Pumpkin banana muffins are moist, spiced, and full of fall flavor. Made in one bowl and ready in just 25 minutes, they’re the perfect quick and easy breakfast or snack.
Pumpkin and banana combine in these moist, flavorful muffins that are perfect for fall baking. With warm spices, a bit of sweetness, and a tender crumb, they’re a delicious way to use up ripe bananas while adding a seasonal pumpkin twist.
Best of all, the batter comes together in just one bowl, and the muffins can be made from scratch in about 25 minutes, making these muffins as easy as they are tasty. Whether you enjoy them for breakfast, a quick snack, or a fall-inspired treat, these pumpkin banana muffins are a simple recipe you’ll come back to again and again.
Ingredient notes and substitutions
- Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie mix.
- Bananas: I like to use bananas that are yellow with brown spots for the best flavor.
- Buttermilk: If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- Pumpkin pie spice: If you don’t have pumpkin pie spice, you can make your own homemade pumpkin pie spice blend.
How to make pumpkin banana muffins
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 425°F. Grease or line 15 muffin tin cups. Set aside. Parchment paper liners are my favorite paper liners.
Step 2: In a large bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla.
Step 3: Add the flour, brown sugar, baking soda, salt, and pumpkin pie spice. Stir in just until combined.
Step 4: Divide the batter between the prepared muffin tin cups. Sprinkle with coarse sugar.
Step 5: Bake for 5 minutes. Without opening the oven, reduce the temperature to 350F.
Step 6: Continue baking for about 10-15 minutes, or until a toothpick inserted in the muffin comes out clean.
Step 7: Cool for 5 minutes before removing from pans to wire racks.
Recipe Tips!
- Mixing: I recommend mixing by hand. The batter is easy to mix by hand and this will help to prevent overmixing.
- Serving: The muffins go well with butter or cream cheese. You could also add a dollop of pumpkin butter for even more pumpkin flavor.
- Variations: You can add mix-ins like mini chocolate chips, chopped nuts, or sunflower seeds.
Storage
Store any leftover pumpkin banana muffins in an airtight container. They will keep for 2-3 days when properly stored.
Freezing: You can freeze the baked and cooled muffins. Let them cool to room temperature on a wire cooling rack. Wrap the muffins tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 1 month.
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Pumpkin Banana Muffins
Equipment
Ingredients
- 2 large eggs at room temperature
- 1 cup canned pumpkin puree
- ½ cup mashed ripe bananas about 2 small or 1 medium
- ⅓ cup buttermilk
- ¼ cup neutral oil like canola oil or olive oil
- 1 teaspoon vanilla extract
- 2 cups sifted all-purpose flour
- ⅔ cup light brown sugar packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- Coarse sugar
Instructions
- Preheat oven to 425°F. Grease or line 15 muffin tin cups. Set aside.
- In a large bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla.2 large eggs, 1 cup canned pumpkin puree, ½ cup mashed ripe bananas, ⅓ cup buttermilk, ¼ cup neutral oil, 1 teaspoon vanilla extract
- Add the flour, brown sugar, baking soda, salt, and pumpkin pie spice. Stir in just until combined.2 cups sifted all-purpose flour, ⅔ cup light brown sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 tablespoon pumpkin pie spice
- Divide the batter between the prepared muffin tin cups.
- Sprinkle with coarse sugar.
- Bake for 5 minutes.
- Without opening the oven, reduce the temperature to 350F.
- Continue baking for about 10-15 minutes, or until a toothpick inserted in the muffin comes out clean.
- Cool for 5 minutes before removing from pans to wire racks.
Notes
- Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie mix.
- Bananas: I like to use bananas that are yellow with brown spots for the best flavor.
- Buttermilk: If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- Pumpkin pie spice: If you don’t have pumpkin pie spice, you can make your own homemade pumpkin pie spice blend.
- Nutrition values are estimates.
Nutrition
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