Pumpkin Banana Muffins: The Perfect Fall Treat

There’s something special about Pumpkin Banana Muffins—they bring together the comforting flavors of fall with the natural sweetness of bananas. These muffins are soft, moist, and packed with warming spices like cinnamon and nutmeg, making them the ultimate treat for breakfast, snacks, or even dessert.

Unlike traditional banana muffins, this recipe takes things up a notch by adding pumpkin puree, which enhances both the taste and texture. Not only do these muffins have a rich flavor, but they’re also loaded with nutrients from bananas and pumpkin, making them a great balance between indulgence and health.

In this article, we’ll explore:
The key ingredients that make these muffins special
A step-by-step guide to baking them to perfection
Tips and tricks to avoid common baking mistakes
Fun customizations, from adding chocolate chips to making them gluten-free
Storage tips to keep them fresh longer

Ready to bake some delicious, fluffy, and perfectly spiced Pumpkin Banana Muffins? Let’s dive in!

Introduction to Pumpkin Banana Muffins

What Are Pumpkin Banana Muffins?

Pumpkin Banana Muffins are a delightful twist on classic banana muffins. They combine the moistness of ripe bananas with the rich, earthy flavor of pumpkin puree. These muffins are lightly spiced, naturally sweetened, and have a soft, tender crumb. Whether you enjoy them with a morning coffee or as an afternoon pick-me-up, they never disappoint!

Why This Recipe Is a Must-Try

So, why should you make these muffins? Here’s why they’re special:
Super Moist & Soft – Bananas and pumpkin together create the perfect texture.
Naturally Sweetened – You can cut down on sugar thanks to the natural sweetness of bananas.
Packed with Nutrients – Pumpkin is loaded with fiber, vitamin A, and antioxidants.
Perfect for Any Occasion – Enjoy them for breakfast, as a snack, or as a healthier dessert.
Easy to Make – No fancy equipment needed—just mix, bake, and enjoy!

These Pumpkin Banana Muffins are the best way to enjoy the flavors of fall while using up those overripe bananas sitting on your counter. Up next, let’s take a look at the key ingredients that make these muffins so irresistible!

Key Ingredients and Their Role

When it comes to Pumpkin Banana Muffins, every ingredient plays a crucial role in achieving the perfect balance of flavor, texture, and moisture. Let’s break down the essential ingredients and why they matter.

The Essential Ingredients

1. Pumpkin Purée

Pumpkin is the star of the show! It adds a rich, slightly sweet flavor and helps keep the muffins ultra-moist. Plus, it’s packed with fiber, vitamin A, and antioxidants, making these muffins a healthier choice.

🔹 Tip: Always use 100% pure pumpkin purée, not pumpkin pie filling, which contains added sugar and spices.

2. Ripe Bananas

Bananas not only add natural sweetness but also contribute to a soft, tender texture. The riper the bananas, the better—look for ones with brown spots for the best flavor.

🔹 Tip: Mash the bananas well for a smooth batter, or leave small chunks if you prefer a bit of texture.

3. Flour (All-Purpose or Whole Wheat)

Flour provides the structure for the muffins. You can use all-purpose flour for a light, fluffy texture or whole wheat flour for added fiber and a heartier taste.

🔹 Gluten-Free Option: Swap in a 1:1 gluten-free flour blend if needed.

4. Eggs

Eggs act as a binder, helping to hold everything together and provide structure. They also add richness to the muffins.

5. Sugar (Brown or Coconut Sugar)

A little sugar enhances the sweetness of the bananas and pumpkin while contributing to a slightly caramelized flavor.

🔹 Healthier Alternative: Use coconut sugar or maple syrup for a more natural sweetness.

6. Baking Powder & Baking Soda

These leavening agents give the muffins their rise and help create a fluffy, tender crumb.

7. Pumpkin Pie Spice & Cinnamon

A blend of cinnamon, nutmeg, ginger, and cloves adds the warm, cozy fall flavors that make these muffins irresistible.

8. Oil or Butter

For moisture and richness, you can use either vegetable oil, melted coconut oil, or unsalted butter.

Optional Add-Ins for Extra Flavor

• Chocolate Chips – For a touch of indulgence
• Chopped Nuts – Adds a crunchy texture
• Dried Cranberries – A tart contrast to the sweetness

Step-by-Step Baking Instructions

1. Preheat & Prepare

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with non-stick spray.

2. Mash the Bananas

In a large mixing bowl, mash two ripe bananas with a fork until smooth. You can leave small chunks if you prefer more texture in your muffins.

3. Mix the Wet Ingredients

To the mashed bananas, add:
¾ cup pumpkin purée
2 eggs
½ cup oil or melted butter
⅓ cup sugar (brown or coconut sugar)
1 teaspoon vanilla extract

Whisk everything together until well combined.

4. Combine the Dry Ingredients

In another bowl, whisk together:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
¼ teaspoon salt

5. Mix Wet and Dry Ingredients

Slowly add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix—this keeps the muffins light and fluffy!

