Pumpkin Banana Muffins

4.96 from 172 votes

These Pumpkin Banana Muffins are moist and perfectly balanced with warm spices and ripe banana sweetness, making them perfect for fall.

This post may contain affiliate links. Please read our disclosure policy.

These Pumpkin Banana Muffins bring a delicious twist to your fall baking! Banana makes the perfect pairing with warm fall spices and pumpkin, and it also adds some natural sweetness to this easy pumpkin muffin recipe.

Pumpkin banana muffins stacked on a round plate on a decorative board.

Table of Contents

  1. Why you’ll love these Pumpkin Spice Banana Muffins
  2. Ingredients to Make Pumpkin Banana Muffins
  3. Popular substitutions & additions
  4. How to make Pumpkin Banana Muffins
  5. Tips for making the best pumpkin banana muffins
  6. How to store pumpkin banana muffins
  7. Frequently asked questions
  8. More muffin recipes:
  9. Pumpkin Banana Muffins Recipe

Banana muffins are one of my all-time favorites, whether they’re loaded with blueberries (that would be my Blueberry Banana Muffins) or topped with chewy oats (as in my Healthy Banana Nut Muffins). But when fall rolls around, it’s time to switch up my muffin game with these easy Pumpkin Banana Muffins.

At first, you may wonder whether pumpkin and banana pair well together in a muffin recipe. I get it! The pumpkin has a mild, subtly sweet taste on its own, though—it’s the cozy fall spices and ripe banana that give these muffins their signature flavor. Pumpkin is added to the mix for a moist batter, beautiful orange color, and lots of nutrients, including vitamins A and C.

As with most muffin recipes, you’ll find that this Pumpkin Banana Muffins recipe is a cinch to make, and they’re a hit with kids too. Tuck them into lunchboxes with a smear of sunflower seed butter, or keep them on hand in the freezer for a grab-and-go breakfast on busy school mornings!

Why you’ll love these Pumpkin Spice Banana Muffins

  • Soft texture: The combination of pumpkin and mashed ripe banana gives these muffins an irresistible tender crumb.
  • Cozy fall flavor: This muffin recipe has all the warm flavors of fall thanks to the cinnamon, nutmeg, and ginger. If you can’t resist pumpkin spice everything when it starts getting chilly outside, you’re going to love these muffins.
  • A round-the-clock muffin: Enjoy a Pumpkin Banana Muffin for breakfast, have one as an afternoon pick-me-up, or warm one up in the microwave for a treat after dinner. Basically, any time is a good time for these muffins!
  • Simple to make: Minimal effort, maximum deliciousness—what more can you ask for? You’ll need just a few minutes to mix together the muffin batter, then 20 minutes of baking time. This is the kind of recipe you can whip up without clearing your schedule for the day.

Ingredients to Make Pumpkin Banana Muffins

Ingredients for recipe: flour, pumpkin, brown sugar, spices, bananas, oil, eggs, melted butter, vanilla, and sugar.
  • All-purpose flour: Lightly spoon this into your measuring cups rather than scooping it. If you scoop it, you’ll compact the flour in the cup and end up using more than you actually need.
  • Baking soda: Baking soda gives these Pumpkin Banana Muffins their rise. 
  • Spices and salt: Cinnamon, ginger, and nutmeg for a warm fall flavor, and salt to enhance the overall flavor of these muffins.
  • Sugar: You’ll need granulated white sugar and light brown sugar. 
  • Olive oil: You can use another type of oil, like canola or vegetable oil, but I love to bake with olive oil because I always have it on hand.
  • Melted butter: Using a combination of butter and oil in these muffins gives us the benefits of both—namely, richness and a moist crumb.
  • Eggs: Let these come to room temperature. Room temperature eggs hold more air when beaten, which means your muffins will rise a little bit higher!
  • Bananas: Not only do darker bananas add more sweetness, they also have a more distinct banana flavor.
  • Pumpkin puree: I recommend using canned pumpkin puree. Be sure to buy pure pumpkin puree, not pumpkin pie mix, which is sweetened and spiced.
  • Vanilla extract: Like salt, vanilla enhances the flavor of a recipe. 
  • Make gluten-free Pumpkin Banana Muffins. Substitute a measure-for-measure gluten-free all-purpose flour for the standard all-purpose flour. (I don’t recommend substituting a single gluten-free flour, like almond or coconut, as the entire recipe would have to be reformulated.)
  • Veganize your muffins. Plant-based butter and flax eggs can be used to make these Pumpkin Banana Muffins vegan.
  • Add a topping. A sprinkle of coarse sugar adds a great crunch to the tops of the muffins, or you can scatter a few old-fashioned oats and sugar over the tops before baking.
  • Try some mix-ins. If you’re not opposed to raisins, they make an excellent addition to these muffins; although it’s not a must, I like to soak them in apple cider for a few hours first so they’re infused with fall flavor and extra plump. Chocolate chips or chopped toasted nuts are great too.

