These Banana Pumpkin Muffins are simple to make, packed with flavor, and perfect for cozying up with on a crisp autumn morning. Banana and pumpkin might not be the most common duo, but they complement each other perfectly. Bananas add natural sweetness and moisture while pumpkin brings a creamy, earthy richness with just a hint of sweetness.
These muffins are the perfect fall treat! If you love these and are looking for other amazing muffin recipes, you may also enjoy my Sourdough Pumpkin Muffins or my Sourdough Banana Muffins.
If Sourdough or Muffins don't interest you, you may also instead enjoy my No Bake Pumpkin Cheesecake Bars or my Pumpkin Biscoff Cookies
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Why You'll Love This Recipe
These banana pumpkin muffins are easy to love but here are a few highlights of why you'll love them!
- Moist and Flavorful: The mashed banana and pumpkin puree gives these muffins a nice, tender texture that will have you wanting more!
- Healthy-ish: These muffins get a lot of sweetness from the banana and pumpkin rather than added sugars. Bananas and pumpkin also have a lot of great nutrients!
- Kid-Friendly: These are perfect for lunchboxes, after-school snacks, or a treat on the go!
- Simple: Just one bowl is needed for the batter and it comes together so quickly and easily!
Ingredients
Bananas: I didn't weigh my bananas but two mediums-sized bananas would be perfect. Make sure you give them enough time to get nice and ripe!
Pumpkin Puree: Use 100% pumpkin puree. Pumpkin pie filling is usually found nearby at the grocery store so make sure you grab the right stuff! If you grab pumpkin pie filling, it already has sugars and spices added and will throw off your final product.
Sugars: I used equal parts of light brown sugar and granulated sugar which gave the optimal amount of sweetness and a great texture.
Butter: I used unsalted butter. You can use salted butter if you prefer and then omit the salt later in the recipe.
Eggs: I used two large eggs. Make sure you let them come to room temperature so they mix easily with your other ingredients.
Vanilla Extract: I used pure vanilla extract but you can also substitute imitation vanilla, vanilla bean paste, or scrape out the beans from a vanilla pod.
Flour: I used unbleached all-purpose flour but bleached all-purpose flour works fine as well.
Leaveners: I used both baking powder and baking soda in this recipe. I found that adding both to muffins results in the best texture.
Spices: This recipe calls for pumpkin pie spice as well as cinnamon to give the muffins that warm, fall taste.
How to Make Banana Pumpkin Muffins
- Step 1: Preheat oven to 375℉. Line and grease a muffin tin.
- Step 2: In a large bowl, add two peeled bananas and mash them until mostly smooth (a few lumps are fine).
- Step 3: Add the pumpkin and both sugars. Whisk until well combined.
- Step 4: Add the melted butter, eggs, and vanilla extract. Whisk until smooth.
- Step 5: Add the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Continue whisking until just combined. Do not overmix your batter!
- Step 6: Fill the muffin cups about ¾ full of batter. Set them aside while you make the crumble topping.
- Step 7: To make the crumble, blend the flour, butter, maple syrup, and brown sugar together with the back of a fork or a pastry cutter until well combined and formed into crumbles.
- Step 8: Sprinkle the crumble evenly over the top of the muffins. Bake in the oven for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
Equipment
Here's the equipment I recommend to make these pumpkin banana muffins!
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These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
If you would like to freeze them, you can wrap each muffin individually and store in the freezer for up to 3 months. When you are ready to eat them, thaw at room temperature or warm in the microwave.
Tips for Making the Perfect Muffins
Use Ripe Bananas! To get the most amount of banana flavor and sweetness, use very ripe bananas. The riper the bananas, the moist your muffins will be as well!
Use The Right Pumpkin! Make sure you use 100% pumpkin puree. If you use pumpkin pie filling it will have added sugars and spices resulting in a muffin that is overly sweet.
Measure Your Flour Correctly! Make sure to spoon and level your flour into your measuring cups. It's important to never pack flour into your cups otherwise you will end up with too much and a dense, dry muffin.
Don't Overmix your Batter! Overmixing muffin batter will make your final muffins tough. Make sure you mix until just combined and not more.
Frequently Asked Questions
There are truly so many different options for adding mix-ins to these muffins. You could go the classic route and add chocolate chips or you could add chopped nuts such as walnuts or pecans. Another option is to add my cinnamon baking chips. However, if you choose to add these, I suggest you omit the spices that the recipe calls for.
There are several gluten free 1:1 flour blends available that you can substitute for the flour in these muffins.
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📖 Recipe
Banana Pumpkin Muffins
Equipment
Ingredients
For The Muffins
- 2 medium bananas ripe
- 1 c pumpkin puree
- ½ c brown sugar
- ½ c granulated sugar
- ½ c unsalted butter melted
- 2 eggs room temperature
- 2 teaspoon vanilla extract
- 2 c all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon salt
For the Maple Crumble Topping (optional)
- ½ c all-purpose flour
- 2 tablespoon unsalted butter room temperature
- 2 tablespoon maple syrup
- 2 tablespoon brown sugar
Instructions
- Preheat oven to 375℉. Line and grease a muffin tin.
- In a large bowl, add two peeled bananas and mash them until mostly smooth (a few lumps are fine).2 medium bananas
- Add the pumpkin and both sugars. Whisk until well combined.1 c pumpkin puree, ½ c brown sugar, ½ c granulated sugar
- Add the melted butter, eggs, and vanilla extract. Whisk until smooth.½ c unsalted butter, 2 eggs, 2 teaspoon vanilla extract
- Add the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Continue whisking until just combined. Do not overmix your batter!2 c all-purpose flour, 1 teaspoon baking soda, 2 teaspoon baking powder, 2 teaspoon pumpkin pie spice, 1 teaspoon cinnamon, ¼ teaspoon salt
- Fill the muffin cups about ¾ full of batter. Set them aside while you make the crumble topping.
- To make the crumble, blend the flour, butter, maple syrup, and brown sugar together with the back of a fork or a pastry cutter until well combined and formed into crumbles.½ c all-purpose flour, 2 tablespoon unsalted butter, 2 tablespoon maple syrup, 2 tablespoon brown sugar
- Sprinkle the crumble evenly over the top of the muffins. Bake in the oven for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
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