Pumpkin Banana Muffins

5 from 12 votes

These Pumpkin Banana Muffins have the classic flavors of pumpkin muffins and banana muffins combined, which make them extra yummy. This recipe is perfect for cozy fall baking, and the muffins store well, too!

Prep Time10

Cook Time14

Total Time24

Course: Breakfast

Cuisine: American

Servings:

Calories: 204kcal

Author: Amy Palanjian

Equipment

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

US Customary - Metric

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.

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 1/2 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.

Nutrition