How to make Pumpkin Banana Muffins

Once you mash the banana, the hard work is done! Which is another way of saying: this Pumpkin Banana Muffins recipe is easy to make. Here’s what you’ll need to do.

Make batter

  1. Whisk together the dry ingredients in one 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. [Image 1]
  2. Add the mashed banana, pumpkin, and vanilla extract to the bowl with the wet ingredients. Whisk to combine. [Image 2]
  3. Pour the dry ingredients into the wet ingredients. [Image 3]
  4. Use a spatula to fold the dry ingredients into the batter just until combined—you don’t want there to be any streaks or lumps of flour in the batter, but you also want to be careful not to over-mix. [Image 4]
4 image collage making batter in a bowl: eggs, butter, sugar and spices added, 2- after mixing together with mashed bananas, vanilla, and pumpkin added, 3- after combining with flour added, 4- final batter.

Bake muffins

  1. Divide the finished muffin batter into the greased cavities of a muffin pan. Fill each ¾ of the way full. [Image 1]
  2. Bake the Pumpkin Spice Banana Muffins until they’re lightly browned along the edges and a toothpick inserted into the center of a muffin comes out clean. [Image 2]
2 image collage before and after baking recipe in a muffin pan.

Tips for making the best pumpkin banana muffins

  1. Make sure the muffin tin cavities are well-coated. Because the muffins will rise, you want to ensure that not only the inside of the cups are coated, but also the edges where the tops of the muffins might stick.
  2. Use ripe bananas for the best flavor. They should have a good number of dark speckles—or even be completely brown. As long as the bananas haven’t started to ferment, they can be used in baking.
  3. Mash the bananas on a flat surface. This is one of my favorite tricks for banana recipes. Mashing bananas on a flat surface, like a clean plastic cutting board, is quicker than mashing them in a bowl.
  4. Don’t over-mix the batter. Over-mixing is one of the most common mistakes people make in baking. The more you mix, the more the gluten strands in the flour activate—which means tough muffins without a lot of rise. As soon as you see that there are no more streaks of flour in the batter, stop stirring.
  5. Let the muffins cool completely. The baking process continues even after you remove muffins, cakes, and breads from the oven. This means it’s important to let them fully cool before giving them a try. I promise, the wait will be worth it!
Pumpkin Banana muffins in a muffin pan.

How to store pumpkin banana muffins

Store these muffins in an airtight container at room temperature for up to 3 days. 

How long will pumpkin banana muffins last in the fridge?

Muffins can be stored in the refrigerator for up to a week in an airtight container. While refrigerating isn’t ideal, it does extend the storage life of these muffins a few more days without freezing them.

Can i freeze pumpkin Spice banana muffins?

Yes, you can freeze these muffins. Place the cooled muffins in a freezer bag or airtight container and store in the freezer for up to 3 months. When ready to eat, let them thaw at room temperature or warm them up in the microwave for 15 seconds at a time until they’re heated through.

