Pumpkin Banana Muffins
Updated Sep 27, 2025
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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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
- 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
Pumpkin Banana Muffins Recipe
Pumpkin banana muffins made with pumpkin puree and warm spices mixed with ripe mashed bananas and baked until soft and fluffy.
Video
Ingredients
- Cooking spray
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ¼ cup olive oil
- 4 tablespoons melted butter cooled slightly
- 2 eggs at room temperature
- 2 ripe bananas mashed
- ½ cup can pumpkin puree
- 1 teaspoon vanilla extract
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
- Parchment Paper Cupcake Liners (optional)
Notes
- 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.
- 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?
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
- 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.
- Mash the bananas on a cutting board. It’s quicker than mashing them in a bowl.
- 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.
- 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!
Comments
Five Star Recipe. So light, fluffy and flavourful! Thank you for sharing.
Yay! So happy you liked it!
We just tried this recipe using our Halloween pumpkin! I added dates instead of vanilla and some ground almond and I must say they are soooo delicious! My 11mo loves them and I am a happy mom!
I love this, amazing!
Everyone looooved these at home!!! I did as you recommended and added raisins to the batter. I had 3/4 cup of pumpkin instead of 1/2 and I went ahead and used all of it which made them sooo moist. I also changed half the white flour for wheat flour for more fiber. I doubled the batch and shared the joy! A real winner! Will be making these again and again! ๐
Yay!! Aww, I’m so happy they were a hit! Thank you so much, Dominique!
I made a double batch and gave some away. General consensus very good, so moist and flavourable. Making more very soon.
Yay! So happy everyone enjoyed them!! Thanks, Diane!
Could I adapt this recipe to use with a mix? We love Kodiak Cakes pancake/waffle mix, but Iโm wondering if I could add pumpkin and spices to the mix.
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.
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