I love almost every variety of pumpkin muffins I have tried, and this one is especially yummy. This recipe checks all the boxes: It’s easy to stir together, makes good use of basic pantry staples, and has the flavors we love from both banana bread muffins and easy pumpkin muffins. This is also a nice option if you need an idea for what to do with leftover pumpkin and some ripe bananas. My version of the recipe has whole grain flour, a little less added sugar (about half as much as in similar recipes), and all that cozy pumpkin spice you expect. (You may also like Easy Pumpkin Cake, canned pumpkin recipes, Healthy Pumpkin Cookies, and Pumpkin Baby Food to use more pumpkin!)
Ingredients You Need
Below is a look at the ingredients you need to make this easy Pumpkin Banana Muffin recipe so you know what to have on hand or pick up from the store. Sign up for our email updates to get tips and ideas sent to your inbox.
Pumpkin puree: You can use canned pumpkin puree or Homemade Pumpkin Puree. Both work in this muffin recipe. (I don’t recommend pumpkin pie filling here since it is usually very sweet, though it should work in a pinch if needed.) Banana: Plan to use very ripe bananas with brown spots for the best natural sweetness. The mashed banana works with the pumpkin to make the muffins super tender. Butter: I use unsalted butter in my baking. If you have only salted butter, you can omit the small amount of added salt. Eggs: I use large eggs in my baking and they work here to help the finished muffins hold together nicely and have that moisture level you expect. Vanilla extract: You can use natural or imitation vanilla extract in this recipe. It adds a nice undertone of flavor. Whole wheat flour: I like using whole wheat flour here since there is a ton of moisture from the bananas and the pumpkin puree. The whole wheat flour absorbs it nicely and bakes through beautifully. Sugar: This bread has half the amount of added sugar as in other comparable recipes. The amount I use here is the amount we prefer. I find that sugar results in a better texture than honey or maple syrup, but you can use ⅓ cup of either of those if you prefer. Baking soda: Fresh, active baking soda is key here, as it ensures the muffins bake through in the middle and rise nicely. Cinnamon and pumpkin pie spice: Adding these spices lends extra cozy flavor to the finished muffins.
Step-by-Step Instructions
Below is an overview of the process of making these Pumpkin Banana Muffins so you know what to expect. Scroll down to the end of the post for the full recipe, including the amounts and the timing.
How to Store
Store any leftover Pumpkin Banana Muffins, once fully cooled, in an airtight container at room temperature for 3 days or in the fridge for 5 days. Or you can freeze the muffins in a zip-top storage bag with as much air removed as possible for up to 6 months. Thaw in the fridge or at room temperature. You can serve these muffins chilled or warmed, according to your family’s preference.
Best Tips for Success
Add ½ cup chocolate chips to the batter if desired. Use homemade pumpkin puree or canned puree. Spread on a thin smear of nut butter, butter, or cream cheese when serving the muffins if desired. Use very ripe bananas for the best natural sweetness. I prefer to bake in a nonstick muffin pan greased with nonstick spray as opposed to muffin liners. You can add some chopped pecans, chocolate chips, or chopped walnuts to these banana pumpkin muffins if desired. Use gluten-free all purpose flour in this recipe to make the muffins gluten-free.
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