Pumpkin Banana Muffins combine the natural sweetness of ripe bananas with the warm, spiced richness of pumpkin. These muffins are moist, fluffy, and perfect for breakfast, a quick snack, or even dessert. Whether you’re baking for fall or just looking for a delicious way to use up ripe bananas, this recipe is a must-try!

In this article, we’ll cover everything you need to know, from the best ingredients and step-by-step instructions to troubleshooting common muffin issues. Let’s dive in!

Why You’ll Love Pumpkin Banana Muffins

The Perfect Blend of Flavors

Pumpkin and banana may not seem like a typical combination, but together, they create the ultimate muffin experience!

• Bananas add natural sweetness and moisture.
• Pumpkin brings a rich texture and subtle earthy flavor.
• Spices like cinnamon, nutmeg, and cloves enhance the warmth.

The result? A muffin that’s perfectly balanced—fluffy, moist, and full of comforting fall flavors.

Health Benefits of Pumpkin and Banana

Not only do these muffins taste amazing, but they’re also packed with nutrients!

• Bananas are rich in potassium, fiber, and vitamin B6, making them great for digestion and energy.
• Pumpkin is loaded with vitamin A, vitamin C, and antioxidants, which support immunity and skin health.
• Whole wheat flour or oats can add fiber and make these muffins even more nutritious.

Perfect for Any Occasion

Pumpkin Banana Muffins are versatile and easy to make!

• Great for meal prep—they store well for quick breakfasts.
• Perfect for fall gatherings, potlucks, or holiday treats.
• Kid-friendly and lunchbox-approved!

Ingredients for Pumpkin Banana Muffins

To make the perfect batch of Pumpkin Banana Muffins, you’ll need a combination of simple pantry staples and a few key ingredients to enhance flavor and texture. Let’s break it down!

If you love Pumpkin Banana Muffins, you’ll definitely want to try some other delicious baked treats! Check out Pumpkin Cream Cheese Muffins for a rich and creamy twist, or go for Banana Nut Muffins if you love a crunchy texture. Looking for something cozy? Spiced Pumpkin Bread is packed with warm fall flavors. And if you’re in the mood for a classic, Moist Banana Bread is always a winner. Happy baking!

Essential Ingredients

Optional Add-Ins for Extra Flavor & Texture

Want to customize your muffins? Try these mix-ins:

• Chopped walnuts or pecans (½ cup) – Adds crunch.
• Chocolate chips (½ cup) – Makes them extra indulgent.
• Rolled oats (¼ cup) – Boosts fiber and gives a hearty texture.

Ingredient Substitutions

Need to make some swaps? No problem!

• No brown sugar? Use coconut sugar or honey.
• No vegetable oil? Try melted butter or applesauce for a lighter version.
• Gluten-free? Use a 1:1 gluten-free flour blend.

Step-by-Step Recipe for Pumpkin Banana Muffins

Now that we have all the ingredients ready, let’s walk through the simple steps to make these Pumpkin Banana Muffins. This recipe is beginner-friendly and requires just one bowl for easy cleanup!

Step 1: Preheat & Prepare

• Preheat your oven to 350°F (175°C).
• Line a muffin tin with paper liners or lightly grease each cup with non-stick spray.

Step 2: Mash the Bananas

• In a large mixing bowl, mash 2 ripe bananas with a fork until smooth.
• The bananas should have some small lumps but no large chunks.

Step 3: Mix the Wet Ingredients

• Add the following to the mashed bananas:
  • ¾ cup pumpkin purée
  • 2 large eggs
  • ⅓ cup vegetable oil
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
• Whisk until everything is well combined.

Step 4: Add the Dry Ingredients

• Sprinkle the following dry ingredients over the wet mixture:
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ½ teaspoon salt
• Gently stir with a spatula or wooden spoon until just combined. Do not overmix, as this can make the muffins dense.

Step 5: Fold in Add-Ins (Optional)

• If using chocolate chips, nuts, or oats, gently fold them into the batter at this stage.

Step 6: Fill the Muffin Cups

• Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
• This ensures the muffins rise properly without overflowing.