6. Fold in Extras (Optional)

If you’re adding chocolate chips, nuts, or dried fruit, gently fold them into the batter at this stage.

7. Fill the Muffin Tin

Using a spoon or ice cream scoop, fill each muffin cup ¾ full with batter.

8. Bake to Perfection

Place the muffin tin in the oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

9. Cool & Enjoy

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or store for later!

Now that we’ve covered the baking process, let’s explore some expert tips to make sure your muffins turn out perfectly soft, moist, and delicious every time! 😊

Step-by-Step Guide to Making Pumpkin Banana Muffins

Ingredients You’ll Need

To create Pumpkin Banana Muffins, gather these simple yet flavorful ingredients:

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt

Wet Ingredients

• 1 cup mashed bananas (about 2 medium bananas)
• ¾ cup canned pumpkin puree
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• ⅓ cup vegetable oil or melted butter
• 1 teaspoon vanilla extract

Optional Add-ins

• ½ cup chopped walnuts or pecans
• ½ cup chocolate chips
• ¼ cup raisins or dried cranberries

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease each cup lightly with oil or non-stick spray.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This ensures even distribution of the leavening agents and spices for a well-balanced flavor.

Step 3: Combine the Wet Ingredients

In another large bowl, mash the bananas until smooth. Add the pumpkin puree, brown sugar, granulated sugar, egg, oil, and vanilla extract. Stir until the mixture is well combined and smooth.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet ingredients while stirring gently. Mix until just combined—do not overmix, as this can make the muffins dense.

Step 5: Fold in Optional Add-ins

If you’re adding nuts, chocolate chips, or dried fruit, gently fold them into the batter using a rubber spatula.

Step 6: Fill the Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. This allows room for the muffins to rise while baking.

Step 7: Bake the Muffins

Place the muffin tin in the preheated oven and bake for 18-22 minutes. Use a toothpick test: Insert a toothpick into the center of a muffin—if it comes out clean, they’re ready!

Love banana-based baked goods? Check out our Marbled Banana Bread for another delicious treat!

Step 8: Cool and Enjoy

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or store for later!

Nutritional Breakdown of Pumpkin Banana Muffins

Nutritional Information (Per 100g Serving)

To give you an idea of the nutritional value of these muffins, here’s a breakdown:

Nutrient	Amount
Calories	210 kcal
Carbohydrates	35g
Protein	3g
Fat	7g
Fiber	2.5g
Sugar	18g
Sodium	190mg

Health Benefits of Pumpkin Banana Muffins

1. Rich in Fiber – The combination of bananas and pumpkin provides fiber to support digestion.
2. Lower in Fat – Unlike traditional muffins, these contain less fat due to pumpkin puree replacing some of the oil.
3. Packed with Vitamins – Pumpkin is a great source of Vitamin A, while bananas provide potassium and Vitamin C.

Want to try another spiced baked good? Our Carrot Walnut Cake is a fantastic choice!

How to Store and Freeze Pumpkin Banana Muffins

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps fresh for up to 5 days in an airtight container.
• Freezer: Wrap individually and store for up to 3 months. Thaw overnight or microwave for 30 seconds.

Tips for the Perfect Pumpkin Banana Muffins

Use Overripe Bananas for More Sweetness

When making Pumpkin Banana Muffins, always use overripe bananas. The darker and spottier the peel, the sweeter and softer the banana will be. This not only enhances the flavor but also keeps the muffins moist without needing extra sugar.

Tip: If your bananas aren’t ripe enough, bake them at 300°F (150°C) for 10 minutes to soften and bring out the sweetness!

Don’t Overmix the Batter

Overmixing the batter can lead to dense and tough muffins. When combining the wet and dry ingredients, gently fold the mixture until just combined. A few streaks of flour are okay—this ensures a light and fluffy texture.

Want more light-textured baked goods? Try our Pumpkin Pie Cinnamon Rolls: Your Ultimate Fall Baking Treat

Measure Ingredients Correctly

Using too much flour can make the muffins dry and heavy. Always spoon and level the flour into the measuring cup instead of scooping directly from the bag. This prevents using more than needed.

Choose the Right Pumpkin Puree

Not all pumpkin products are the same. For Pumpkin Banana Muffins, use 100% canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that can alter the muffin’s taste and texture.

Use the Right Muffin Tin and Liners

For best results:

• Use standard-size muffin tins for evenly baked muffins.
• Grease or line the cups with parchment paper liners to prevent sticking.

Let the Muffins Cool Properly

Freshly baked muffins continue to set as they cool. If you remove them from the tin too early, they may fall apart. Let them cool in the pan for 5 minutes, then transfer to a wire rack for best results.

Variations and Substitutions for Pumpkin Banana Muffins

Make Them Healthier

If you’re looking for a healthier version of Pumpkin Banana Muffins, try these simple swaps:

• Replace sugar with honey or maple syrup for a natural sweetener.
• Use whole wheat flour instead of all-purpose flour for extra fiber.
• Substitute coconut oil or applesauce for butter to reduce fat.

