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Home » MUFFINS AND CAKES

Pumpkin Banana Muffins

Published: Oct 4, 2021 by Meymi. This post may contain affiliate links.

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Pumpkin banana muffins with text overlay.
Collage for pumpkin banana muffins with text overlay.

You’ll love these moist pumpkin banana muffins with warm spices that are perfect for a Fall breakfast or snack!  These fluffy muffins are delicious and easy to make;  it takes almost 30 minutes from preparing to baking!

Pumpkin banana muffins on a white surface with banana and pumkin in the background.

If you enjoy my banana oatmeal chocolate chip muffins and carrot banana muffins, I’m sure you’ll love today’s soft and moist pumpkin and banana muffins.


You can name these easy muffins as pumpkin banana bread muffins as they remind me of my simple banana bread recipe more than my pumpkin chocolate chip bread. If you have ripe bananas, it’s time to use them!

Pumpkin banana muffin with a bite taken from it.

This recipe makes 12 muffins. Do you want to make small batch muffins? Simply cut the recipe in half and you’ll have only 6 muffins. In general,  as I use 2 eggs in my muffin recipes, it is easy when you want to make a half batch from my recipes.

Ingredients you’ll need

You can find the exact quantities at the bottom of my post, in the recipe card.

Ingredients for pumpkin banana muffins on a white surface.
  • Pumpkin-I use pure pumpkin puree, not a pie filling.
  • Bananas–I use 2 small ripe bananas.
  • Eggs-They create structure.
  • Melted butter and milk-They enrich the flavor and add moisture.
  • Flour-I use all purpose flour but you can use a mixture of whole wheat flour and oatmeal as I use in my banana oatmeal muffins and carrot banana muffins.
  • Baking soda and baking powder– They work as a leavener.
  • Sugar-I use granulated sugar and I don’t use too much sugar as banana and pumpkin puree has enough sweetness. If I were using chocolate chips, I would even use a little less sugar. If you like you can use brown sugar.
  • Spices-I use a mixture of cinnamon, ginger, nutmeg, all spice and cloves.

Step by step instructions

First I place the flour, baking soda, baking powder and all the spices in a large bowl and stir. Then I set aside the bowl.

Collage of mixing dry ingredients.

Next I mash the bananas in a medium bowl. Then I add the pumpkin puree and stir until combined well.

Collage of mashing bananas, adding pumpkin puree and stirring two of them.

I mix in the melted butter, milk and sugar. 

Collage of adding melted butter, milk and sugar to the pumpkin mixture.

Next, I mix in the eggs. Once combined I pour the dry ingredients into wet ingredients and stir until just combined.

Collage of mixing in eggs to the wet mixture, pouring dry ingredients on top and stirring.

Finally, I divide the mixture into 12 cup muffin tin. First I fill 3 tablespoons to each cup and then divide the leftover among the cups.

Collage of filling the muffin cups with batter.

Then I bake for almost 19 minutes or until the toothpick comes out clean.

I keep these banana pumpkin muffins in the pan for 10 minutes before transferring on a wire rack to completely cool.

Enjoy!

Pumpkin banana muffins in a muffin tin.

Frequently asked questions

How to store

Let these muffins cool completely. Then you can keep them in an airtight container at room temperature for up to 3 days and up to a week in the fridge.

Can I make them ahead of time?

Yes, you can make these pumpkin banana muffins ahead and store them in the freezer in an airtight container for up to 3 months.

Can I ripen bananas if they are unripe?

You can ripen bananas quickly in the oven at 300°F(150C°) in 15-30 minutes by placing them on a baking sheet with their peels as long as they are not very green bananas.

Other Fall Recipes

  • Apple Crumble Muffins
  • Pumpkin Spice Cookies
  • Apple Pie Bars
  • Soft Molasses Cookies
  • Apple Crisp Cookie Cups
  • Easy Apple Crumble Recipe
  • Apple Cake Loaf
Pumpkin banana muffins with banana and pumpkin in the background.

Pumpkin Banana Muffins

These moist pumpkin banana muffins with warm spices are perfect for a Fall breakfast or snack! They are fluffy, delicious and easy to make!
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 19 minutes
Total Time: 34 minutes
Servings: 12 muffins
Calories: 202kcal
Author: Meymi

Ingredients

  • 280 grams (2 cups) all-purpose flour, dip and sweep
  • 1 teaspoon baking soda
  • 1 teapsoon baking powder
  • ¼ teaspoon salt, optional
  • 1 and ½ teaspoon ground cinnamon
  • ¼ teaspoon ginger*
  • ¼ teaspoon nutmeg*
  • ¼ teaspoon allspice*
  • ¼ teaspoon cloves*
  • 2 medium (230 grams peeled) ripe bananas
  • 225 grams (1 cup) pure pumpkin puree
  • 75 grams (⅓ cup) unsalted butter, melted
  • 60 grams (¼ cup) milk
  • 155 grams (¾ cup) granulated sugar
  • 2 large eggs
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Instructions

  • Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper liners into regular size 12 cup-cupcake/muffin pan and set aside.
  • Place the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, allspice and salt if using into a large bowl and stir.
  • Put the bananas in a medium bowl and mash with a fork. Add the pumpkin puree and stir until combined well.
  • Mix in the melted butter, milk and sugar.  Stir in the eggs.
  • Pour the dry ingredients into wet ingredients and stir until combined.
  • Divide the mixture in 12 cup muffin tin. It is just a little more than three tablespoons for each cup.
  • Bake for almost 19 minutes or until the toothpick comes out clean.
  • Keep muffins in the pan for 10 minutes before transferring on a wire rack to completely cool.

Notes

*Alternatively instead of using nutmeg, allspice, cloves and ginger,  you can use 1 teaspoon of pumpkin spice.
How to store: Let these muffins cool completely. Then you can keep them in an airtight container at room temperature for up to 3 days and up to a week in the fridge. You can make these pumpkin banana muffins ahead and store them in the freezer, in an airtight container for up to 3 months. 
 

Nutrition

Calories: 202kcal | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 209mg | Potassium: 86mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3128IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg
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