Step 7: Bake to Perfection

• Place the muffin tin in the preheated oven and bake for 18-22 minutes.
• Check doneness by inserting a toothpick into the center of a muffin—it should come out clean or with a few crumbs.

Step 8: Cool & Enjoy

• Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
• Serve warm, or let them cool completely for the best texture.

Baking Tips for the Best Pumpkin Banana Muffins

✔ Use overripe bananas – The riper the bananas, the sweeter the muffins!
✔ Don’t overmix the batter – Overmixing leads to dense muffins. Stir until just combined.
✔ Adjust sweetness – If you prefer a less sweet muffin, reduce the brown sugar slightly.
✔ Make mini muffins – Reduce the baking time to 12-14 minutes for bite-sized treats!

Troubleshooting Common Muffin Problems

Even the best bakers run into muffin mishaps from time to time. If your Pumpkin Banana Muffins didn’t turn out as expected, don’t worry! Here’s how to fix the most common muffin problems.

Why Are My Banana Muffins Soggy?

Soggy muffins are often caused by too much moisture or underbaking.

✅ Solutions:

• Use the right banana-to-flour ratio. Too much banana can make the batter too wet. Stick to 2 medium bananas (about 1 cup mashed).
• Check for doneness. Insert a toothpick into the center of a muffin—it should come out clean or with a few dry crumbs. If it’s wet, bake for a few more minutes.
• Avoid overmixing. Overmixed batter traps too much air, leading to uneven baking.

Why Are My Pumpkin Muffins Sticky?

A sticky top can happen if muffins are stored improperly or underbaked.

✅ Solutions:

• Let them cool completely before storing. Muffins release steam as they cool, which can cause stickiness if trapped in a container too soon.
• Store muffins in a dry place. If humidity is high, keep muffins at room temperature in a paper towel-lined container.
• Bake for the right amount of time. Sticky muffins can be slightly underbaked. Ensure they reach 18-22 minutes in the oven.

Why Are My Banana Muffins Sinking?

If your muffins collapse in the center after baking, the culprit is usually too much moisture or opening the oven door too soon.

✅ Solutions:

• Use properly mashed bananas. Overripe bananas can add excess liquid. If your bananas are very soft, reduce the amount slightly.
• Don’t overfill the muffin cups. Fill them ¾ full to allow room for rising.
• Keep the oven door closed while baking. Sudden temperature changes can make muffins sink. Check doneness only after 18 minutes.

Why Are My Muffins Dry?

Dry muffins are often caused by too much flour or overbaking.

✅ Solutions:

• Measure flour correctly. Spoon flour into the measuring cup and level it off instead of scooping directly from the bag.
• Use oil or butter. These add moisture—don’t skip them!
• Don’t overbake. Check at 18 minutes and remove when the tops are set and a toothpick comes out clean.

Why Did My Muffins Not Rise?

Flat muffins are usually a sign of expired leavening agents or overmixing.

✅ Solutions:

• Check your baking soda. If it’s over 6 months old, it may have lost its power. Replace it with fresh baking soda.
• Avoid overmixing the batter. Overmixing creates dense muffins that don’t rise properly. Mix until just combined.
• Make sure your oven is preheated. Baking at the right temperature (350°F) helps muffins rise properly.

Quick Fixes for Next Time

Substitutions and Variations

One of the best things about Pumpkin Banana Muffins is how versatile they are! Whether you have dietary restrictions, prefer different flavors, or just want to experiment, here are some easy substitutions and delicious variations.

Can You Substitute Pumpkin for Bananas in Muffins?

Yes, but it will slightly change the texture and sweetness.

✅ How to Substitute:

• Swap 1 cup of mashed banana for ¾ cup pumpkin purée.
• Since bananas are naturally sweeter, you may need to add 1-2 extra tablespoons of sugar to balance the flavors.

🔹 Texture Change: Muffins will be a bit denser and less sweet but still delicious!

Is Pumpkin Banana Bread Good?

Absolutely! If you prefer a loaf instead of muffins, this batter works perfectly for banana bread.

