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These Pumpkin Banana Muffins are soft, moist, and full of warm fall flavors. They’re made with ripe bananas, pumpkin puree, and pumpkin spice, and the batter takes just 10 minutes to mix together. No mixer needed.
A little about these muffins
I make muffins all the time because they’re one of the easiest things to have around for the kids. These are especially good in the fall when I always seem to have an open can of pumpkin in the fridge. The banana adds sweetness and keeps them soft, while the pumpkin gives them that cozy fall flavor.
If you want a loaf instead, make my Pumpkin Banana Bread rather than trying to convert this recipe. It’s already tested specifically as a loaf.
Recipe Overview
Ingredients Needed
Full ingredient list and measurements are listed further down below.
- Bananas: Use ripe bananas with plenty of brown spots. You’ll need about 1 cup, mashed.
- Pumpkin puree: Make sure you’re using 100% pure pumpkin, not pumpkin pie filling.
- Brown sugar: I use light brown sugar, but coconut sugar works too.
- Oil: Avocado oil works really well because it has a neutral flavor. Melted coconut oil is another option.
- Pumpkin pie spice: Store-bought is perfectly fine. You can also make your own if you already have the individual spices.
Before You Get Started
- Use very ripe bananas for the best flavor.
- Don’t use pumpkin pie filling in place of pumpkin puree.
- Once you add the flour, don’t overmix. Stop when you no longer see dry flour.
- Fill the muffin cups fairly full for nice, tall muffins.
- Start checking them after about 22 minutes. A toothpick should come out clean or with a few moist crumbs.
How to Make Pumpkin Banana Muffins
First, preheat the oven to 350°F and grease or line a 12-cup muffin pan with paper liners.
Combine the wet ingredients: Stir together the mashed bananas, pumpkin puree, light brown sugar, oil, eggs, and vanilla extract until smooth.
✏️ Using a whisk here helps to combine everything evenly.
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.
Fold wet and dry together: Add the dry ingredients to the wet ingredients and fold 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.
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 a muffin in the center 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.
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.
Common Questions
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 moist for longer, store them in the fridge for up to 5 days.
You can use the same amount of mashed sweet potatoes. They also work so well. If you like sweet potatoes, then you can also try my sweet potato muffins.
Yes. Let them cool completely, then freeze them in a freezer-safe container or bag for up to 3 months. You can thaw them overnight in the refrigerator or individually at room temperature.
Easy ways to change them up
- Add chocolate chips: Fold about ¾ cup into the batter.
- Add nuts: Chopped pecans or walnuts would be great here.
- Use whole wheat pastry flour: This is an easy swap if you want a little more whole grain while still keeping the muffins tender.
- Add a topping: Sprinkle pumpkin seeds or a little cinnamon sugar over the batter before baking.
Storage
Once they’re completely cool, store the muffins in an airtight container at room temperature for about 3 days.
For longer storage, refrigerate them for up to 5 days or freeze 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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Pumpkin Banana Muffins
Video
Ingredients
- 2 large ripe bananas, about 1 cup mashed
- 1 cup pumpkin puree
- 1 cup light brown sugar, or coconut sugar, you can get away with 1/2 or 2/3 cup
- 2 large eggs
- ⅓ cup coconut oil, or avocado 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, ⅓ cup coconut oil, 2 teaspoons vanilla extract, and 1 cup light brown sugar.
- Using a whisk, combine until well mixed. Set this wet mixture aside.
- In another bowl, add 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 until combined.
- 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
- Use very ripe bananas for the best flavor and sweetness.
- Use 100% pumpkin puree, not pumpkin pie filling.
- Don’t overmix the batter once you add the flour. Mix just until combined.
- Fill each muffin cup almost full for taller muffins.
- Start checking the muffins at 22 minutes. They’re done when a toothpick comes out clean or with a few moist crumbs.
- Add ¾ cup chocolate chips, chopped pecans, or walnuts if you like.
- Whole wheat pastry flour can be used instead of all-purpose flour.
- Store cooled muffins at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi
Would love to try this ..
But was wondering what I can use in place of coconut oil ?
Any other oil works like vegetable, avocado, or melted butter.
I made two batches tonight, and they are so good! Highly recommend!
Thank you! This is definitely a keeper!
Yummy and so healthy. Not sweet at all.
Thank you. Glad you loved it.
Muffins are my favorite even my kids love it and your recipe is super yummy 😋
Thank you