Pumpkin Banana Muffins

Yumna Jawad

Updated Sep 27, 2025

4.97 from 192 votes

Pumpkin banana muffins made with pumpkin puree and warm spices mixed with ripe mashed bananas and baked until soft and fluffy.

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Prep Time 12 minutes
Servings 12 muffins
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Pumpkin Banana Muffins.
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Try my pumpkin spice banana muffins!

I make these pumpkin banana muffins a lot in the fall because they’re such an easy way to use up ripe bananas. The pumpkin keeps the muffins extra soft, and the warm spices make the kitchen smell amazing while they bake.

This pumpkin banana muffin recipe is also super practical for busy mornings. I bake a batch, freeze half, and then pull them out for quick breakfasts or toss them into lunchboxes. They’re kid-friendly, freezer-friendly, and one of those recipes I come back to year after year.

Happy Cooking!
– Yumna

Pumpkin Banana Muffins Ingredients

Ingredients for recipe: flour, pumpkin, brown sugar, spices, bananas, oil, eggs, melted butter, vanilla, and sugar.
  • Pumpkin puree: I use pure pumpkin puree for this recipe, not pumpkin pie filling, which has added sugars and spices. Canned butternut squash puree is a great substitute.
  • Bananas: I recommend brown bananas with age spots. You can use black bananas, but make sure they haven’t started fermenting.
  • Dry ingredients: All-purpose flour, baking soda, cinnamon, ginger, nutmeg, and salt. You can also use pumpkin pie spice instead.
  • Wet ingredients: Granulated sugar, light brown sugar, olive oil, melted butter, eggs, and vanilla extract.

How to Make Pumpkin Banana Muffins

Sugars, oil, butter, and eggs in a bowl before whisking.
Step 1: Whisk together the dry ingredients in a medium bowl. In a second bowl, whisk together the sugars, butter, oil, and eggs until the mixture is smooth and all of the ingredients are well-incorporated.
After whisking smooth with banana, pumpkin, and vanilla added before combining.
Step 2: Add the mashed banana, pumpkin, and vanilla extract to the bowl with the wet ingredients. Whisk to combine.
After combining with dry ingredients added before mixing.
Step 3: Pour the dry ingredients into the wet ingredients.
After mixing to show final batter.
Step 4: Use a spatula to fold the dry ingredients into the batter until just combined. You don’t want any streaks or lumps of flour in the batter, but don’t overmix it.
Before baking.
Step 5: Grease a muffin pan and fill each cup ¾ of the way full.
After baking.
Step 6: Bake until lightly browned along the edges and a toothpick inserted into the center of a muffin comes out clean.
Pumpkin banana muffins on a plate.

Pumpkin Banana Muffins Recipe

Author: Yumna Jawad
4.97 from 192 votes
Pumpkin banana muffins made with pumpkin puree and warm spices mixed with ripe mashed bananas and baked until soft and fluffy.
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Prep Time12 minutes
Cook Time18 minutes
Total Time30 minutes
Servings12 muffins

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Ingredients
  

Instructions

  • Preheat the oven to 350˚F. Spray a 12-count muffin tin with non-stick spray.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
  • In a large bowl, combine the granulated sugar, brown sugar, olive oil, butter, and eggs. Whisk for about 2 minutes, or until smooth and well combined. Add the banana, pumpkin, and vanilla. Whisk until combined.
  • Add the dry ingredients to the wet ingredients and fold together with a spatula until no streaks of flour remain. Fill each muffin cup about ¾ full and bake for 18–20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Equipment

Notes

  1. Coat the entire muffin tin. The batter will rise, so in addition to spraying the muffin cups, you also want to spray the edges where the tops of the muffins might stick.
  2. Mash the bananas on a cutting board. It’s quicker than mashing them in a bowl.
  • Storage: Store the muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.
  • Freezing: Place them in a freezer bag or an airtight container. They’ll last in the freezer for up to 3 months. Thaw them at room temperature or warm them up in the microwave for 15 seconds at a time until heated through.

Nutrition

Calories: 230kcal, Carbohydrates: 35g, Protein: 3g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 37mg, Sodium: 232mg, Potassium: 134mg, Fiber: 1g, Sugar: 20g, Vitamin A: 1758IU, Vitamin C: 2mg, Calcium: 21mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Variations

  • Try some mix-ins. I like to add chocolate chips, toasted pecans, or raisins to the muffin batter. For even more flavor, soak the raisins in apple cider for a few hours first.
  • Add a topping. Finish the muffins with a sprinkle of coarse sugar or old-fashioned oats (or both!) before baking.
  • Give it a sweet, glossy finish. Here’s my recipe for how to make a glaze with just three ingredients.

Recipe Tips

  1. Coat the entire muffin tin. The batter will rise, so in addition to spraying the muffin cups, you also want to spray the edges where the tops of the muffins might stick.
  2. Mash the bananas on a cutting board. It’s quicker than mashing them in a bowl.
  3. Don’t over-mix the batter. The more you mix, the more the gluten strands in the flour activate, which makes tough muffins without much rise. As soon as you see that there are no more streaks of flour in the batter, stop stirring.
  4. Let the muffins cool completely. They’ll bake a bit longer after you remove them from the oven, so let them come to room temperature before you try them. They’re worth the wait!
Pumpkin banana muffin on a small plate with a bite taken out to show inside texture.

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Comments

  1. Emily Carbonella says:

    Could I adapt this recipe to use with a mix? We love Kodiak Cakes pancake/waffle mix, but Iโ€™m wondering if I could add pumpkin and spices to the mix.

    Reply
    1. Yumna J. says:

      I haven’t tried that but I think it could work! I would love to hear how it turns out if you end up trying it.

      Reply

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