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These Pumpkin Banana Muffins are tender, moist, and full of cozy fall flavors of pumpkin spice mix and warming cinnamon. No stand mixer needed for this easy, dairy-free batter that comes together quickly by hand.
These muffins are the ultimate mashup between two fall classics – banana bread and pumpkin muffins. While the mashed banana adds sweetness and keeps the muffins super soft, the pumpkin puree gives them a golden color and moist texture. Baked up into hearty muffins, they’re the perfect grab-and-go snack or after-school treat.
For more cozy pumpkin recipes, try my Pumpkin Banana Bread or my Chocolate Chip Pumpkin Cookies.
Recipe Overview
Before You Get Started
- While you can buy pumpkin pie spice mix from the store, you can also make a DIY blend at home by combining 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves or allspice.
- Be careful not to overmix the muffin batter, as overmixing can make the muffins tough. You only need to gently fold together until no floury patches remain.
- For a fiber boost, you can replace the all-purpose flour with whole wheat pastry flour.
- Add the batter to the muffin pan until each cup is almost full to get a nice domed top on each muffin.
- Don’t accidentally use canned pumpkin pie mix, which already contains sugar and spices along with the pumpkin. You want plain canned pumpkin puree for this recipe to work properly.
- Muffins can easily become dry if they are overbaked. To test for doneness, poke a toothpick into one of the muffins in the middle of the pan; it should come out clean or with just a few moist crumbs attached.
Common Questions
Yes, they freeze well. Let them cool completely before transferring to an airtight container or food storage bag. Freeze for up to 3 months.
You will likely have some canned pumpkin puree left after making this recipe. You can transfer the remaining puree to an airtight container and store in the fridge for up to 3 days, or freeze it for up to 3 months. Leftover puree can be used to make recipes like my Pumpkin Protein Smoothie or Pumpkin Pie Oatmeal.
You can store the cooled muffins in an airtight container at room temperature for 3-5 days. To keep them moister for longer, store in the fridge for up to 5 days.
You can use equal amounts of mashed sweet potatoes. They also work so well. If you fancy sweet potatoes, then you can also try my sweet potato muffins.
Ingredients Needed
Below are the ingredients you’ll need to make these Pumpkin Banana Muffins. Full quantities can be found in the recipe card further down in the post.
- Mashed bananas: Choose spotted ripe bananas
- Pumpkin puree: It’s best to use canned pumpkin puree. Make sure you choose a brand that contains 100% pumpkin.
- Eggs: Use as a binder and can be swapped with 2 tablespoons of ground flax seeds.
- Avocado oil or coconut oil: If using coconut oil, melt it before mixing into the batter.
- Light brown sugar: I like brown sugar, but cane or coconut sugar will work just fine.
- All-purpose flour: You could also use whole wheat or white pastry flour instead. Don’t use bread flour as it will make the muffins gummy.
- Baking powder and baking soda
- Salt
- Pumpkin pie spice mix: You can buy this pre-mixed from the grocery store for an easy way to get that pumpkin pie flavor into these muffins.
- Ground cinnamon: If you don’t have any, increase the amount of pumpkin pie spice mix to 2 1/2 teaspoons.
How to Make Pumpkin Banana Muffins
First, preheat the oven to 350°F and grease or line 12-cup muffin pan with paper liners.
1️⃣ Combine the wet ingredients
Stir together the mashed bananas, pumpkin puree, light brown sugar, avocado oil, eggs, and vanilla extract until smooth.
✏️ Using a whisk here helps to combine everything evenly.
2️⃣ Combine the dry ingredients
In a separate bowl, mix the flour, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon until thoroughly mixed.
✏️ If your flour is particularly lumpy, you can instead use a metal seive to sift the dry ingredients together into a bowl.
3️⃣ Fold wet and dry together
Add the dry ingredients to the bowl of wet ingredients and fold together with a spatula until combined.