Frequently asked questions


Can I use homemade pumpkin puree?

I don’t recommend using homemade pumpkin puree; it can be quite inconsistent from one batch to the next, which means it’s unpredictable in baking. If you do want to use it, place it in a colander lined with a cheesecloth and then set the colander in your kitchen sink. Let this sit for 30 minutes so some of the liquid can drain off. This will leave you with a thicker puree similar to the kind that comes in a can.


What can I substitute for pumpkin puree?

Canned butternut squash puree is the best substitute for pumpkin puree if pumpkin puree is sold out near you. In fact, you probably won’t even notice the difference!


Is extra-virgin olive oil safe for baking?

While I can’t speak for all recipes, it’s perfectly fine to use extra-virgin olive oil in these Pumpkin Banana Muffins. They’re baked at 350ºF, which is well below olive oil’s smoke point of 410ºF.


Can I use non-ripe bananas for baking?

It’s best to use ripe bananas, as they’ll add more sweetness and banana flavor to the muffins. Your muffins will be bland if you use unripe bananas.

Pumpkin banana muffin on a small plate with a bite taken out to show inside texture.

Between their cozy fall flavor and super moist texture, there’s a whole lot to love about these Pumpkin Banana Muffins. With a few simple ingredients and minutes of effort, you can have a batch ready and waiting for breakfast and beyond!

More muffin recipes:

If you try this feel good Pumpkin Banana Muffins recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

Pumpkin Banana Muffins

These Pumpkin Banana Muffins are moist and perfectly balanced with warm spices and ripe banana sweetness, making them perfect for fall.
5 from 172 votes
Servings 12 muffins
Calories 230
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes

Ingredients
  

  • non-stick 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 canned pumpkin puree
  • 1 teaspoon vanilla extract

Instructions

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

Notes

Storage: Store these muffins in an airtight container at room temperature for up to 3 days. 
Freezing: Place the cooled muffins into a freezer bag or airtight container and store in the freezer for up to 3 months. When ready to eat, let them thaw at room temperature or warm them up in the microwave for 15 seconds at a time until they’re 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.

Cuisine American

Rate and comment

Recipe Rating




Comments

  1. I’ve made these three times and they are perfect every time! I sub the same amount of 1:1 gluten-free flour and Miyoko’s dairy-free butter for each ingredient in the recipe. These muffins are better than most coffee shop pastries I’ve had. Honestly, can’t get enough!

    1. Thanks! There are definitely ads on my website, which is how I make income as a content creator providing free recipes, but I’ve found that my setup is actually way less than most free websites. Can you send me a screenshot of what you’re seeing that is preventing you from accessing the recipe card? I’d love to see what you’re talking about so I can make any adjustments needed. Thank you!

  2. FANTASTIC recipe… except, it calls for one cup of the mixture of sugars, which I thought was crazy seeing as you were mashing two ripe bananas in. I did one quarter cup of each instead, equaling half a cup of sugars, and I still think it’s sweet. My bananas weren’t overly ripened either. For people who like sweet, I think this (1/4 cup each with well ripened bananas) is the perfect amount but next time I would do an 8th cup of white sugar and an 8th cup of brown sugar. Hopefully, it would still come out good because the flavor is delicious and it is so incredibly moist. Oh, and I also omitted the nutmeg, because I never liked nutmeg, so I added a tiny bit more cinnamon.

    1. Flavor is outstanding but I agree on sweetness. I wish I had seen your suggestions first. I made it as is and while I enjoy the flavor, my tongue can’t handle this much sweetness so I will bring them to a family party today and give the rest away and try it again with less sugar

      1. Sorry these didn’t come out to your liking. The sugar content also contributes to the texture of the muffins, but I totally understand everyone has different palates!

