These are the best Pumpkin Banana Muffins! They turn out soft, tender and full of sweet banana and savory pumpkin spice flavor. Great as a breakfast, snack or dessert.
Jump to:
Our Pumpkin Banana Muffins are a much welcomed sweet breakfast and are often requested at snack time. These muffins are a great way to use up leftover pumpkin puree from Thanksgiving or fall baking, as much as they are a way to use up those bananas that no one ate before they over ripened.
Pumpkin banana muffins are a combination of our favorite banana bread recipe, pumpkin spice muffins, banana muffins and pumpkin bread. That's a lot of recipes tweaked into one tasty muffin that will leave you will a comfy cozy feeling. Make sure to try our peanut butter muffins, almond butter muffins and double chocolate zucchini muffins for some more baking fun!
Why This Recipe Works
- Pumpkin and banana pair perfectly in baked goods. Both ingredients not only bring tremendous flavor to your muffin, bread or cookie, but they moisten at the same time lending to a super tasty, soft and delicate baked good.
- You'll be sneaking in a daily serving of fruits and vegetables to those picky kids!
- Muffins are very freezer-friendly, so you can make a big batch and freeze them for a quick snack, lunch box treat or breakfast later on.
- Muffins are great for using up overripe bananas or leftover mashed pumpkin or pumpkin puree.
Ingredients
- Baking essentials: all-purpose flour, butter, milk, egg, baking powder, baking soda, salt and white sugar.
- Flavorings: pumpkin spice seasoning, very ripe bananas, pumpkin puree and vanilla extract.
- Binders: egg.
Step-By-Step Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line the muffin tin with muffin liners.
- In a large mixing bowl combine all-purpose flour, sugar, baking powder, baking soda, salt and pumpkin spice seasoning. In a separate small mixing bowl mash the bananas. Add pumpkin puree, egg, melted butter, milk and vanilla extract to the bowl of mashed bananas. Stir until well combined.
- Pour the small bowl of wet ingredients into the large mixing bowl of dry ingredients. Mix until just combined.
- Fill the muffin cups almost to the top with muffin batter. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the muffins to a cooling rack. Serve warm, with a bit of butter or cream cheese if desired.
Tips from the Chef
- Ensure the muffins don't stick to the wrapper by spraying the muffin liners with nonstick cooking spray.
- Don't overmix the batter. Mixing too much will lead to dense muffins.
- Let the muffins cool completely. Since the cooking process continues after removing muffins from the oven, don't serve them until they've cooled.
- Use very ripe bananas for the best flavor. The banana peels should be starting to brown and have lots of brown spots.
Recipe FAQs
Store pumpkin banana muffins at room temperature in an airtight container for 2-3 days or in the refrigerator for about 5 days.
Yes, you can freeze them for about 6 months. They defrost quickly at room temperature or overnight in the fridge.
You can but you won't get much flavor out of non-ripe bananas, plus they will not mash as well. You can use an immersion blender or traditional blender to mash them for a better outcome.
Recipe
Pumpkin Banana Muffins
Equipment
- standard size muffin tin
- muffin liners
- large mixing bowl
- small mixing bowl
- whisk
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon pumpkin spice seasoning
- 3 medium overripe bananas
- 1 cup pumpkin puree
- 1 large egg
- ¼ cup butter, melted
- ½ cup milk
- 2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉. Line the muffin tin with muffin liners.
- In a large mixing bowl combine all-purpose flour, sugar, baking powder, baking soda, salt and pumpkin spice seasoning. In a separate small mixing bowl mash the bananas. Add pumpkin puree, egg, melted butter, milk and vanilla extract to the bowl of mashed bananas. Stir until well combined.
- Pour the bowl of wet ingredients into the large mixing bowl of dry ingredients. Mix until just combined.
- Fill the muffin cups almost to the top with muffin batter. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the muffins to a cooling rack. Serve warm, with a bit of butter or cream cheese if desired.
Maddy says
These muffins are a great way to sneak in a double dose of wholesome fruits and veggies, hidden in a tasty treat!