Busy morning? These Pumpkin Banana Muffins are moist, fluffy, and gently spiced. You only need one overripe banana and simple pantry ingredients. They’re kid-friendly and perfect for breakfast, lunchboxes, or snacks.
If Pumpkin and Banana Muffins Had a Baby…
I make these whenever there’s just one banana on the counter. The pumpkin adds moisture and cozy fall flavor, and the whole house smells like cinnamon while they bake.
These muffins blend two reader favorites, Pumpkin Muffins and Banana Muffins. If you like this mashup, try Carrot Banana Muffins next. More fall treats: Pumpkin Bundt Cake and Soft Pumpkin Cookies. I hope that you love them!
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Banana & Pumpkin: Use one overripe banana and 100% pumpkin puree (not pumpkin pie filling). If your banana is frozen, thaw it first in the fridge or briefly in the microwave.
- Spices: Use pumpkin pie spice or your own blend. For a homemade jar, see my Pumpkin Pie Spice recipe.
- Sugar: I use half granulated sugar and half light brown sugar for moisture. I also tested partial coconut sugar and a little maple syrup for a healthier option with more natural sweetness. The maple batch browned slightly faster.
- Oil: Neutral vegetable oil keeps the crumb tender. Tested swaps: melted butter (best flavor, a bit less moist), coconut oil, avocado oil, light olive oil, and canola oil. All worked; pick the one you prefer.
- Milk: Any milk adds moisture. I liked unsweetened vanilla almond milk for dairy-free. Orange juice works for a brighter finish. Water is fine in a pinch.
- Egg: One large egg, room temp mixes more smoothly.
- Flour: I used all-purpose flour here, but I also tested this recipe using gluten-free flour, and it worked well (I used Bob’s Red Mill 1:1 baking flour).
- Leavener: Baking powder only. Baking soda domed too fast and left an aftertaste in my test.
- Optional Mix-Ins: Pecans, raisins, mini chocolate chips, or oats. Fold in up to ½ cup total to keep a good rise and avoid overmixing.
- Pan Prep: Use muffin liners or a light coat of cooking spray for easy release.
How To Make Pumpkin Banana Muffins
Heat oven to 350°F (180°C) and line a 12-cup muffin pan.
1. Mix the Dry Ingredients. Whisk flour, spices, baking powder, and salt.
2. Mash the Banana.
3. Combine the Wet Ingredients. Whisk in pumpkin, sugars, egg, oil, milk, and vanilla.
4. Mix Dry into Wet. Fold dry into wet just until no dry spots remain.
5. Portion & Bake: Portion batter, filling each cup ¾ full. Bake for 18-22 minutes, until a toothpick has a few moist crumbs. Cool for 5 minutes in the pan, then move to a cooling rack.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Pumpkin Banana Muffins
Recipe Video
Equipment
- Mixing Bowls (1 large, 1 medium)
- 12-cup muffin pan and paper liners or nonstick spray
- Whisk and rubber spatula
- Fork for mashing the banana
- Cookie scoop or spoon
- Wire rack
Ingredients
- 2 cups (240 g) all-purpose flour
- 3 teaspoons pumpkin spice or 1 ½ teaspoons ground cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ⅛ teaspoon cloves
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 medium ripe banana about ½ cup (120 g), mashed
- 1 cup (212 g) pumpkin puree not pumpkin pie filling (half a can)
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 1 large egg at room temperature
- ½ cup (120 ml) vegetable oil
- ¼ cup (60 ml) milk or water or orange juice
- 1 teaspoon (5 ml) pure vanilla extract
Instructions
- Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Line a 12-cup muffin pan or grease it well.
- Whisk the flour, pumpkin spice, baking powder, and salt in a large bowl.
- In a separate bowl, mash the banana until mostly smooth.
- Add the pumpkin puree, granulated sugar, brown sugar, egg, oil, milk, and vanilla to the banana and whisk until combined.
- Add the dry ingredients into the wet ingredient mixture, stirring just until everything is combined and there are no streaks of flour.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
Notes:
- If not using liners, grease the pan thoroughly.
- Do not overmix; a few small lumps are fine and keep the crumb tender.
- Filling cups more than ¾ full can cause overhang and sticking.
- Storage: Store airtight at room temperature for up to 3 days, or freeze up to 3 months. Thaw at room temperature.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Recipe Tips for Perfect Muffins
- Measure accurately: Weigh when possible; otherwise, use a spoon and level the flour.
- Preheat properly. Bake on the center rack with a fully preheated oven. Use an oven thermometer if your oven runs hot or cool.
- Rest the batter. Let it sit 5 -10 minutes before scooping. Hydration helps taller, more even domes.
- Bake smart: Use the center rack, one pan at a time if using 6-cup pans. Dark pans bake faster, so check early.
- Cool correctly. Cool in the pan 5 minutes, then move to a rack to prevent soggy bottoms.
- Quick refresh. If muffins sit overnight, warm in the microwave for 10–15 seconds to revive softness and aroma.
Storing Tips
Once your muffins have cooled, store them in an airtight container at room temperature. They will stay fresh for up to 3 days this way.
More Easy Muffin Recipes
All Muffins →
Questions You Might Have About Pumpkin Banana Muffins
Can I freeze Pumpkin Muffins?
Yes. Wrap each muffin, place in a freezer bag, and freeze up to 3 months. Thaw at room temp or warm briefly in the microwave.
How Do I Add Chocolate Chips to Banana Pumpkin Muffins?
Mix in about ¾ cup of regular or semi-sweet chocolate chips to the batter before baking, and throw a few on top for good measure.
Jean M says
These sound awesome and and I have everything to make these. Thinking a few walnuts would be really good in them also.
Diana says
Jean, thank you! Walnuts would be a perfect addition to these muffins. Hope you enjoy baking them!
Carol says
Can’t find pumpkin puree…just the Libby’s pie filling…is that ok?
Diana says
Hi Carol, pumpkin pie filling already has spices like cinnamon, nutmeg, and cloves, as well as sugar. So you will need to reduce sugar and spices. It also *might* affect the texture of the muffins because it is a bit more moist and less dense than pure pumpkin puree. So I don’t know how the muffins will turn out if you just swap the pumpkin puree for pumpkin pie filling as I haven’t tried that myself, but if you do, please share your experience with me.