✏️ You only need to fold this mix together until no floury patches remain. Don’t overmix the batter or your muffins might turn out rubbery.
4️⃣ Transfer to muffin pan and bake
Transfer the batter to the prepared muffin pan and bake for 22-25 minutes until a toothpick inserted into one of the muffins in the middle of the pan comes out clean.
✏️ I like to use a cookie scoop to transfer the batter to the pan as I find it less messy than using a spoon.
5️⃣ Allow to cool then enjoy
Transfer the muffins to a wire rack to cool for 5 minutes before enjoying.
✏️ Letting the muffins cool for a few minutes lets them firm up a bit so they don’t crumble when you eat them.
Variations & Substitutions
→ Pumpkin banana bread: Grease an 8.5 x 4.5-inch loaf pan and line with baking paper. Pour the prepared batter into the pan and bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
→ Add more fiber: Use an equal volume of whole wheat pastry flour in place of the all-purpose flour.
→ Add chocolate chips: Fold 3/4 cup dark chocolate chips into the batter along with the dry ingredients.
Pumpkin Banana Muffins
Ingredients
- 2 large ripe bananas, about 1 cup mashed
- 1 cup pumpkin puree
- 1 cup light brown sugar, or coconut sugar
- 2 large eggs
- ½ cup avocado oil, or coconut oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, wheat or oat flour works, or GF
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground pumpkin spice mix
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F and grease or line a 12-cup muffin tin pan with cupcake liners.
- In a large bowl, add the 2 large ripe bananas (mashed), 2 large eggs, 1 cup pumpkin puree, ½ cup avocado oil, 2 teaspoons vanilla extract, and 1 cup light brown sugar. Using a whisk, whisk together until well combined. Set this wet mixture aside.
- In another bowl, add the 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoons ground pumpkin spice mix, and 1 teaspoon ground cinnamon. Mix to combine.
- Add the dry flour mixture over the wet ingredients. Using a spatula, mix well to combine.
- Divide the batter into the muffin pan and bake for 22-25 minutes or until a toothpick comes out clean.
- Allow it to cool for 5 minutes before serving.
Notes
Tips:
- While you can buy pumpkin pie spice mix from the store, you can also make a DIY blend at home by combining 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves or allspice.
- Be careful not to overmix the muffin batter, as overmixing can make the muffins tough. You only need to fold together until no floury patches remain, gently.
- Add the batter to the muffin pan until each cup is almost full to get a nice domed top on each muffin.
- Don’t accidentally use canned pumpkin pie mix, which already contains sugar and spices along with the pumpkin. You want plain canned pumpkin puree for this recipe to work properly.
- Muffins can easily become dry if you overbake them. To test for doneness, poke a toothpick into one of the muffins in the middle of the pan; it should come out clean or with just a few moist crumbs attached.
Substitutions & Variations:
- Pumpkin banana bread: Grease an 8.5 x 4.5-inch loaf pan and line with baking paper. Pour the prepared batter into the pan and bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Add more fiber: Use an equal volume of whole wheat pastry flour in place of the all-purpose flour.
- Add chocolate chips: Fold 3/4 cup dark chocolate chips into the batter along with the dry ingredients.
Storage:
- Allow the muffins to cool completely, then transfer to an airtight container. They’ll keep at room temperature for up to 5 days.
- Alternatively, you can freeze the muffins in an airtight container for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage & Make Ahead Tips
Allow the muffins to cool completely, then transfer to an airtight container. They’ll keep at room temperature for up to 5 days.
Alternatively, you can freeze the muffins in an airtight container for up to 3 months.
More Pumpkin Recipes
- Healthy Pumpkin Pie
- Chocolate Chip Pumpkin Cake
- Pumpkin Cheesecake
- Healthy Pumpkin Muffins
- Healthy Pumpkin Bread
- Pumpkin French Toast
- Pumpkin Cream Cold Brew
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