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!
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!
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.
- 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.
Next I mash the bananas in a medium bowl. Then I add the pumpkin puree and stir until combined well.
I mix in the melted butter, milk and sugar.
Next, I mix in the eggs. Once combined I pour the dry ingredients into wet ingredients and stir until just combined.
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.
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.
Frequently asked questions
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.
Yes, you can make these pumpkin banana muffins ahead and store them in the freezer in an airtight container for up to 3 months.
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.
Pumpkin Banana Muffins
- 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
- 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.