  3. I made these yesterday and they were delicious! I didn’t have any ginger or vanilla so I just skipped those. And I only used half the amount of sugars required and they were still sweet enough for me. Will definitely make these again in the future! I wish the recipe was in metric though- I prefer using a scale rather than measuring cups.

  4. Made these using double zero flour and they are absolutely delicious!!! I added dark chocolate chips to some of them and that took them to the next level. This recipe is a keeper. Will definitely make them again!

  5. It was really good and in spite of the fact that I put all the dry ingredients together before mixing the butter, olive oil and pumpkin, it didn’t matter, thank goodness.
    They’re very chewy and the walnuts give them a good crunch.
    Are these muffins supposed to be dense? Mine turned out “heavy”.

  6. I baked some of these for my friends, and they absolutely devoured them! I love that they’re both healthy and delicious.

  7. These muffins were so easy to make. They texture was amazing and they were delicious! They make such an easy grab and go breakfast.

  8. Made these for breakfast and it was so good!!!! Perfectly paired with coffee 🙂 Thank you for the recipe. We love it!

  9. These are the BEST muffins! I have made the three times this month and they just disappear!! And there are only two of us!! I added raisins and pecans to the last batch – that was good too!! Thank you for this recipe! Glad I found your website and am loving your recipes. Sorry – no photo. They just don’t last long enough!!

  10. My family has asked me to make these two times already! So light and fluffy! I’ve doubled the recipe to make more and added chocolate and caramel chips to them. So good!

  11. The muffins were soooo good..especially with the addition of pecans..they were delicious..thoroughly enjoyed by my family 🧡

  12. I tried these cupcakes and they turned out so soft and amazing..loved the texture..the ginger really enhances the flavor.

  13. I loved this so much since it helped use my over-ripe bananas that no one will eat. Recipe was super easy and they were quickly gobbled up in my house. Truthfully, even a few before they were fully cooled down.

  14. These were such a hit! I’ve made these twice now, and each time I’ve been asked for the recipe to make more! They’re moist, but not doughy at all and such a perfect texture. I added chocolate chips the second time I made these and they were AMAZING! Needless to say I will be making these again, they are the perfect fall treat!

  15. Delicious muffins! I love anything pumpkin, so I knew I had to make these. My 3 year old daughter also helped me with the process. The only thing I did different was use fresh ginger instead of ground, and my husband ate one of the two bananas I was saving for this recipe, lol, so I used one instead. Overall, they turned out great, and my daughter loved them!

  16. I made these muffins for my family and they all loved them. I did add chocolate chips to mine, because I love all things chocolate 🙂 – the recipe was easy to follow and would definitely do these again.

  17. These muffins are so flavourful! We stuck to the recipe and they came out perfect! Can’t wait to make them again. Also a great way to use up leftover pumpkin puree over the holidays!

  18. I am always looking for easy, healthy and convenient breakfast options and these are just perfect. I made them last weekend and we have enjoyed them all week. They are moist and tender and reheat beautifully. So tasty!

  19. Those muffins are soooo delicious! I swapped the white flour with all whole wheat flour and I am amaze with the result!

  20. These were delicious! I added a sugar and butter crumble on top, like I do with my banana bread, and it was amazing!! Thank you for a wonderful and easy muffin recipe!

  21. Hi, thank you for another great challenge recipe @feelgoodfoodie 💕 🎃 🍌. It was so easy to make. I also posted it on my Instagram @agi1971. The kitchen smelled like fall with all the fall spices cinnamon, ginger and nutmeg 💕

  22. Amazing! Perfect flavor combination. My kids love pumpkin muffins and the love banana muffins. It was a natural combination. Super easy to make. They turn out perfectly moist.

  23. These were delicious! I never would have thought to put pumpkin and banana together, but it works. They tasted mostly like a banana muffin, but the pumpkin made them moist and delightful. Two thumbs up! And the recipe was so easy to follow too!

  24. My first ever muffins and they turned out Yum!

    Used less sugar (2/3) and freshly baked pumpkin. Delicious!

