These easy banana pumpkin muffins are big, fluffy, and moist. They are gently spiced and full of flavor. Perfect to eat on busy mornings!
Banana and pumpkin are a delicious combination, and these muffins have the right balance of both flavors and are not too sweet. It’s like banana muffins and pumpkin muffins wrapped into one. Try these muffins if you’ve got overripe bananas and pumpkin purée to use up!
- Quick and easy. The batter is super simple to make and easily made by hand with no special equipment needed!
- They smell amazing. All the spices and bananas make the house smell fantastic as they bake
- Mix in your favorite add-ins. These muffins can be added to if you like! Toasted pecan nuts or walnuts combine with the pumpkin and banana. Dark chocolate chips make a great addition, too.
- Moist and fluffy muffins. Adding banana, pumpkin, and Greek yogurt means these tasty muffins are super soft and moist.
- A great use for brown bananas. These muffins are a great recipe to use over ripe bananas in.
The full recipe and ingredient amounts for this pumpkin banana muffin recipe are listed in the printable recipe card at the bottom of this post. Here is a rundown of what you will need –
- Overripe bananas – Use extra ripe bananas with lots of brown spots, as they bring the best sweetness and flavor.
- Pure pumpkin puree – Open a can of pumpkin puree or make your own pumpkin puree. Don’t use canned pumpkin pie filling.
- Large eggs
- Olive oil or vegetable oil – I used either olive oil or melted coconut oil, but any neutral vegetable oil works
- Soft brown sugar and granulated sugar – or use soft brown sugar for a deeper flavor of molasses.
- Greek yogurt – This can be substituted for buttermilk or sour cream.
- Vanilla extract or paste
- All-purpose flour, salt, baking soda, and warm spices: Ground cinnamon, ground nutmeg, ground cloves, and ground ginger. Or use a pumpkin pie spice mix.
- Coarse sugar for topping
You’ll need a standard 12-cup muffin tin. You can use paper liners in the pan or grease the pan with some cooking spray. This recipe can also be baked in a 9×5 loaf pan.
- Preheat the oven to 400°F/200°C. Grease or line a 12-muffin pan with muffin liners
- In a large mixing bowl, mash the bananas. Add the pumpkin puree, egg, vanilla, sugar, greek yogurt, and oil to the mashed banana.
- Whisk it all together until well combined.
- Whisk together the dry ingredients in a seperate bowl.
- Add this to the wet ingredients and fold it in until combined.
- Divide the muffin batter evenly in the muffin pan. The muffin cases will be full. Top each muffin with a sprinkle of coarse sugar if you like.
- Bake for 5 minutes at 400°F/200°C, then turn the oven temperature down to 350°F/180°C. Continue baking for 16-18 minutes until the tops of the muffins spring back when pressed.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool until room temperature.
The baked muffins are stored well in an airtight container at room temperature for up to 5 days or in the fridge for up to a week.
They can also be frozen in a freezer bag or freezer-safe bag or container for up to 3 months. Let them thaw at room temperature. If you like a hot muffin, heat it gently in the microwave.
Other recipes to try
Try these next!
- 250g (2 cups*) all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 240g (2 large) overripe bananas
- 170g (3/4 cup) pumpkin puree
- 100g (1/2 cup) soft brown sugar
- 50g (1/4 cup) granulated sugar
- 60g (1/4 cup) greek yogurt
- 113g (1/2 cup) neutral vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract or paste
- Coarse sugar for topping (optional)
- Preheat the oven to 200°C/400°F. Grease or line a 12-muffin pan with muffin liners.
- In a large mixing bowl, mash the bananas. Add the pumpkin puree, egg, vanilla, sugar, greek yogurt, and oil to the mashed bananas. Whisk it all together until well combined.
- In a seperate small bowl, whisk together the flour, spices, salt, and baking soda. Add this to the wet ingredients and fold it in until combined.
- Divide the mixture evenly in the muffin pan. The muffin cases will be full. Top each muffin with a sprinkle of coarse sugar if you like.
- Bake for 5 minutes at 400°F/200°C, then turn the oven temperature down to 350°F/180°C. Continue baking for 16-18 minutes until the tops of the muffins spring back when lightly pressed.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool until room temperature.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 247Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 263mgCarbohydrates: 35gFiber: 2gSugar: 15gProtein: 4g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist