There is something so comforting about a warm muffin straight out of the oven, and these Pumpkin Banana Muffins are everything you love about fall baking wrapped into one treat. We all know and love a classic banana muffin, but when autumn arrives, it feels only right to add pumpkin to the mix. The result? A cozy, flavorful muffin that tastes like fall in every bite.
The Perfect Fall Flavor Combo
Pumpkin and banana may sound like an unexpected pair, but together they create a perfectly moist and flavorful muffin. The natural sweetness of ripe bananas blends seamlessly with the warm, earthy notes of pumpkin purée. To make them extra special, each muffin is topped with a buttery cinnamon sugar mixture that bakes into a golden, crunchy topping. It is the ideal contrast to the soft, tender crumb inside.
Quick and Easy to Make
One of the best parts about this recipe is how simple it is. The batter comes together in just minutes with basic pantry staples like flour, sugar, eggs, and warm spices such as cinnamon and nutmeg. Since these are baked muffins, you get all the delicious flavor without the fuss of frying. In under half an hour, your kitchen will be filled with the irresistible aroma of pumpkin spice.
Perfect for Breakfast, Snacks, or Entertaining
These pumpkin banana muffins aren’t just for dessert—they’re versatile enough for breakfast, brunch, or an afternoon pick-me-up with coffee or tea. They travel well, making them a great option for lunchboxes, holiday gatherings, or seasonal bake sales. You can even double the batch and freeze extras to enjoy a taste of fall any time of year.
A Must-Try Seasonal Treat
Whether you are looking for a new recipe for your autumn baking list or just want to use up those ripe bananas sitting on the counter, these Pumpkin Banana Muffins are a must-try. Soft, moist, and filled with flavor, they strike the perfect balance of sweet and spiced. Once you taste them, you will want to make them on repeat all season long.
If you give this muffin recipe a try, post a pic and tag @colbytroy on Instagram so I can see your beautiful creations!
Ingredients
This muffin recipe requires only a handful of simple ingredients to make and you may already have them in your pantry and fridge.
Dry Ingredients: Gather all purpose flour, baking powder, baking soda, ground cinnamon, nutmeg and salt.
Wet Ingredients: Gather mashed banana, oil, granulated sugar, light brown sugar, eggs and pumpkin puree.
How to make Pumpkin Banana Muffins
In a mixing bowl, whisk the flour, baking powder, baking soda, ground cinnamon, nutmeg and salt together until well combined.
In another bowl whisk the mashed banana, oil, granulated sugar, light brown sugar and eggs together until well combined. Whisk in the pureed pumpkin until smooth and well combined.
Mix the dry ingredients into the wet until just combined. Cover the bowl with a clean dish towel or lid and rest at room temperature while preheating the oven to 375 F. While the oven preheats, make the cinnamon sugar mixture if using.
How to store your Pumpkin Banana Muffins
Store: Place the pumpkin banana muffins in an airtight container at room temperature for up to 4 days. Keep in mind that these muffins are very moist, so they will most likely feel a bit sticky or wet on top. To help with this, line the container with a layer of paper towels, place the muffins in a single layer on the paper towels and place another layer of paper towels on top of the muffins.
Freeze: Make sure the muffins are completely cooled to room temperature. Individually wrap each muffin in plastic wrap. Place each wrapped muffin in a ziplock bag. Store in the freezer for up to 2 months.
Thaw: The easiest way to thaw the pumpkin spice banana muffins is to let them sit out at room temperature for at least two hours. Enjoy at room temperature or microwave the muffin for 20 – 30 seconds for that “fresh from the oven” taste.
Tools & Supplies for Making Pumpkin Banana Muffins:
More Fall recipes to try this season
Pumpkin Banana Muffins
Ingredients
Pumpkin Banana Muffins
- 1 3/4 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp nutmeg
- 1/2 tsp salt
- 1 cup banana about 2 medium to large bananas
- 1/2 cup oil
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 2 large eggs
- 1 cup canned pumpkin
Cinnamon Sugar Crumble
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
- 1/4 cup instant oatmeal
- 1 tsp salt
- 3 tbsp unsalted butter
Instructions
- In a mixing bowl, whisk the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice and salt together until well combined.
- In another bowl whisk the mashed banana, oil, granulated sugar, light brown sugar and eggs together until well combined. Whisk in the pureed pumpkin until smooth and well combined.
- Mix the dry ingredients into the wet until just combined. Cover the bowl with a clean dish towel or lid and rest at room temperature while preheating the oven to 375 F. While the oven preheats, make the cinnamon sugar if using.
- Bake the muffins at 375 F for 15 – 18 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. Be careful as the cinnamon sugar will be very hot.
- Cool the pumpkin muffins in the muffin pan for 5 – 10 minutes. Carefully remove the muffins to cool to room temperature.
Leave a Comment