✅ How to Make Pumpkin Banana Bread:

• Follow the same ingredients and instructions.
• Pour batter into a 9×5-inch loaf pan lined with parchment paper.
• Bake at 350°F (175°C) for 50-60 minutes until a toothpick comes out clean.

Healthier Swaps for Pumpkin Banana Muffins

📝 Pro Tip: If using whole wheat flour, use 1 ½ cups instead of 1 ¾ cups, as it absorbs more moisture.

Flavor Variations for Pumpkin Banana Muffins

✅ Chocolate Chip Pumpkin Banana Muffins

• Fold ½ cup chocolate chips into the batter for a sweet upgrade.
• Use dark chocolate for a richer flavor!

✅ Pumpkin Banana Nut Muffins

• Stir in ½ cup chopped walnuts or pecans for crunch.
• Sprinkle extra nuts on top before baking for a beautiful finish.

✅ Gluten-Free Pumpkin Banana Muffins

• Swap all-purpose flour for a 1:1 gluten-free flour blend.
• Ensure baking soda and spices are certified gluten-free.

✅ Dairy-Free Pumpkin Banana Muffins

• Use coconut oil or dairy-free butter instead of regular butter.
• Substitute milk-based mix-ins with dairy-free chocolate chips or nuts.

✅ Spiced Pumpkin Banana Muffins

• Add an extra pinch of ginger and allspice for a warm, cozy taste.
• Top with a dusting of cinnamon sugar before baking.

Nutrition Facts for Pumpkin Banana Muffins

Wondering how Pumpkin Banana Muffins fit into your diet? These muffins are naturally sweetened with bananas and packed with fiber from pumpkin, making them a healthier option compared to traditional muffins. Here’s a breakdown of their nutritional value.

Nutritional Breakdown (Per Muffin, Approximate)

How to Make Them Healthier

✅ Lower the Sugar

• Reduce brown sugar to ⅓ cup or swap it for coconut sugar.
• Use extra-ripe bananas to naturally sweeten the muffins.

✅ Increase the Fiber

• Swap ½ cup all-purpose flour for oat flour or whole wheat flour.
• Add 1-2 tablespoons of ground flaxseeds to the batter.

✅ Cut the Fat

• Replace ⅓ cup vegetable oil with ⅓ cup unsweetened applesauce.
• Use Greek yogurt instead of oil for added protein and moisture.

✅ Boost the Protein

• Mix ½ scoop of vanilla protein powder into the dry ingredients.
• Use almond flour as part of the flour blend.

Are Pumpkin Banana Muffins Good for Weight Loss?

Yes! These muffins are a healthier alternative to store-bought pastries because:
✔ They have natural ingredients with no artificial additives.
✔ The fiber from pumpkin and bananas helps keep you full longer.
✔ You can adjust the sugar and fat to make them even lighter.

Storage and Freezing Tips

To keep your Pumpkin Banana Muffins fresh and delicious, proper storage is key! Whether you’re enjoying them throughout the week or saving them for later, here’s how to store them the right way.

How to Store Pumpkin Banana Muffins

✅ At Room Temperature (Best for 2-3 Days)

• Allow muffins to cool completely before storing.
• Place them in an airtight container lined with a paper towel to absorb excess moisture.
• Keep at room temperature for up to 3 days.

📝 Pro Tip: Avoid storing muffins in plastic bags, as they can become sticky due to trapped moisture.

✅ In the Refrigerator (Best for 5-7 Days)

• Store muffins in an airtight container in the fridge.
• Let them sit at room temperature for 10 minutes before eating to bring back their soft texture.

How to Freeze Pumpkin Banana Muffins

✅ For Long-Term Storage (Best for 3 Months)
Freezing is a great way to keep muffins fresh for months without losing flavor or texture!

Step-by-Step Freezing Instructions

1. Cool completely – Warm muffins will create ice crystals and get soggy.
2. Wrap individually – Use plastic wrap or parchment paper to prevent freezer burn.
3. Store in a freezer-safe bag – Place wrapped muffins in a ziplock bag and remove excess air.
4. Label the bag – Write the date to track freshness.