  25. These were delicious! I added dark chocolate chips and sprinkled with pumpkin seeds (inspiration from your pumpkin bread recipe!!) Sooo yummy!

  26. These were delicious! Also super easy to make, my 8 year old daughter made them by herself with a little help from me. Only complaint from my son is that he wished he could taste more pumpkin! Will definitely make these again!

    1. Wow, so glad you have an awesome helper in the kitchen, it sounds like she did an amazing job. Next time, maybe double up on the cinnamon, nutmeg and ginger to give your son even more pumpkin spice flavor.

  27. This so so so Good!
    Made this for us friends, and everyone loved it!
    It came so moist and fluffy!!
    Thank you!

  28. My daughter and i made these this a.m for breakfast. We substituted the sugar for monk fruit and the brown sugar for coconut sugar but these came out so fluffy and you could really taste all the fall flavors like the ginger, nutmeg and cinnamon. Only had to cook for 18 min and they were perfect. Thanks for the yummy recipe once again.

    1. Wow, thanks for letting me know about your substitutions, I’m sure that will really help people who are looking for alternative sweeteners. Glad you loved them!

  29. today is my 3rd day of making this banana pumpkin muffins .i always make them at night so that we can have them in the morning but trust me they finish before morning my family cant stop praising the muffins as it is our first pumpkin recipe .

  30. Good recipe. I actually came out with 40 mini muffins. Used clove instead of ginger because I didn’t have any ginger. Cooked the minis for 15-16 min and came out perfect. I cant seem to taste any pumpkin, but they are very moist and quite tasty. Will bookmark this recipe in my laptop.

  31. As a South FL girl, we don’t get seasons, so I have to live vicariously through my desserts & snacking if I want to get a taste of fall, and these muffins were absolutely perfect! They were just the right amount of sweet and were pretty hearty, so I was able to enjoy one for breakfast and stay full for awhile. Definitely will be a staple for months to come!

  32. So good! 👌🏻

    Made these dairy free by substituting dairy free butter. Also made them as mini muffins so they were an easier size for my toddlers. I put ~2TBSP of batter in each muffin tin and baked @350 for 16mm s. They came out perfectly and the recipe yielded ~36 mini muffins! I will definitely add this into my “old banana” baking recipes!

  33. This is such a delicious fall recipe! I added dark chocolate chips for some extra sweetness and can’t wait to eat them throughout the week!

      1. These are delicious! My 8 year old daughter made them with a little help from me! Glad to have another great and easy recipe she can make on her own!
        Only complaint from my son is that he can’t taste the pumpkin. Will definitely use this recipe again!

        1. So glad everyone liked it! Pumpkin itself is really a mild tasting gourd so if the bananas are super ripe it can overpower.

  34. These were delicious! I’m so glad I made a double batch. The combination of banana and pumpkin was so good and it made the house smell perfectly like fall. Definitely going to be a fall staple recipe in our house.

  35. I doubled the recipe this afternoon because I had lots of bananas and I should have tripled it. The battery is so thick and smells so good with all of the spices, but when I took them out of the oven, ALL of the kiddos cake in the kitchen trying to find the deliciousness! These are moist with just the right amount of every flavor. I don’t usually like pumpkin stuff, but these will be a regular at our house if only to add in some extra nutrients. ♥️ perfect recipe.

  36. These were easy to make and so delicious. It was hard to stop eating them! Next time, I would add chocolate chips to them but they are still so good without. The pumpkin flavor is very subtle

  37. Just made these today. They are super yummy & moist, and the house smells amazing! I added raisins to half of them and dark chocolate chips to the other half. Topped a few of them with walnuts for the hubby. ☺️

  38. This recipe was great! Had all the ingredients on hand and loved how simple the recipe was. My girls gobbled them up! Perfect for after school 🎃🍁

  39. This recipe is so moist and it’s perfect for fall! I added chocolate chips to half the batter and it made it even better! The muffins without the chocolate chips are still so yummy! We definitely will be eating them both ways and this will be a staple in our home this fall!!!!!

