Pumpkin banana muffins are a deliciously soft, moist and fluffy cross between pumpkin bread and banana bread. These banana pumpkin muffins are topped with crunchy cinnamon sugar, giving them the perfect contrast of texture and flavors. They make the perfect fall breakfast treat.
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Why Should You Make This Recipe
I absolutely adore a delicious muffin recipe. Especially moist and fluffy muffins filled with cozy spices. My Sweet Potato Muffins, Cinnamon Streusel Muffins, Apple Cider Donut Muffins, and Banana Coffee Cake Muffins are just a few of my favorite muffins recipes from the blog. These pumpkin banana muffins are filled with the coziest flavors and textures. I know you’ll love these banana bread pumpkin muffins just as much because:
- Layers of flavors and textures: From the incredibly moist pumpkin and banana filled muffins, to the sweet and crunchy cinnamon sugar topping these made for fall muffins will delight your senses.
- Easy to make and bake: These homemade fluffy pumpkin banana muffins taste like you just bought them from the bakery, but are so simple to make at home. Grab two bowls, a whisk and a muffin pan; then mix, rest, bake and enjoy!
Ingredients
This banana pumpkin muffins recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you will need to whip up a batch.
Pumpkin Banana Muffins
Dry Ingredients: Gather all purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice and salt.
Wet Ingredients: Gather mashed banana, oil, granulated sugar, light brown sugar, eggs and pumpkin puree.
Substitutions
Here are my recommended substitutions to make these delicious banana bread and pumpkin muffins.
- All purpose flour: To make this banana pumpkin muffin recipe gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Oat flour would also work well in this recipe. Make sure to measure the flour by grams (210 g) versus cup for cup for the most accurate substitution.
- Baking Powder and Baking Soda: These both act as leaveners in this muffin recipe.
- Ground Cinnamon and Pumpkin Pie Spice: I love a lot of sweet warming spices when I bake with pumpkin. Cinnamon is particularly wonderful so I like to use more of that spice. If you don’t have ground cinnamon or pumpkin pie spice, you can also use 1 tablespoon chai spice or apple pie spice blends.
- Mashed Banana: Make sure the bananas are fully ripened with some brown spots.
- Brown Sugar and Granulated Sugar: These pumpkin muffins with banana call for granulated and light brown sugar, but maple sugar would also work well to make this recipe refined sugar free.
- Oil: I like to bake with canola oil. However, any neutral baking oil will work well in this muffin recipe. If you prefer a more buttery taste, use ½ cup (118 ml) melted butter.
- Eggs: This recipe has not been tested without eggs.
- Canned Pumpkin Puree: You can use the same amount of fresh pumpkin puree if you have some on hand. Do not use pumpkin pie filling.
- Cinnamon Sugar Topping: These soft and fluffy banana and pumpkin muffins are just as delicious without the cinnamon sugar topping. Feel free to omit if you like.
Variations
- Mini Pumpkin Banana Muffins: Prepare the muffin recipe according to the recipe directions. Use a 24 ct. mini muffin pan with mini cupcake liners. Use a tablespoon sized cookie scoop to scoop the batter into the lined mini muffins wells. Bake the muffins at 375 (190 C) for 14-16 minutes or until the sides of the muffins are lightly golden and the tops bounce back quickly when lightly pressed. Cool the muffins in the pan for 10-15 minutes. Gently remove them from the pan and enjoy!
- Pumpkin Banana Chocolate Chip Muffins: Prepare the recipe as written. Fold in 1 cup (170 g) chocolate chips into the batter right after mixing the dry ingredients into the wet. Bake according to the recipe directions.
- Banana Pumpkin Muffins with Streusel: Prepare the streusel by mixing ½ cup (60 g) all purpose flour, ¼ cup (50 g) light brown sugar, 1 teaspoon (3 g) ground cinnamon mixed with 4 tablespoon (57 g) unsalted butter, cold and cubed into small pieces until a sand like consistency is formed. Prepare the pumpkin and banana muffins, top with the streusel and bake as written in the recipe.
- Maple Glaze: Top the muffins with a maple glaze. Whisk 1 cup powdered sugar (120 g) with 2 tablespoons (30 ml) maple syrup and 1 - 2 tablespoons (15 - 30 ml) milk until smooth and well combined. Drizzle over the muffins and enjoy.
How To Make
Learn how to make pumpkin banana muffins in a few easy steps!
- In a mixing bowl, whisk the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice and salt together until well combined.
- In another bowl whisk the mashed banana, oil, granulated sugar, light brown sugar and eggs together until well combined. Whisk in the pureed pumpkin until smooth and well combined.
- Mix the dry ingredients into the wet until just combined. Cover the bowl with a clean dish towel or lid and rest at room temperature while preheating the oven to 375 F (190 C). Resting the batter allows the glutens to rest and hydrate. This helps the banana bread pumpkin muffins bake up taller. Allow at least 30 minutes for resting the muffin batter and for preheating the oven. While the oven preheats, make the cinnamon sugar if using.
