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Pumpkin Banana Muffins Recipe

Megan
These pumpkin banana muffins are soft, moist, and packed with cozy pumpkin spice and ripe banana flavor. Made with simple ingredients, they’re an easy fall bake that’s perfect for breakfast, snacks, or enjoying with a warm cup of coffee. One bite and you’ll see why pumpkin and banana make such a delicious pair.
4.88 from 8 votes
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins

Equipment

  • 1 - 2 12 ct. non stick muffin pans
  • 12 cupcake liners
  • 2 mixing bowls
  • 1 whisk and flexible spatula or spoon
  • 1 large cookie scoop optional

Ingredients
  

Pumpkin Banana Muffins

  • 2 cups (240 g) all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • 1½ teaspoons pumpkin spice
  • ½ teaspoon salt
  • 1 cup mashed banana about 2 medium to large bananas
  • 1 cup (240 g) canned pumpkin
  • ½ cup (118 ml) oil
  • ½ cup (150 g) granulated sugar
  • ½ cup (100 g) light brown or dark brown sugar
  • 2 large eggs (US), room temperature
  • 2 teaspoons (10 ml) vanilla extract

Cinnamon Sugar Topping

  • 3 tablespoons (38 g) coarse sugar
  • 1 teaspoon ground cinnamon

Instructions
 

  • Preheat the oven to 400 F (205 C) for 20 - 30 minutes. Line (1 - 2) 12 count muffin pan with 12 cupcake liners. I recommend alternating filled cups with empty cups for the best rise.
  • In a mixing bowl, whisk the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice and salt together until well combined.
    2 cups (240 g) all purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1½ teaspoons ground cinnamon , 1½ teaspoons pumpkin spice, ½ teaspoon salt
  • In another bowl whisk the mashed banana, pumpkin puree, oil, granulated sugar, light brown sugar and eggs together until well combined. Mix the dry ingredients into the wet until just combined.
    1 cup mashed banana , 1 cup (240 g) canned pumpkin , ½ cup (118 ml) oil , ½ cup (150 g) granulated sugar, ½ cup (100 g) light brown or dark brown sugar, 2 large eggs (US), room temperature, 2 teaspoons (10 ml) vanilla extract
  • If you would like to top the muffins with the recommended cinnamon sugar, whisk the granulated sugar and ground cinnamon until well combined.
    3 tablespoons (38 g) coarse sugar, 1 teaspoon ground cinnamon
  • Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup. There should be enough batter to fully fill the muffin wells. If there is extra, just add another cupcake liner to make a baker's dozen (13) muffins). Top the muffins with the cinnamon sugar.
  • Bake the muffins at 400 F (205 C) for 18 - 20 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.

Notes

Store: Place the pumpkin banana bread muffins in an airtight container at room temperature for up to 3 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. For longer storage, keep the muffins in the fridge for up to 5 days or freeze for up to 2 months. 
See the Variations section of the blog post to try different mix-ins or toppings for these pumpkin banana muffins. 
Pumpkin Banana Muffin Troubleshooting
  • Too dense: Don’t overmix the batter; stir just until the dry ingredients disappear.
  • Too wet/gummy: Bake a little longer, and make sure your pumpkin and banana aren’t unusually watery before baking.
  • Muffin sank in the middle: Avoid opening the oven door early, and check that your baking soda/powder is fresh.
  • Too dry: Measure flour carefully and avoid overbaking.
  • Not sweet enough: Use very ripe bananas, or add a little extra brown sugar or maple syrup.
  • Burnt edges, raw center: Lower the oven temperature slightly and bake longer.
  • Sticking to the liners: Let muffins cool for several minutes before removing them; lightly greasing liners can also help.
 
Keyword Banana Pumpkin Muffins, fall baking, Muffin Recipe, Pumpkin Banana Muffins, Pumpkin Banana Muffins Recipe
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