Gluten-Free Pumpkin Banana Muffins

Need a gluten-free option? Swap out regular flour for a 1:1 gluten-free baking blend. Make sure your baking soda and spices are labeled gluten-free to avoid cross-contamination.

Dairy-Free Option

If you’re avoiding dairy, simply replace:

• Butter with coconut oil or vegetable oil
• Regular milk with almond milk, oat milk, or coconut milk

These swaps will keep the muffins moist and flavorful while making them suitable for dairy-free diets.

Add Extra Crunch or Flavor

Want to customize your Pumpkin Banana Muffins? Try these add-ins:

• Crunchy: Add chopped pecans, walnuts, or pumpkin seeds.
• Sweet: Mix in chocolate chips, white chocolate, or dried cranberries.
• Spiced: Increase cinnamon or add a pinch of cloves or ginger.

Love extra crunch? Is Carrot Cake Better with Pecans or Walnuts?

Turn Them Into Mini Muffins or a Loaf

Want smaller portions? Bake the batter in a mini muffin tin at 350°F (175°C) for 12-14 minutes.
Prefer a quick bread? Pour the batter into a loaf pan and bake at 350°F (175°C) for 45-50 minutes.

How to Store and Reheat Pumpkin Banana Muffins

Best Ways to Store Pumpkin Banana Muffins

To keep your Pumpkin Banana Muffins fresh and moist, store them properly based on how long you plan to enjoy them.

Room Temperature Storage

• Store muffins in an airtight container at room temperature for up to 3 days.
• Line the container with a paper towel to absorb moisture and prevent sogginess.
• Avoid storing them in plastic bags, as this can trap moisture and make the muffins sticky.

Refrigerator Storage

• If you need to keep your muffins fresh longer, store them in the fridge for up to a week.
• Place them in an airtight container and allow them to come to room temperature before eating.
• Reheat for a few seconds in the microwave for a warm, soft texture.

Freezing for Long-Term Storage

• Wrap each muffin individually in plastic wrap or foil to prevent freezer burn.
• Place them in a ziplock bag or airtight container and store them in the freezer for up to 3 months.
• Label the bag with the date for easy tracking.

How to Reheat Pumpkin Banana Muffins

Enjoying a warm, freshly baked muffin is easy with these reheating methods:

Microwave Method (Quickest Option)

• Place a muffin on a microwave-safe plate.
• Heat for 10-15 seconds for a soft, warm texture.
• If frozen, microwave for 30-40 seconds on medium power.

Oven Method (Best for Crispiness)

• Preheat the oven to 300°F (150°C).
• Place muffins on a baking sheet and cover with foil to prevent drying.
• Bake for 8-10 minutes until warm.

Air Fryer Method

• Set air fryer to 300°F (150°C).
• Heat muffins for 3-4 minutes for a slightly crispy outside and soft inside.

Frequently Asked Questions About Pumpkin Banana Muffins

What is the secret to moist muffins?

The key to moist Pumpkin Banana Muffins is the right balance of wet and dry ingredients. Here’s what helps:

• Use ripe bananas and pumpkin puree for natural moisture.
• Don’t overmix the batter, as this can make muffins dense.
• Measure flour correctly using the spoon-and-level method.
• Bake at the right temperature and avoid overbaking.

How much sugar is in pumpkin banana muffins?

The sugar content varies based on the recipe and any added mix-ins. A standard muffin contains about 10-15 grams of sugar per serving. To make them healthier, you can:

• Reduce the sugar and use honey or maple syrup instead.
• Use mashed bananas to add natural sweetness.
• Swap chocolate chips for nuts or seeds to lower sugar.

Why are my banana muffins rubbery?

If your muffins have a rubbery or dense texture, here are some possible reasons:

• Overmixing the batter—stir gently until just combined.
• Too much flour—use the spoon-and-level method.
• Not enough fat—use butter, oil, or mashed bananas for moisture.

To fix rubbery muffins, try breaking them into pieces and warming them in the microwave with a bit of butter.

Why are my pumpkin muffins so dense?

Dense muffins are usually caused by:

• Too much pumpkin puree, which can make the batter heavy.
• Not enough leavening agents—make sure to use fresh baking powder and baking soda.
• Overfilling the muffin cups—fill only two-thirds full to allow room for rising.

For fluffier muffins, increase the baking soda slightly and use a combination of oil and butter.

Can I make Pumpkin Banana Muffins without eggs?

Yes! Here are some great egg substitutes:

• Flaxseed egg: Mix 1 tbsp flaxseed meal with 3 tbsp water, let sit for 5 minutes.
• Unsweetened applesauce: Use ¼ cup per egg.
• Mashed banana: Use ¼ cup per egg (since this recipe already has bananas, this works well!).

Need more egg-free recipes? Check out our GAPS Raisin Muffins Recipe: A Delicious, Healthy Snack

Final Thoughts

Now that you know how to make, store, and troubleshoot Pumpkin Banana Muffins, it’s time to get baking! Whether you enjoy them as a quick breakfast, a healthy snack, or a cozy fall treat, these muffins are sure to become a household favorite.