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Freshly baked pumpkin banana muffins on a rustic wooden table with cinnamon and pumpkin puree in the background.
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Pumpkin Banana Muffins

Soft, cozy, and perfectly spiced, these pumpkin banana muffins are made with real pumpkin puree and ripe bananas for a moist, flavorful treat that feels like fall in every bite. They’re quick to make, family-friendly, and perfect for breakfast or snacks.
Prep Time10 minutes
Active Time22 minutes
Resting Time5 minutes
Total Time37 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American, Home Baking
Keyword: banana muffins, cozy baking, easy muffin recipe, fall recipes, pumpkin banana muffins, pumpkin puree
Yield: 4 people
Calories: 220kcal
Author: Jenna Cooper
Cost: $5

Equipment

  • 1 Large mixing bowl For combining wet ingredients
  • 1 Medium bowl For dry ingredients
  • 1 Whisk To blend the batter smoothly
  • 1 Muffin Pan 12-cup size works best
  • 12 Paper liners Optional, for easy cleanup
  • 1 Cooling rack To cool muffins evenly

Materials

  • 1 cup pumpkin puree Use 100% pure pumpkin
  • 2 medium ripe bananas Mashed until smooth
  • 2 large eggs Room temperature
  • 0.5 cup brown sugar Lightly packed
  • 0.25 cup vegetable oil Or melted coconut oil
  • 1 tsp vanilla extract Optional but lovely
  • 1.5 cups all-purpose flour Or half whole wheat for fiber
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg Optional: a pinch of ginger
  • 0.5 cup chocolate chips or nuts Optional mix-in

Instructions

  • Preheat oven: Set oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
  • Mash bananas: In a large bowl, mash ripe bananas until mostly smooth.
  • Mix wet ingredients: Add pumpkin puree, eggs, oil, brown sugar, and vanilla. Whisk until creamy.
  • Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • Fold together: Gently fold dry mixture into the wet mixture. Add optional chocolate chips or nuts. Do not overmix.
  • Fill muffin cups: Spoon batter evenly into muffin pan, filling each about ¾ full.
  • Bake: Bake for 18–22 minutes or until a toothpick comes out clean.
  • Cool: Let muffins rest for 5 minutes, then transfer to a cooling rack.
  • Serve and enjoy: Serve warm with butter, or enjoy plain with coffee or tea.

Notes

Storage: Keep muffins in an airtight container for up to 4 days.
Freezer-Friendly: Freeze for up to 2 months. Reheat in the microwave for 20 seconds.
Diet Options: Substitute whole wheat flour for half of the flour, or use dairy-free oil for a vegan-friendly version.
Flavor Boost: Add chocolate chips, walnuts, or pecans for extra flavor and crunch.