Easy Pumpkin Banana Muffins (with Walnuts)

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These easy and moist Pumpkin Banana Muffins will disappear in minutes! They are the perfect fall breakfast that you can whip up in less than 30 minutes.

The combination of the banana and pumpkin flavors is a perfect fit.

I make these muffins year-round because the combination of pumpkin and bananas makes the texture irresistibly moist. Plus, they’re the perfect excuse to use up those ripened bananas sitting on the counter. These muffins are ideal for a quick on the go breakfast or to grab as a snack throughout the day.

These muffins will have your house smelling like a bakery in minutes. On the weekend, I like to serve them with a quiche, breakfast casserole, or a delicious smoothie. Oh and if you like pumpkin recipes, try these no bake protein energy bites.

Simple ingredients

The individual measurements for pumpkin and banana muffins are in the recipe card below.

• 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. 
• 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.
• Ripe Banana  – 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 are provided 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 in a small bowl. Set aside.

Step 3: In a large mixing bowl, mix softened butter, sugar, eggs, mashed banana, 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

Glass Mixing Bowls

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Silicone Spatulas

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Hand Mixer

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Recipe variations

• 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. If you go this route, make sure to use plain yogurt. 
• 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!

FAQ

What to serve with pumpkin banana bread muffins

Recipe Tips

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.

Use the correct type of measuring cups – Always use glass or clear measuring cups for liquid and opaque cups for dry ingredients. 

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.

Freeze: 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.

More muffin recipes

Easy Blueberry Muffins

Cinnamon Roll Muffins

Banana Muffins

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