If you love muffins, try these Banana and Pumpkin Muffins. Ripe bananas and warm pumpkin spices create a delicious fall flavor that’s simple to make and perfect for busy mornings.
These muffins pair well with other fall treats like pumpkin cream cheese muffins, pumpkin streusel muffins, or pumpkin oat bars. They work equally well as regular or mini muffins, and I recommend using liners for easy cleanup.
The batter is straightforward: mashed bananas, pumpkin puree, oil, eggs, and sugar combine with dry ingredients seasoned with pumpkin pie spice. For variation, fold in semi-sweet chocolate chips, sprinkle cinnamon sugar on top, or add chopped nuts for crunch. These muffins also freeze well, so consider making an extra batch to stash in the freezer for quick breakfasts or snacks.
Recipe Ingredients:
Ingredients for this easy pumpkin-banana muffin recipe:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 2 ripe bananas, mashed
- 1/2 cup canned pumpkin puree (use pure pumpkin puree, not pie filling)
- 1/2 cup avocado oil (or substitute vegetable oil)
- 2 large eggs, room temperature
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
Ingredient Notes
- Bananas: Use overripe bananas for natural sweetness and moisture.
- Pumpkin puree: Choose pure pumpkin puree for the best texture and flavor—avoid pumpkin pie filling.
- Avocado oil: A neutral, healthier oil that keeps muffins tender. You can substitute canola oil, vegetable oil, or melted butter if you prefer.
How to Make Banana and Pumpkin Muffins
STEP 1: Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease the cups.
STEP 2: In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
STEP 3: In another bowl, mash the bananas and stir in the pumpkin puree, avocado oil, brown sugar, and vanilla until combined.
STEP 4: Add the eggs to the wet mixture and mix until incorporated.
STEP 5: Gently fold the dry ingredients into the wet ingredients until just combined—do not overmix to avoid dense muffins.
STEP 6: Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
STEP 7: Bake 20–25 minutes, or until a toothpick inserted into the center comes out clean.
STEP 8: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Pro tip: fold in chopped walnuts or pecans for texture, or add dark chocolate chips to make these extra indulgent.
Storage and Reheating
Storage: Store cooled muffins in an airtight container at room temperature for 2–3 days, or refrigerate up to one week.
Freezing: These muffins freeze well for up to 3 months. Arrange them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or wrap individually. Thaw at room temperature or warm briefly in the microwave before serving.
Additions and Substitutions
Additions:
- Chopped walnuts or pecans for a nutty crunch.
- Chocolate chips for extra sweetness.
- Extra spices like cinnamon or a pinch of nutmeg for more warmth.
Substitutions:
- Avocado oil: swap with melted coconut oil, vegetable oil, or melted butter.
- Brown sugar: use coconut sugar or a mix of white and brown sugar.
- Flour: try whole wheat, oat flour, or a gluten-free 1:1 blend if needed.
FAQs
Can I use fresh pumpkin instead of canned?
Yes. If using homemade pumpkin puree, make sure it’s well-drained and has a similar consistency to canned pumpkin.
Can I make these gluten-free?
Yes. Substitute a 1:1 gluten-free flour blend for the all-purpose flour and follow the same method.
Can I add mix-ins?
Absolutely. Chocolate chips, dried cranberries, or nuts are all great options.
How can I prevent dry muffins?
Don’t overmix the batter and use very ripe bananas for added moisture. Follow the storage advice to keep them fresh.
Serving Suggestions
Serve these muffins with a smear of cream cheese or butter, alongside eggs and bacon for breakfast, or enjoy with a cup of coffee or milk as a snack. They’re a hit with kids and adults alike.
Banana and Pumpkin Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 2 ripe bananas, mashed
- 1/2 cup canned pumpkin puree
- 1/2 cup avocado oil
- 2 large eggs
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin pan or grease the cups.
- Mash the bananas until mostly smooth.
- Stir in pumpkin puree, avocado oil, brown sugar, and vanilla.
- Add the eggs and mix until combined.
- In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- Fold the dry ingredients into the wet ingredients until just combined.
- Fill muffin cups about two-thirds full and bake 20–25 minutes, until a toothpick comes out clean.
- Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
Nutrition (per muffin)
Calories: 195 | Carbs: 26 g | Protein: 2 g | Fat: 9 g | Sugar: 14 g
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