These easy and moist Pumpkin Banana Muffins will disappear in minutes! They are the perfect fall breakfast and you can whip them up in less than 30 minutes. You've got to make these muffins today!
The combination of the banana and pumpkin flavors are a perfect fit.
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Why you will love pumpkin banana muffins
- Rich Flavor Combination: Pumpkin banana muffins offer a delightful blend of pumpkin's earthy sweetness and the natural creaminess of ripe bananas. This flavor combination that's both comforting and satisfying.
- Simple Preparation: These muffins are easy to make, and come together in no time at all. You'll appreciate this straightforward recipe that allows you to enjoy delicious, homemade treats without the hassle of complex baking techniques.
- Moist, Tender Texture: The inclusion of both pumpkin and ripe bananas ensures that the muffins turn out incredibly moist and tender. Their soft, melt-in-your-mouth consistency provides a comforting, indulgent experience with every bite, making them an irresistible treat.
Simple ingredients to make easy pumpkin banana muffin
- All-Purpose Flour - I used basic unbleached all-purpose flour to make these muffins. If you need to make gluten-free muffins, use a 1-1 flour, not almond flour as it doesn’t bake up quite the same. White whole wheat flour can be substituted. You won't be able to tell the difference.
- Baking Soda - A touch of baking soda helps these muffins rise. It’s a good idea to test your baking soda now and then to ensure it is still active. T
- Salt - I added a pinch of salt to enhance the flavor of the muffins, any kind of salt will work.
- Cinnamon - The warm spices of cinnamon or pumpkin pie spice can't be beat during the fall season.
- Softened Butter - Salted or unsalted butter are both good options. If you use salted just adjust the amount of salt you add to the batter.
- Sugar - White granulated sugar adds sweetness to these muffins. Feel free to use coconut sugar on a one-to-one basis if that’s what you’ve got in your pantry. This recipe doesn't call for any brown sugar.
- Eggs - Eggs help bind the muffins. Let the eggs come to room temperature. If you forgot to pull them out of the fridge, run them under warm water.
- Vanilla - Pure vanilla extract adds more sweetness to the muffins.
- Pumpkin Puree - Be sure you are not using pumpkin pie filling.
- Bananas - The riper the banana the better they are at adding natural sweetness.
- Walnuts - Chopped walnuts add some crunch to the muffins.
How to make banana pumpkin muffins
Step-by-step instructions with pictures in between most steps.
Step 1: Preheat the oven to 350 degrees. Spray muffin tin with nonstick spray or line it with muffin liners. Set aside.
Step 2: Whisk the flour, baking soda, cinnamon and salt together in a small bowl. Set aside.
Step 3: In a large mixing bowl, mix softened butter, sugar, eggs, mashed bananas, pumpkin puree and vanilla.
Step 4: Add the dry ingredients to the wet ingredients and mix until all ingredients are incorporated.
Step 5: Mix in the walnuts.
Step 6: Spoon the banana mixture evenly into each cup or liner.
Step 7: Bake for 17-20 minutes in a hot oven until the tops are golden brown and a fork or toothpick stuck into one of the muffins comes out clean. Place the muffins on a wire rack to cool slightly before serving.
Kitchen Tools to make Pumpkin Banana Muffins
- Chocolate chip banana muffins - Add semi-sweet, dark, or milk chocolate chips to your muffin batter.
- Blueberry banana muffins - Stir in fresh or frozen blueberries in place of the pumpkin. If using frozen, no need to thaw them.
- Coconut banana muffins - Mix in shredded coconut or use as a garnish. You can also substitute coconut oil for the butter for a little more coconut flavor.
- Make them egg-free - Substitute 1 tablespoon of flax and 3 tablespoons of water for each egg or use ¼ of yogurt for each egg. Make sure to use plain yogurt if you go this route.
- Jumbo Banana Muffins - Make the muffins jumbo with a 6-cup muffin pan.
- Mini muffins - Pour the batter into a mini muffin tray and get 24 muffins. Perfect for brunch!
- Cinnamon Sugar Muffins - Sprinkle a mixture of cinnamon and sugar over the top of the muffins when they come out of the oven.
- Pumpkin Banana Bread - You can make this recipe into bread!
Yes, you can substitute an extra banana for the pumpkin puree.
Two bananas is all you need to add to the muffin mixture.
If your banana muffins come out hard you probably added to much flour. Be sure that you are not packing the flour too tightly when measuring.
The secret to moist muffins is to not over cook the muffins. Muffins should be removed from the oven when they have an internal temperature of 185 degrees.
Make sure your bananas are ripe! If you don't have black peel overripe bananas, place them on a baking sheet and cook at 300 degrees for 15 - 20 minutes. Let the bananas cook completely before mashing.
Measure the flour and sugar accurately. Scoop the flour or sugar into the measuring cup and use a knife to level it off so the sugar or flour sit right at the top of the cup.
Room temperature fridge items. Take eggs and butter out of the fridge so they have time to come to room temperature.
How to store pumpkin banana muffins
Countertop: To keep your banana muffins moist, wrap them in plastic wrap and store it in an airtight container. They will be good at room temperature for up to 5 days.
Freezer: For best results, wrap the muffins in plastic wrap and place them in a sealed freezer bag. Store in the freezer for up to three months.
Pumpkin Banana Muffins
- Preheat the oven to 350 degrees. Spray a six muffin pan with nonstick spray or line it with cupcake liners. Set aside.
- Whisk together the flour, baking soda, cinnamon, and salt in a large bowl. Set aside.1 ¼ cup All Purpose Flour, 1 teaspoon Baking Soda, ½ teaspoon Salt, ½ teaspoon Cinnamon
- In a medium bowl, whisk together softened butter, sugar, eggs, mashed bananas, pumpkin puree and vanilla.½ cup Butter, 1 cup Sugar, 2 Eggs, 1 teaspoon Vanilla, 2 Bananas, ½ cup Pumpkin Puree
- Add the dry ingredients to the wet ingredients and mix with a spatula until all ingredients are incorporated.
- Mix in walnuts. Spoon the mixture evenly into each cup or the paper liners.1 cup Chopped Walnut
- Bake for 17-20 minutes in a hot oven until the tops are golden brown and a fork or toothpick stuck into one of the muffins comes out clean. Place the muffins on a wire rack to cool slightly before serving.