✅ How to Reheat Frozen Muffins

• Microwave: Heat for 20-30 seconds for a quick, warm muffin.
• Oven: Bake at 300°F (150°C) for 5-7 minutes for a fresh-out-of-the-oven feel.

📝 Pro Tip: To keep muffins soft, wrap them in a damp paper towel before microwaving.

Delicious Additions & Serving Ideas

Now that your Pumpkin Banana Muffins are baked and stored properly, let’s talk about the best ways to serve and enjoy them! Whether you want to enhance their flavor or pair them with a delicious drink, here are some tasty ideas.

Best Toppings for Extra Flavor

Give your muffins a little something extra by adding a delicious topping before or after baking!

✅ Before Baking:

• Sprinkle cinnamon sugar on top for a sweet, crispy crust.
• Add a few chopped nuts or pumpkin seeds for crunch.
• Swirl in a teaspoon of cream cheese or nut butter for a rich surprise.

✅ After Baking:

• Drizzle with honey or maple syrup for extra sweetness.
• Spread with butter, almond butter, or peanut butter for a protein boost.
• Dust with powdered sugar for a bakery-style touch.

What to Serve with Pumpkin Banana Muffins

Pair these muffins with your favorite drinks or side dishes for a complete meal or snack!

☕ Best Drinks to Pair With:

• A warm cup of chai tea or cinnamon latte.
• Freshly brewed coffee or pumpkin spice latte.
• A cold glass of almond milk or oat milk.

🍎 Side Dishes for a Hearty Breakfast:

• Greek yogurt with a drizzle of honey and granola.
• Fresh fruit like apple slices, berries, or a banana.
• Scrambled eggs for a protein-packed breakfast.

Creative Ways to Use Leftover Muffins

✅ Make Muffin French Toast

• Slice muffins in half and dip in a mixture of eggs, milk, and cinnamon.
• Cook on a buttered skillet for 2-3 minutes per side.
• Serve with syrup and fresh fruit.

✅ Turn Into Muffin Parfaits

• Crumble a muffin into a glass.
• Layer with yogurt and berries for a healthy dessert.

✅ Make a Quick Muffin Bread Pudding

• Cube leftover muffins and mix with 1 egg, ½ cup milk, and cinnamon.
• Bake at 350°F (175°C) for 15 minutes for a delicious mini bread pudding!

Final Thoughts

Pumpkin Banana Muffins are an easy, flavorful, and nutritious treat that’s perfect for breakfast, snacks, or even dessert. Whether you like them plain, with mix-ins, or paired with your favorite drink, they’re guaranteed to be a hit!

Try this recipe today and enjoy the warm, comforting flavors of pumpkin and banana in every bite. Happy baking!

Pumpkin Banana Muffins: The Best Moist & Fluffy Recipe

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• Author: JULIA
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

Print Recipe

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Description

Pumpkin Banana Muffins combine the natural sweetness of ripe bananas with the warm, spiced richness of pumpkin. These muffins are moist, fluffy, and perfect for breakfast, a quick snack, or even dessert!

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Ingredients

Scale 1x2x3x

• 2 medium-sized ripe bananas, mashed
• ¾ cup pumpkin purée
• 2 large eggs
• ½ cup brown sugar
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• ½ tsp salt
• ½ cup chocolate chips or chopped nuts (optional)

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Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup.
2. In a large mixing bowl, mash the bananas until smooth.
3. Add pumpkin purée, eggs, brown sugar, vegetable oil, and vanilla extract. Whisk until well combined.
4. Sprinkle flour, baking soda, cinnamon, nutmeg, cloves, and salt over the wet mixture. Stir until just combined. Do not overmix.
5. If using, fold in chocolate chips or nuts.
6. Divide the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 5 minutes before transferring to a wire rack.
9. Enjoy warm or store for later!

Notes

For best results, use overripe bananas for extra sweetness. Store in an airtight container for up to 3 days or freeze for longer storage.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 12g
• Sodium: 200mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg

Keywords: pumpkin, banana, muffins, breakfast, fall recipe