evenly incorporate into the rest of the ingredients.
- Pumpkin Puree. Make sure you don't accidentally buy pumpkin pie filling.
- All-Purpose Flour. Make sure to not overmix the flour into the batter as it can create a tougher muffin.
- Baking Soda. This chemical leavening agent is activated by the brown sugar.
- Baking Powder. Since this recipe has a low amount of acid to activate the baking soda it also calls for baking powder which has already been activated.
- Salt. Don't skip this little ingredient that helps balance out the flavors of everything.
- Pumpkin Pie Spice. Full of flavor this seasoning gives the classic fall flavor. I have a recipe for homemade pumpkin pie spice. Pumpkin spice is a combination of ground cinnamon, nutmeg, ginger, cloves and all spice.
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.
Instructions
Preheat oven to 415F/213C and grease a muffin tin or add muffin liners.
In a large mixing bowl mash the banana then add the oil, sugars, vanilla extract, eggs, and pumpkin puree. Stir 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 cooling 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!
FAQ and Tips for Success
You can easily ripen your bananas by placing them unpeeled on a baking try and bake them for 15-20 minutes at 350F/180C.
Chocolate chips or chopped pecans would be great, I would add ½ cup to 1 cup of mix ins.
This allows the chemical leavening agents to do their magic and help the muffins rise high while baking.
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.
These muffins store well in an airtight container at room temperature for a day or two. If you live in a very warm environment I would store them in the fridge due to the high moisture from both the pumpkin and banana.
- 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!
More pumpkin recipes
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.
PrintRecipe Card
Pumpkin Banana Muffins
Pumpkin and banana are baked into these muffins, making them moist and delicious. Step by step photos teach you how to bake the fall muffins!
- 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!
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: banan pumpkin muffins, pumpkin and banana muffins,
You may also like
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