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Pumpkin Banana Muffins Recipe

Megan
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.
4.88 from 8 votes
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Prep Time 10 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 58 minutes
Course Breakfast, brunch, Snack
Cuisine American
Servings 12 muffins

Equipment

  • 2 12 ct. non stick muffin pan
  • 2 mixing bowls
  • 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!

Notes

Store: Place the pumpkin banana bread muffins in an airtight container lined with paper towels on the bottom. Store at room temperature for up to 4 days.
See Variations section of the blog post for other ways to prepare and top these pumpkin banana muffins. 
Keyword Banana Pumpkin Muffins, Pumpkin Banana Bread Muffins, Pumpkin Banana Muffins, Pumpkin Banana Muffins Recipe
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