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Pumpkin banana muffins on a plate.
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4.96 from 172 votes

Pumpkin Banana Muffins

These Pumpkin Banana Muffins are moist and perfectly balanced with warm spices and ripe banana sweetness, making them perfect for fall.
Cuisine American
Prep Time 12 minutes
Cook Time 18 minutes
0 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 230kcal
Author Yumna Jawad



  • 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.


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.


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