4. In mixing bowl, whisk the granulated sugar and ground cinnamon until well combined. Line (2) 12 ct. muffin pans with cupcake liners. Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup. Top with the cinnamon sugar. Bake the muffins at 375 F (190 C) for 18 - 22 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. Be careful as the cinnamon sugar will be very hot. Cool the pumpkin muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy!
How To Make Ahead, Freeze and Store
- Store: Place the pumpkin banana bread muffins in an airtight container at room temperature for up to 4 days. Keep in mind that these muffins are very moist, so they will most likely feel a bit sticky or wet on top. To help with this, line the container with a layer of paper towels, place the muffins in a single layer on the paper towels and place another layer of paper towels on top of the muffins.
- Freeze: Make sure the muffins are completely cooled to room temperature. Individually wrap each muffin in plastic wrap. Place each wrapped muffin in a ziplock bag. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the pumpkin spice banana pumpkin muffins is to let them sit out at room temperature for at least two hours. Enjoy at room temperature or microwave the muffin for 20 - 30 seconds for that “fresh from the oven” taste.
M’s Expert Tips
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft, fluffy and moist muffins.
- Don’t overmix the muffin batter. Mix in the dry ingredients into the wet by hand until just combined.
- Rest the batter for 30 - 60 minutes. This is a little trick to get those beautiful bakery style domes on muffins. Allowing some time for resting allows the batter to hydrate, thicken and rise, making these the best pumpkin banana muffins.
- Alternate muffin wells in the muffin pan. This allows each muffin to get the maximum of amount of even heat circulating around it. The tops will still pop up, but they won’t be as high if you decide to fill all the muffin liners at once.
FAQs
When storing moisture heavy baked goods such as banana bread, pumpkin bread or pumpkin banana muffins, the moisture becomes trapped in the airtight container. That excess moisture settles on top of the muffins, creating a sticky, wet layer. To help with this, add a layer of paper towels on the bottom of the container and also on top of the muffins while stored in the airtight container. Feel free to throw in a couple of saltines to help absorb even more moisture.
Each person has their own definition of what “healthy” means. Muffins can be made healthier by using whole grains, natural sweeteners and ingredients with fiber such as pumpkin. Homemade muffins are healthier than store bought ones as you can control the ingredients used in the muffins.
Other Pumpkin Recipes to Try
- Pumpkin Pie Cookies
- Pumpkin Donuts
- Pumpkin Bread with Cream Cheese Frosting
- Chewy Maple Pumpkin Cookies
- Pumpkin Muffins from Cake Mix
If you try this Pumpkin Banana Muffins recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Pumpkin Banana Muffins Recipe
Equipment
- 2 12 ct. non stick muffin pan
- 1 whisk and flexible spatula or spoon
Ingredients
Pumpkin Banana Muffins
- 1¾ cups (210 g) all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup mashed banana about 2 medium to large bananas
- ½ cup (118 ml) oil
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown or dark brown sugar
- 2 large eggs (US), room temperature
- 1 cup (240 g) canned pumpkin
Cinnamon Sugar Topping
- 3 tablespoons (38 g) coarse sugar
- 1 teaspoon ground cinnamon
Instructions
- In a mixing bowl, whisk the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice and salt together until well combined.1¾ cups (210 g) all purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, 1½ teaspoons ground cinnamon, 1½ teaspoons pumpkin pie spice, ½ teaspoon salt
- In another bowl whisk the mashed banana, oil, granulated sugar, light brown sugar and eggs together until well combined. Whisk in the pureed pumpkin until smooth and well combined.1 cup mashed banana, ½ cup (118 ml) oil, ¾ cup (150 g) granulated sugar, ¼ cup (50 g) light brown or dark brown sugar, 2 large eggs (US), room temperature, 1 cup (240 g) canned pumpkin
- Mix the dry ingredients into the wet until just combined. Cover the bowl with a clean dish towel or lid and rest at room temperature while preheating the oven to 375 F (190 C). Resting the batter allows the glutens to rest and hydrate. This helps the banana bread pumpkin muffins bake up taller. Allow at least 30 minutes for resting the muffin batter and for preheating the oven. While the oven preheats, make the cinnamon sugar if using.
- In mixing bowl, whisk the granulated sugar and ground cinnamon until well combined. Line (2) 12 ct. muffin pans with cupcake liners. Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup. Top with the cinnamon sugar.3 tablespoons (38 g) coarse sugar, 1 teaspoon ground cinnamon
- Bake the muffins at 375 F (190 C) for 18 - 22 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. Be careful as the cinnamon sugar will be very hot.
- Cool the pumpkin muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy!
Whitney says
Can you substitute coconut flour or almond flour?
Megan says
Hi Whitney, I haven't tried subbing AP flour with coconut flour or almomd flour for this recipe. My best suggestion is to use a 1:1 or cup for cup GF flour from Bobs Red Mill or King Arthur Baking if AP flour isn't something you can have.
ErinBBaking says
Was already going to leave a 5 star review just because of how you include measurements in the recipe steps BUT then I actually made the muffins and tasted them. This recipe actually gets TEN stars! Thanks for sharing the recipe and for being so considerate and including weights too.
Megan says
Hi Erin, thank you so much for the kind words and review on these pumpkin banana muffins. I am so happy you love them!