Go Back
–+ servings
hand grabbing a single pumpkin banana muffin from a bowl filled with them.
Print Recipe
5 from 3 votes

Pumpkin Banana Muffins

Soft and moist Pumpkin Banana Muffins made with ripe bananas, pumpkin puree, and warm fall spices. The batter takes just 10 minutes to mix, and you don't need a mixer.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Diet: Halal
Skill Level: Beginner
Servings: 12 muffins
Author: Rena Awada

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.
    ingredients for the wet ingredients to make pumpkin banana muffins.
  • Using a whisk, combine until well mixed. Set this wet mixture aside.
    mixing the wet batter for pumpkin banana muffins in a bowl.
  • 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.
    adding dry ingredients to a bowl to make pumpkin banana muffins.
  • Add the dry flour mixture over the wet ingredients. Using a spatula, mix until combined.
    batter being mixed for the pumpkin muffins in a round bowl.
  • Divide the batter into the muffin pan and bake for 22-25 minutes or until a toothpick comes out clean.
    Batter being placed in a muffin pan.
  • Allow it to cool for 5 minutes before serving.
    Muffins being cooled on a wire rack.

Video

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

Serving: 1muffin | Calories: 242kcal | Carbohydrates: 41g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 278mg | Potassium: 185mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3238IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 2mg