These Banana Pumpkin Muffins are moist and flavorful, full of natural sweetness from bananas paired with the slight spice of pumpkin and cinnamon. Perfect for breakfast, and come together quickly in one bowl, making them a convenient and delicious breakfast option!
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The season of pumpkins, apples, spices and more is upon us and I am excited to share these Banana Pumpkin Muffins with you! They come together easily and quickly in one bowl, and are perfect with or without frosting! Make them for breakfast or for a snack, but no matter when you will love them.
If you are looking for another banana recipe but with some chocolatey sweetness, than I recommend trying my Brown Butter Chocolate Chip Banana Bread!
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Why You Will Love This Recipe
- Easy To Make! This recipe comes together in one bowl, so easy and quick to make without all the extra mess.
- Use Up Those Ripe Bananas! Don't let those ripe bananas go to waste any longer. Use them up in this recipe to avoid waste.
- Perfect for breakfast or snacks! This is a perfect breakfast treat with a cup of coffee or cup of milk, or as an after school snack for the kids.
If you want to try other Fall inspired recipes, I highly recommend trying my Apple Pie Cookies, Maple Pecan Banana Bread, or my Banana Apple Bread.
Ingredients
Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Recipe Card for all details.
Pumpkin Puree. I use Libby's Pumpkin Puree, and also tried the Target brand Good & Gather. Both were good options. You will use ½ the can for 12 muffins.
Ripe Bananas. Make sure to wait until the bananas are ripe - showing lots of brown spots. Make sure to mash until it is an applesauce consistency.
Spices. I use a combination of ground cinnamon and pumpkin pie spice. You can opt to use whatever spices are to your liking, but I found these helped pull the Fall flavors in much better.
Vegetable Oil. You can substitute with Canola Oil as well. This will help with the moistness of the muffins.
Eggs. Make sure they are room temperature.
Brown Sugar. I used dark brown sugar, but you can substitute with light brown sugar.
Butter. I use unsalted butter, but you can use salted butter. Just omit salt.
Pre-Bake Tips
Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. It helps more accurately measure ingredients by weight vs. volume.
Spoon and Level Flour. If you do not have a kitchen scale, then spoon and level your flour to ensure you are not adding too much.
Room Temperature Ingredients. Make sure your eggs are at room temperature before beginning.
Have All Ingredients Ready. I like to measure out all my ingredients before I begin. This just helps ensure I am able to work more efficiently and quickly.
How To Make Banana Pumpkin Muffins
This Banana Pumpkin Muffins recipe uses baking tools and ingredients that can be found in most homes. Please see recipe card for full list of equipment and ingredients.
Step 1: Preheat oven to 425 F. Sift flour, salt, pumpkin pie spice, ground cinnamon and baking soda. Set aside.
Step 2: Melt butter and allow to cool. Add brown sugar and whisk until combined.
Step 3: Add pumpkin, bananas, vegetable oil, and eggs.
Step 4: Whisk together until well combined - about 1 to 2 minutes.
Step 5: Add dry ingredients to wet ingredients.
Step 6: Use rubber spatula to fold dry ingredients into wet ingredients. Continue to fold until all dry ingredients are incorporated.
Hot Tip! When folding dry ingredients into wet ingredients, place the rubber spatula along the outer part of the bowl and scoop under to pull the wet ingredients from the bottom over the top of the dry ingredients - folding them into one another until combined. Be cautious because you may find pockets of dry ingredients so make sure to disperse as best as possible without over mixing.
Step 7: After ingredients are mixed well, set aside.
Step 8: Place baking liners in 12 cup muffin pan.
Step 9: Fill each liner to the top using a cookie scoop or spoon.
Step 10: Bake at 425 F for 6 minutes, and then without opening the oven door, reduce oven temperature to 350 F and bake for another 15 minutes.
Step 11: Remove from oven. Carefully remove muffins and place wire rack to cool.
Variations & Substitutions
- Add chocolate morsels for a bit of sweetness!
- Add your preferred nuts - pecans or walnuts, or your favorite.
- I use dark brown sugar, but you can use light brown sugar as 1:1.
I also made my Vanilla Buttercream frosting to use on some of them, and it tasted wonderful! You can use orange food coloring, and then Ateco tip 849 to pipe a pumpkin on top. I topped it off with a cinnamon stick.
Storage
Room Temperature Storage - place in storage container or ziplock bag for up to 3 days if not frosting with buttercream. If frosting with buttercream, then keep in refrigerator for up to 3 days.
Freezer Storage - allow to cool completely and then place in freezer safe ziplock bag (no buttercream only). Freeze for up to 3 months. Remove from freezer and allow to come to room temperature before eating.
More Recipes To Try
Chocolate Chip Cookies without Brown Sugar
Mexican Hot Chocolate Brownies
Cinnamon Shortbread Cookies
If you have tried this Banana Pumpkin Muffins recipe, or any other recipe on this website, please don't forget to leave a star ⭐️ review! Your feedback and comments are appreciated!
Banana Pumpkin Muffins
Send this recipe to your inbox!
Get his recipe direct to your inbox along with the monthly Newsletter sharing new recipes, tips and behind the scenes details. We won't be spammy - promise!
Equipment
- mixing bowls
- whisk
- kitchen scale recommended
- rubber spatula
- 12 cup muffin baking pan
- non stick baking liners
- cookie scoop optional
Ingredients
- 1 ½ cup all purpose flour 180 g
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp fine sea salt
- ¼ cup unsalted butter, melted
- ½ cup dark brown sugar 106 g
- 2 eggs room temperature
- 2 ripe bananas, mashed 210 g
- ½ can Libby's Pumpkin Puree 15oz 212 g or just under 1 cup
- ¼ cup vegetable oil, or canola oil 50 mL
Instructions
- Preheat oven to 425 F. Sift flour, salt, pumpkin pie spice, ground cinnamon and baking soda. Set aside.
- Melt butter and allow to cool. Add brown sugar and whisk until combined.
- Add pumpkin, bananas, vegetable oil, and eggs.
- Whisk together until well combined - about 1 to 2 minutes.
- Add dry ingredients to wet ingredients.
- Use rubber spatula to fold dry ingredients into wet ingredients. Continue to fold until all dry ingredients are incorporated. After ingredients are mixed well, set aside.
- Place baking liners in 12 cup muffin pan. Fill each liner to the top using a cookie scoop or spoon.
- Bake at 425 F for 6 minutes, and then without opening the oven door, reduce oven temperature to 350 F and bake for another 15 minutes.
- Remove from oven. Carefully remove muffins and place wire rack to cool.
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