Pumpkin Banana Muffins

Pumpkin Banana Muffins are the ultimate fall-inspired baked good, combining the comforting flavors of ripe bananas, smooth pumpkin purée, and warm spices in one soft and satisfying muffin. Perfect for breakfast, snacking, or meal prepping, these muffins are tender, lightly sweet, and made with everyday ingredients. Whether enjoyed fresh out of the oven or the next day, they’re a delicious and wholesome treat for the season.

Why You’ll Love This Recipe

These muffins strike the perfect balance between pumpkin spice and banana bread. They’re quick to make, freeze beautifully, and are naturally moist without being greasy. With no mixers required and minimal cleanup, they’re an ideal recipe for beginner bakers or anyone wanting a cozy, make-ahead snack. They’re also easy to adapt with plant-based or whole grain ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dry ingredients:

• all-purpose flour (or spelt/whole wheat flour alternatives)

• brown sugar (or coconut sugar)

• baking powder

• baking soda

• pumpkin pie spice

Wet ingredients:

• pumpkin puree (unsweetened)

• overripe bananas, mashed

• melted butter (or oil/coconut oil)

• milk (or plant-based milk)

• vanilla extract or paste

• egg (or flax egg for vegan option)

Directions

1. Preheat oven to 180°C (360°F). Line a 12-cup muffin tin with liners and lightly spray them with non-stick cooking spray.

2. In a large bowl, whisk together pumpkin puree, mashed bananas, melted butter, milk, egg, and vanilla extract until well combined.

3. In a separate bowl, whisk together the flour, brown sugar, baking powder, baking soda, and pumpkin pie spice.

4. Add the dry ingredients to the wet mixture and stir gently until just combined—do not overmix.

5. Divide the batter evenly among the muffin cups, filling each almost to the top.

6. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool the muffins in the tin for a few minutes, then transfer to a wire rack to cool completely.

8. Enjoy warm or at room temperature.

Servings and timing

Yield: 12 muffins
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

• Make it vegan: Replace the egg with a flax egg and use dairy-free milk and butter alternatives.

• Add-ins: Stir in chocolate chips, chopped nuts, or dried cranberries for extra texture.

• Spelt or whole wheat flour: Use in place of all-purpose flour for a heartier muffin.

• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum.

• Mini muffins: Bake in a mini muffin tin for 10–12 minutes for bite-sized snacks.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. For longer storage, freeze individually wrapped muffins in a freezer-safe bag for up to 3 months. Reheat frozen muffins in the microwave for 20–30 seconds or warm in a low oven.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s pure pumpkin purée and not too watery. Drain excess moisture if needed.

Can I make these muffins without sugar?

You can reduce the sugar or use a natural sweetener like maple syrup, but it will change the texture slightly.

Why should I use overripe bananas?

Overripe bananas are sweeter, softer, and easier to mash, making the muffins more flavorful and moist.

Can I use oil instead of butter?

Yes, a neutral oil like canola, vegetable, or coconut oil works well as a substitute for melted butter.

How do I know the muffins are done?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, they’re ready.

Can I make this into a loaf instead of muffins?

Yes, pour the batter into a greased loaf pan and bake at 350°F for 45–55 minutes, checking for doneness.

What kind of milk is best?

Any milk works—dairy or non-dairy. Almond, oat, and soy are all great alternatives.

Can I make this gluten-free?

Yes, use a gluten-free all-purpose flour blend in place of regular flour.

How do I avoid dry muffins?

Don’t overmix the batter and be careful not to overbake. Using overripe bananas and pumpkin also helps retain moisture.

Are these muffins freezer-friendly?

Absolutely. Freeze individually wrapped muffins in a freezer-safe bag for up to 3 months.

Conclusion

Pumpkin Banana Muffins are a quick, easy, and cozy way to embrace the flavors of fall. Soft, moist, and spiced just right, they’re perfect for busy mornings, lunchbox snacks, or an afternoon pick-me-up. With flexible ingredients and freezer-friendly storage, this is a recipe you’ll return to all season long.