  40. This is such a perfect recipe for fall! I made this recipe as a loaf instead of muffins and it turned out perfect. It was the perfect texture, so fluffy and delicious. The loaf was gone in a day!

  41. Couldn’t wait longer! Already tried and it is super easy and delicious 😍👍taking some with me for work breakfast.

  42. I loved this recipe,
    I am from colombia and we have no seasons, but pumpkin is a great and healthy ingredient allways present during Halloween month.

  43. I made these last night and let me tell you how delicious they came out! Super moist and the perfect amount of sweetness. Great combo with the pumpkin and banana!

  44. I made these today with my son. I substituted with coconut oil and added dark chocolate chips. A staple recipe for sure! Thanks for sharing 😊

  45. They are fabulous. I’m always looking for new ways to spice up banana bread-and this recipe is perfect! Love the blend of spices. Love the fall feel of it. I mostly loved how easily they popped out of the baking dish. This one is a keeper!!

  46. I just made this recipe. Oh my gosh, these are the best pumpkin muffin recipe I have ever made! This recipe is fantastic! I used gluten free all purpose flour instead the regular. My girl tried one and asked, Where did you buy those? Haha!
    I have tried several different recipes, this is hands down the ultimate pumpkin recipe! Thank you!

  47. These pumpkin muffins are SO moist and my kids loved them!💕Best of all they were quick to make with ingredients in my pantry!

  48. Just made these tonight! I substituted applesauce for bananas because of allergies to them & made them gluten free! They were so good💕

  49. This is the perfect recipe to bring in Fall! The taste is perfectly balanced and the muffins are so incredibly easy to make! Already planning to make a second batch next week for a potluck– Thanks Yumna!!

  50. Hi!! I made these muffins and they were so delicious!! I am a college student so i’m always looking for fun recipes to make in my free time. This was the perfect way for me to use up the bananas in my freezer. These won’t last long!! 🎃

  51. I just made these, and they turned out perfect! My family devoured them very quickly! I added pecans & chocolate chips, they were SO GOOD! Excellent and easy recipe!

  52. I made these today and it came out perfectly and made the house smell of Fall and goodness…it tastes delicious and is super soft..

  53. Super easy to make!!! We all loved the flavor! I hardly ever bake but this will be a recipe that I will continuously make because of its simplicity and it’s amazing flavor.

  54. Made these today! They are so soft and delicious. I did cut back on some of the sugar added in and had to use pumpkin pie spice instead of nutmeg.

  55. My house smells amazing and my kids all loved these!!! Thanks for sharing- this will be a staple in our house for sure.

  56. So good so easy so perfect!

    I always love your recipes for this reason. I first discovered you on YouTube, searching for safoofh; traditional Lebanese tumeric cake. You make it so easy to follow that even my daughter has mastered the recipe.

    Now we make it all the time and it turns out amazing every time.

    I have loved you and followed you since. All the best. Thank you!

    1. Aw, thank you so much Nina!! I appreciate the kinds words and am so glad that you and your daughter are enjoying!

  57. Wonderful! I have always enjoyed banana bread and autumn cooking with squashes etc. This recipe combines the best of both!

  58. This was the exact recipe my two ripe bananas were waiting to do! My house smells amazing and my kids love it. So good.

  59. This is my first on this site can’t wait to try new recipes. I have cooked for years and you can never know enough always learning new things. Thanks for allowing me to be apart of.

  60. These muffins are the best ever. They did not last a day in my house. Can you make more was everyone’s
    comment. I will be making these often.

  61. GREAT QUALITY
    (EASIEST 5 STAR RATING OF MY LIFE!! ) ⭐️⭐️⭐️⭐️⭐️
    simple and fresh with a oozing, watering, refreshing aftertaste that leaves you wanting more🤤