Banana and Pumpkin Muffins
If you love muffins, you need to try these Banana and Pumpkin Muffins! The combination of sweet bananas and warm pumpkin spices is incredible. They’re made with simple ingredients and perfect for busy mornings.
Love pumpkin recipes? Try these other fall favorites: Pumpkin Cream Cheese Muffins, Pumpkin Streusel Muffins, or Pumpkin Oat Bars.
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These muffins are everything I love about fall baking! The pumpkin spice goes great with the sweet, ripe bananas, and they’re perfect whether you make regular or mini muffins. I always use muffin liners to make cleanup easier.
The muffin batter is super simple to make, and I love throwing in some semi-sweet chocolate chips or sprinkling cinnamon sugar on top of the muffins before baking. These freeze really well too, so I always make extra!
This has become one of my favorite muffin recipes during pumpkin season. If you’re like me and can’t get enough of things pumpkin, these will fit right in with your pumpkin banana bread collection.
What you’ll love about these Pumpkin Banana Muffins:
Recipe Ingredients:
You’ll need the following ingredients to make these Easy Pumpkin Muffins:
- All-purpose flour
- Baking soda
- Salt
- Pumpkin pie spice
- Ripe bananas
- Canned pumpkin puree- Use Pure pumpkin puree
- Avocado oil or vegetable oil
- Large eggs
- Brown sugar
- Vanilla extract
INGREDIENT NOTES:
- Bananas: Use overripe bananas for the best results and natural sweetness.
- Pumpkin Puree: Pure pumpkin puree adds moisture and a rich pumpkin flavor. Make sure you’re using pumpkin puree, not pumpkin pie filling.
- Avocado Oil: A healthier fat option that keeps the muffins moist and tender. You can substitute with canola oil, olive oil, or melted butter if preferred..
How to make Banana and Pumpkin Muffins Step-by-Step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners or grease with non-stick spray.
STEP 2: In a large mixing bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
STEP 3: In a large bowl, mix mashed bananas, pumpkin puree, avocado oil, eggs, brown sugar, and vanilla extract until well combined.
STEP 4: Gradually stir the dry ingredients into the wet ingredients until just combined. Do not over mix to avoid tough muffins.
STEP 5: Divide batter evenly among the prepared muffin cups, filling each about 2/3 full.
STEP 6: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
STEP 7: Allow muffins to cool in the muffin pan for 5 minutes before transferring to a wire rack to cool completely.
PRO TIP:
For a little bit of crunch and extra flavor, fold in some chopped walnuts or pecans into the batter before baking. You can also try dark chocolate chips for an extra special treat!
Storage and Reheating:
Storage: Store leftover muffins in an airtight container at room temperature for up to 2-3 days, or refrigerate for up to a week.
Freezing: These muffins freeze well. Place them in a freezer bag or freezer-safe bags for up to 3 months. For best results, place them in a single layer on a baking sheet first, then transfer to bags. You can also wrap individual muffins in plastic wrap. Thaw at room temperature or warm in the microwave before serving.
Additions and Substitutions:
ADDITIONS:
- Nuts: Add chopped walnuts or pecans for a nutty crunch.
- Chocolate Chips: For a sweeter treat, fold in some chocolate chips.
- Spices: Add a pinch of ground cinnamon or nutmeg for extra warmth..
SUBSTITUTIONS:
- Avocado Oil: Substitute with melted coconut oil or vegetable oil if preferred.
- Brown Sugar: Use coconut sugar or a mix of white and brown sugar for a slightly different sweetness.
- Flour: You can substitute with whole wheat flour, oat flour, or gluten-free flour for different textures. Bob’s Red Mill makes excellent alternatives.
FAQs about this Pumpkin Muffins Recipe:
Can I use fresh pumpkin instead of canned?
Yes, you can use homemade pumpkin puree if you prefer. Just make sure it’s well-drained and has a similar consistency to canned pumpkin.
Can I make Gluten Free Pumpkin Muffins?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 substitute.
Can I add mix-ins to the batter?
Absolutely! Try adding chocolate chips, dried cranberries, or chopped nuts for extra flavor and texture.
How can I prevent dry muffins?
Don’t over mix the batter and make sure you’re using ripe bananas for moisture. Store properly to maintain freshness.
What can I serve with this Pumpkin Muffins Recipe:
Serve them with cream cheese, butter, eggs, bacon, milk and coffee. Most of the time my twins love eating these pumpkin and banana muffins as a snack. They never last long around here!
DID YOU MAKE THIS RECIPE?
Next time you’re looking for pumpkin recipes, remember this recipe. I’m excited for you to try The Best Banana and Pumpkin Muffins Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Banana and Pumpkin Muffins
Equipment
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 room temp
- 3/4 cup brown sugar packed
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners or grease with non-stick spray.
- In a large mixing bowl, smash the ripe bananas with a fork until they are mostly smooth.
- To the smashed bananas, add the canned pumpkin puree, avocado oil, brown sugar, and vanilla extract. Mix until well combined.
- Add the eggs to the mixture and stir until the eggs are fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
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