These Pumpkin Banana Muffins have the classic flavors of pumpkin muffins and banana muffins combined, which make them extra yummy. It’s a perfect recipe for cozy fall baking, and the muffins store well, too!
I love almost every variety of pumpkin muffins I have tried, and this one is especially yummy. This recipe checks all the boxes: It’s easy to stir together, makes good use of basic pantry staples, and has the flavors we love from both banana bread muffins and easy pumpkin muffins.
This is also a nice option if you need an idea for what to do with leftover pumpkin and some ripe bananas. My version of the recipe has whole grain flour, a little less added sugar (about half as much as in similar recipes), and all that cozy pumpkin spice you expect.
(You may also like Easy Pumpkin Cake, canned pumpkin recipes, Healthy Pumpkin Cookies, and Pumpkin Baby Food to use more pumpkin!)
Table of Contents
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Ingredients You Need
Below is a look at the ingredients you need to make this easy Pumpkin Banana Muffin recipe so you know what to have on hand or pick up from the store.
- Pumpkin puree: You can use canned pumpkin puree or Homemade Pumpkin Puree. Both work in this muffin recipe. (I don’t recommend pumpkin pie filling here since it is usually very sweet, though it should work in a pinch if needed.)
- Banana: Plan to use very ripe bananas with brown spots for the best natural sweetness. The mashed banana works with the pumpkin to make the muffins super tender.
- Butter: I use unsalted butter in my baking. If you have only salted butter, you can omit the small amount of added salt.
- Eggs: I use large eggs in my baking and they work here to help the finished muffins hold together nicely and have that moisture level you expect.
- Vanilla extract: You can use natural or imitation vanilla extract in this recipe. It adds a nice undertone of flavor.
- Whole wheat flour: I like using whole wheat flour here since there is a ton of moisture from the bananas and the pumpkin puree. The whole wheat flour absorbs it nicely and bakes through beautifully.
- Sugar: This bread has half the amount of added sugar as in other comparable recipes. The amount I use here is the amount we prefer. I find that sugar results in a better texture than honey or maple syrup, but you can use ⅓ cup of either of those if you prefer.
- Baking soda: Fresh, active baking soda is key here, as it ensures the muffins bake through in the middle and rise nicely.
- Cinnamon and pumpkin pie spice: Adding these spices lends extra cozy flavor to the finished muffins.
Step-by-Step Instructions
Below is an overview of the process of making these Pumpkin Banana Muffins so you know what to expect. Scroll down to the end of the post for the full recipe, including the amounts and the timing.
Step 1. Add the wet ingredients to a large bowl and stir.
Step 2. Gently stir in the dry ingredients.
Step 3. Add batter to a prepared muffin tin or muffin pan.
Step 4. Bake in the oven until a toothpick or cake tester inserted into the center comes out cleanly.
Frequently Asked Questions
You can use applesauce instead of banana in this recipe or do all pumpkin puree.
Yes, use the same temperature and bake for about 12 minutes.
You can serve these with a little butter, almond butter, cream cheese, or apple butter.
How to Store
Store any leftover Pumpkin Banana Muffins, once fully cooled, in an airtight container at room temperature for 3 days or in the fridge for 5 days. Or you can freeze the muffins in a zip-top storage bag with as much air removed as possible for up to 6 months. Thaw in the fridge or at room temperature.
You can serve these muffins chilled or warmed, according to your family’s preference.
Best Tips for Success
- Add ½ cup chocolate chips to the batter if desired.
- Use homemade pumpkin puree or canned puree.
- Spread on a thin smear of nut butter, butter, or cream cheese when serving the muffins if desired.
- Use very ripe bananas for the best natural sweetness.
- I prefer to bake in a nonstick muffin pan greased with nonstick spray as opposed to muffin liners.
- You can add some chopped pecans, chocolate chips, or chopped walnuts to these banana pumpkin muffins if desired.
- Use gluten-free all purpose flour in this recipe to make the muffins gluten-free.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Pumpkin Banana Muffins
Ingredients
- 1 cup pumpkin puree
- 1 cup mashed very ripe banana (from about 2 large bananas)
- ½ cup unsalted butter (melted and slightly cooled; 1 stick)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- ½ cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F and grease a nonstick muffin pan with nonstick spray. (I use classic Pam.)
- Add the pumpkin, mashed banana, butter, eggs, and vanilla to a large bowl. Stir to combine.
- Stir in the flour, sugar, baking soda, cinnamon, pumpkin pie spice, and salt.
- Pour batter into the prepared muffin pan, using about ¼ cup batter in each standard muffin cup. Bake for 14-18 minutes, or until a cake tester inserted into the center comes out cleanly. (For mini muffins, use a 24-cup mini muffin pan and bake for about 12 minutes.)
- Cool in the pan for 5 minutes, then remove from pan (carefully) and let cool on a wire rack completely.
- Serve warm or at room temperature.
Equipment
Notes
- Store any leftovers, once fully cooled, in an airtight container at room temperature for 3 days, in the fridge for 5 days, or freeze in a zip-top storage bag with as much air removed as possible for up to 6months. Thaw in the fridge or at room temperature.
- Serve chilled or slightly warmed.
- Add ½ cup chocolate chips, chopped walnuts, or chopped pecans to the batter if desired.
- Use homemade pumpkin puree or canned puree.
- Spread on a thin smear of nut butter or cream cheese when serving if desired.
Perfect everyday muffins! I was worried the flavor wouldn’t be everything you wanted in a banana muffin or a pumpkin muffin, but something wonderful happens with the combo! And they are moist and fluffy despite being 100% whole wheat flour. I make a lot of muffins to have for breakfasts and snacks, and these are a winner!
These were perfect!
My toddler loved them, and us adults too. I like that theres less sugar than some recipes. I followed the recipe except for adding raisins and a tablespoon of cream cheese with the melted butter. I’d never done that before, but it turned out great!
thanks for your toddler friendly recipes; I’m a new fan.
My children a way past toddlerhood, but this was a great muffin to make when I had a portion of a can of pumpkin and only 2 dead bananas. I used all purpose flour as that is what I had. I sprinkled the top with cinnamon/sugar and a few pumpkin seeds. They were a great weekday treat. I froze half to take to work, and they held up well. I will make again.
Just made these and they’re amazing! I use AP flour since I didn’t have whole wheat and still turned out great!
Can I omit the sugar in this recipe?
My toddler and I made these together and they’re delicious. We found that these made about 40 mini muffins. We used only 1/4 of sugar since these are primarily for her and they are still super tasty. My toddler didn’t want to stop eating them. These will be firmly in our rotation for the foreseeable future.
Great recipe. Easy to follow. Enjoyed by kids and adults.
Great recipe. Moist and flavorful.
Not just for toddlers!
Delicious! I made them exactly as written and I don’t usually care for whole wheat flour but it worked very well in these muffins.
I used all purpose flour because my husband doesn’t like the taste of whole wheat. And I didn’t have enough banana to make one cup, so I added a couple scoops of whole milk Greek yogurt to make it one full cup. This batter made 32 mini muffins, and they are sooo good! The whole family likes them. I want to make the recipe again with the whole wheat flour after I get more bananas. And those will all be for me : D
I was searching for banana pumpkin muffins and serendipitously found this recipe the moment it was posted! I subbed white flour, added in 1/2 c greek yogurt for a little extra protein and 1/4 c extra flour to balance the added wet ingredient. They turned out wonderfully! Will definitely make again.
I’m so glad!