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These Pumpkin Banana Muffins are a delicious combination of two classics – pumpkin muffins and banana bread. Add chocolate chips to make them an extra delicious treat. Pumpkin Banana Bread Muffins made from scratch are so easy to make and they taste amazing!
Oh, banana muffins, how I love you. I also love banana bread in every way, shape, and form- so it just made sense to add pumpkin to it!
These Pumpkin Banana muffins are so easy and so delicious with just the right balance of both flavors, neither one overpowering the other. Both the banana and pumpkin make them so moist and they aren’t overly sweet, making them perfect for breakfast.
These easy pumpkin banana muffins are so simple to throw together with no mixer required! You could also toss in some chocolate chips to make them chocolate chip pumpkin banana muffins. How good do those sound?
How to Make Pumpkin Banana Muffins
For this recipe, the batter is mixed up in one bowl. That way only one bowl gets dirty and clean up is easy. This is a brief overview of how to make pumpkin banana muffins. For the full recipe and all measurements, scroll to the recipe card at the bottom of the post.
I like to melt the butter in a large bowl, then add the bananas and mash them using a fork or potato masher, then stir in the sugar and pumpkin. Mix in the egg and vanilla followed by all of the dry ingredients. Stir until no dry pockets remain, being careful not to overmix.
Grease your muffin tin or use liners to make taking the muffins out of the pan easy. Add the batter mixture to your muffin tin, leaving a little room for them to rise, and place in the oven. Bake them until a toothpick comes out of the center of the muffins with just a few crumbs. I share more about baking muffins and how to get that bakery-style appearance that you see in the photos below.
Baking With Ripe Bananas
A key part of any baking recipe that calls for bananas is using very ripe bananas. Not only are ripe bananas softer and easier to mash which better combines with the other ingredients, but they naturally are sweeter which adds to the flavor of the recipe.
These banana pumpkin muffins are a great way to use those soft brown bananas that have been sitting on your counter. While you can “brown” bananas by putting them in the oven, this will not cause them to release their sugars like they do when they naturally ripen so I do not recommend doing that.
Pumpkin Puree vs Pumpkin Pie Filling
This recipe calls for pumpkin puree, which is different than pumpkin pie filling. Pumpkin puree is only made with pumpkin. Pumpkin pie filling has added sweeteners and spices that aren’t needed for this recipe. Since both come in cans in the baking aisle of your grocery store, double-check your labels to make sure you get pumpkin puree.
These muffins are baked at a high temperature right at first and what that does is help them rise and give them a nice round top. After 5 minutes the temperature is reduced, and by keeping the muffins in the oven, they finish baking. I do this with all my muffins and I love how they turn out. It gives them that fancy, bakery-style muffin appearance.
While I love all things pumpkin and banana including pumpkin banana cookies and pumpkin banana cake, I still come back to these Pumpkin Banana Muffins over and over. They’re so easy to make, and so delicious. And while they’re made from scratch, the recipe comes together quickly and easily.
Tips and Tricks
- Add some mix-ins: I mentioned above that these muffins would be delicious with chocolate chips. Walnuts would also be delicious. Stir any mix-ins into your batter once you have combined the other ingredients.
- Measure your flour correctly. Having too much or too little flour in a recipe can ruin it. Start by whisking the flour in the container it’s stored in. Then use a spoon to scoop the flour from its container into a dry measuring cup and level it off with the flat edge of a butter knife or spatula.
- Make sure your ingredients are fresh. Baking powder and baking soda should be replaced every six months to keep them fresh. To test your baking soda for this recipe, mix a little bit with some vinegar. It should bubble right away. If not, it is time to toss it and get a new container of baking soda.
- Don’t over mix. Combine the ingredients for the batter just until they are combined and there are no more air pockets. Overmixing can make your muffins dense.
Storing Pumpkin Banana Muffins
This recipe makes 12 muffins. They can be stored in an airtight container on your counter or in your pantry for up to four days and enjoyed whenever you need a snack or treat.
You can also freeze these banana pumpkin muffins. Once they have cooled, place them in a single layer in a freezer-safe bag or container and store in the freezer for up to three months. Allow to thaw or pop it in the microwave to enjoy!
I have only tested this recipe with regular flour, but you could try to make them with gluten-free flour that is meant to replace all-purpose flour one-for-one.
Pumpkin spice is a blend of spices composed of nutmeg, cinnamon, clove, and ginger. It is used in many pumpkin and fall recipes. You can buy the spice blend at your local grocery store next to the other spices.
Other Muffin Recipes
Muffins are such an easy and delicious brunch or anytime snack. Made with simple ingredients and steps, they fill your kitchen will the best cozy smells while making them! Here are a few of my other delicious muffin recipes:
Combining pumpkin and banana makes for one truly delicious muffin! They are moist, filled with warm spices, and so full of flavor! You will love these tasty muffins! If you try them, please leave a comment below and let me know.
Pumpkin Banana Muffins
- 1/4 cup butter
- 2 bananas, very ripe
- 1 cup sugar
- 3/4 cup canned pumpkin
- 1 egg
- 1 tsp vanilla
- 1 ½ tsp pumpkin spice
- 1 tsp cinnamon
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- Preheat oven to 425° and line a 12-count muffin tray with liners.
- Stir in the egg and vanilla.
- Add the pumpkin spice, cinnamon, flour, salt, and baking soda. Mix until no dry pockets remain.
- Spoon evenly into the muffin tin.
- Bake for 5 minutes at 425°, keeping the muffins in the oven, reduce the heat to 350° and bake for 15-16 more minutes. Baking them at the higher temperature at first helps them rise and gives a nice rounded top.