If you love a good muffin, you’re going to want to try The BEST Banana and Pumpkin Muffins! They’re a perfect blend of two favorite flavors, combining the sweetness of ripe bananas with the warm, cozy spices of pumpkin pie! Not only are they incredibly delicious, but they’re also quick and easy to make, using simple ingredients you probably already have in your pantry. Whether you need a breakfast on-the-go or a tasty snack, these muffins are sure to hit the spot!

Are you looking for more breakfast recipes? Try our Cake Mix Blueberry Muffins, Blueberry Turnovers, Banana Chocolate Chunk Muffins, or Buttery Sweet Rice. If you wanna try an extra indulgent treat, try these muffins with Pumpkin Pie Ice Cream, so yummy!

Pumpkin and Banana Muffins stacked on a white board.

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These Pumpkin Muffins are the perfect treat for the fall season, blending the warm spices of pumpkin spice with the sweetness of overripe bananas. Use cupcake liners in your pan to make cleanup easy and keep the muffins fluffy. Whether you’re making mini muffins or full-sized ones, these delicious treats are great for the whole family.

The muffin batter comes together quickly, and you can even make a batch of mini muffins to freeze for later using freezer-safe bags. For an extra treat, add semi-sweet chocolate chips or a sprinkle of cinnamon sugar on top of the muffins before baking. This is one of those favorite muffin recipes that you’ll come back to time and time again during the fall baking season. If you love things pumpkin, this recipe is sure to become a new favorite, right alongside your classic pumpkin bread or pumpkin banana bread.

What you’ll love about these Pumpkin Banana Muffins:

QUICK & EASY – Ready in just 30 minutes, these muffins are perfect for busy mornings or a quick snack.
SEASONAL FLAVORS – The combination of banana and pumpkin, along with pumpkin pie spice, gives these muffins a warm, cozy flavor that’s perfect for fall.
BUDGET FRIENDLY – Uses basic, affordable ingredients, making this recipe easy on your wallet.

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
Avocado oil
Large eggs
Brown sugar
Vanilla extract

INGREDIENT NOTES:

Bananas: Use ripe bananas for the best flavor and natural sweetness.
Pumpkin Puree: Do not use Pumpkin Pie filling; just get a regular can of pumpkin.
Avocado Oil: A healthier fat option that keeps the muffins moist and tender. Feel free to use vegetable oil instead.

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 medium 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.

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 bit of crunch and extra flavor, fold in some chopped walnuts or pecans into the batter before baking.

Storage and Reheating

Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Freezing: These muffins freeze well. Place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm in the microwave before serving..

Additions & 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 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.

FAQs about Pumpkin Muffins Recipe:

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.

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 substitute.

Absolutely! Try adding chocolate chips, dried cranberries, or chopped nuts for extra flavor and texture.

What Can I Serve with Pumpkin Muffins Recipes?

Serve pumpkin muffins with cream cheese, butter, eggs, bacon, milk and coffee. Most of the time my twins love eating these pumpkin healthy muffins as a snack. They never last long around here!

DID YOU MAKE 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!