These Pumpkin Banana Muffins use simple ingredients, and are incredibly easy to make this fall season. Whether you're looking for a delicious pumpkin pie spice breakfast option or a sweet snack, this recipe has got you covered.
Ingredients
Each ingredient in this recipe plays a specific role, whether it's enhancing flavor, contributing to texture, or supporting the baking process. Together, they create a perfectly balanced, moist, and flavorful muffin ideal for fall or anytime you're in the mood for a comforting treat.
Overripe Bananas - Bananas provide natural sweetness, moisture, and softness to the muffins. The riper the banana, the sweeter the flavor, as the sugars develop more during ripening. They also help bind the ingredients, giving the muffins structure.
Can of Pumpkin Puree - Pumpkin puree adds moisture, richness, and a subtle earthy sweetness. It also contributes to the muffins' soft texture. Pumpkins mild flavor complements the spices and enhances the fall-inspired taste of the muffins. Make sure it's pure pumpkin puree and not pumpkin pie filling! If you want to use homemade pumpkin puree, just be aware it may have more moisture than the canned and might change the muffin texture.
Eggs - Eggs act as a binder, helping to hold the muffins together and provide structure. They also add richness and contribute to the rise of the muffins as they bake. They give the muffins a light and fluffy texture while maintaining a moist crumb.
Neutral Oil - Oil provides moisture and richness. You can use avocado oil, melted coconut oil, vegetable oil or canola oil.
Sugar - White sugar adds sweetness and helps the muffins develop a nice golden brown color as they bake. It also contributes to the structure of the crumb by locking in moisture.
Brown Sugar - Brown sugar adds not only sweetness but also a deeper, molasses-like flavor that pairs well with pumpkin and spices.
Vanilla Extract - Vanilla enhances the overall flavor of the muffins, adding warmth and complementing the sweetness of the banana and pumpkin.
All-Purpose Flour - The amount of flour affects the muffin's texture-too much can make them dense, while the right amount keeps them tender and fluffy, so be sure to over scoop, then level off the cup with a knife to get the proper measurements.
Baking Soda - Baking soda is a leavening agent that helps the muffins rise. It reacts with the acidity from the banana and pumpkin to create bubbles, making the muffins light and fluffy. It contributes to a soft and airy crumb by giving the muffins a lift as they bake.
Salt - Salt enhances the flavors of all the ingredients, balancing the sweetness and making the spices and pumpkin flavor stand out more. Without salt, the muffins could taste flat or overly sweet. It rounds out the overall flavor profile. I use kosher salt for all my recipes.
Pumpkin Spice Blend - A pumpkin spice blend (typically a mix of cinnamon, nutmeg, ginger, and cloves) gives the muffins their seasonal flavor. These warm spices complement both the banana and the pumpkin. It's essential for bringing out the fall flavors, creating a cozy and aromatic experience.
Instructions
Preheat your oven to 375°F. Use muffin liners or grease the muffin cups with non-stick spray, or you could use a silicone muffin tin. Note: Put a baking sheet under the silicone pan for stability. You don't need to grease the silicone.
Mix the Wet Ingredients
In a large mixing bowl, combine the mashed bananas, pumpkin puree, eggs, oil, both sugars, and vanilla extract. Whisk until the mixture is smooth and well combined.
Combine the Dry Ingredients
In another large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Make sure all the dry ingredients are evenly mixed.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to over mix the muffin batter. If you're using nuts, chocolate chips, or dried fruit, gently fold them into the batter.
Fill the Muffin Tin
Divide the batter evenly among the prepared muffin pan, filling each about 2/3 to 3/4 full. Mix together some sugar and cinnamon (coarse, Turbinado sugar is my favorite), and sprinkle on top of each muffin.
Bake at 375F
Bake in the preheated oven for 25 - 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Storing Pumpkin Banana Muffins
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well; just wrap them individually and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
If you love this recipe, I would love to know! You can leave a comment below. We'd love to hear from you. Also, you could tag a photo on Instagram @hungrywaitress and I'll be sure to share it.
PrintGet the Recipe
Pumpkin Banana Muffins
- Total Time: 35 minutes
- Yield: 12 1x
Ingredients
Makes 12 Pumpkin Banana Muffins
- 1 3/4 cup flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 3/4 teaspoon coarse Kosher salt | sub 1/2 teaspoon fine salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground clove
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice, optional
- 2 eggs
- 1 can (15oz) pumpkin puree
- 1 overripe banana, mashed
- 1/2 cup neutral oil (avocado oil, melted coconut oil, vegetable oil)
- 1 teaspoon vanilla extract
Sugar Topping, optional
- 2 tablespoons coarse sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 375F and line a 12 cup muffin tin (or grease).
- Mix all the dry ingredients together in a large bowl including the 1 3/4 cup flour, 1 cup sugar, 1/2 cup brown sugar, 1 teaspoon baking soda, 3/4 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon clove, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice.
- In another large bowl, mash together the wet ingredients including the 2 eggs, 1 can pumpkin puree, 1 mashed banana, 1/2 cup oil, and 1 teaspoon vanilla extract.
- Pour the wet ingredients onto the dry and mix until all the dry ingredients are absorbed, careful not to over mix.
- Divide the batter between a 12 cup muffin tin, and sprinkle the cinnamon sugar topping on each.
- Bake for 25 - 30 minutes until the tops are craggly and the center is done.
Equipment
Buy Now →Notes
I like to use my large cookie scoop to distribute the batter into the muffin tins.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
These Banana Pumpkin Muffins are a delightful blend of flavors that will satisfy your cravings any time of the day. Easy to make and customizable with your favorite mix-ins, they're sure to become a staple in your baking repertoire. Enjoy them fresh out of the oven or as a quick snack on the go!
Looking for more fall baking recipes? Check these out:
Nolan says
I could eat these all day, in fact I have been!
Mo says
You are the GOAT for putting the measurements in the directions.