Pumpkin Banana Muffins

Pumpkin Banana Muffins are the perfect fall breakfast. These cozy treats combine two favorite flavors in one moist, delicious package. Quick and easy – they’re the ideal way to use up ripe bananas and leftover pumpkin.

about these pumpkin banana muffins

If you are looking for a pumpkin baked goodie in the morning, you need to make a batch of these pumpkin banana muffins. The idea popped in my brain when I was trying to use up the last sad-looking banana on my counter, but I was also craving pumpkin… I couldn’t decide, so I put them together.

This is the recipe to save when you are trying to use up a banana and the rest of that pumpkin puree from your other baked goodies. It’s the solution to the “waste not, want not” dilemma, you know?

Anyway, these are the autumn muffins you’ve been craving. They are moist and tender, soft and fluffy. The flavor of pumpkin, warming spices, and banana are the ideal combination of sweet and cozy.

Add in a cinnamon crumble on top, and you have a bakery style muffin on your hands! Plus, the are so easy they can be made any morning of the week.

ingredients

flour. All you need is all-purpose flour for this recipe.

sugar. You can use either light brown sugar or dark brown sugar. Note that the dark brown sugar will bring more notes of molasses to the flavor of the muffins.

spices. Use kosher fine salt, ground cinnamon, and pumpkin pie spice.

butter. We recommend using unsalted butter in this recipe. You can also use salted butter, but if you do, eliminate the salt from the recipe.

leavening agents. All you need is a combination of baking soda and baking powder.

pumpkin. Use 100% pumpkin puree for the recipe. I do not recommend using homemade pumpkin puree as it usually has a lot more moisture than store bought.

banana. Make sure your banana is really ripe for the best flavor!

vanilla. Always use a high-quality vanilla extract for your recipes! We make our own homemade vanilla extract, but you can also use this Madagascar Bourbon Pure Vanilla Extract.

eggs. Large eggs are best for baking!

this recipe’s must-haves

Grab your set of mixing bowls, a whisk, and a wooden spoon to make these muffins!

I like to use parchment paper liners from my local grocery store, but you can use your favorite cupcakes/muffin liners.

You will also need a 12-cup muffin tin to bake the muffins in.

here’s how to make moist pumpkin banana muffins

make batter

In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice). Set aside.

In a separate medium bowl, whisk together melted butter, pumpkin puree, mashed banana, brown sugar, vanilla, and eggs until combined.

Pour the wet ingredients into the dry ingredients, mixing until just combined.

make crumble

In a small bowl, use a fork to mix together the flour, sugar, and pumpkin pie spice for the crumble. Add the melted butter and mix until combined.

assemble

Line a muffin tin with parchment liners. You can also grease the pan with cooking spray, if desired.

Add muffin batter to each, making sure to fill them to the top. Top with a bit of crumble topping, breaking the mixture up into clumps.

bake

Bake for 5 minutes at 425˚F. Lower the temperature to 375˚F, then bake for another 12 to 14 minutes, until a toothpick inserted in the center comes out clean.

Let cool in the pan for about 10 minutes, before removing to cool the rest of the way.

tips and tricks

do not over mix. Make sure that you do not over mix the batter. Mix until the ingredients are just combined. This will give you the best texture!

fill the cups to the top. Fill the lined cups of the muffin tin to the top with batter. This will get you the ideal rise to your muffins!

use room temp ingredients. Letting cold ingredients come to room temperature makes a huge difference in the muffin texture, making them soft and fluffy.

More tasty muffins to bake: Red Velvet Muffins | Banana Bread Muffins | Honey Blackberry Oatmeal Muffins | Lemon Poppy Seed Muffins

can pumpkin banana muffins be frozen?

Yes, these muffins are fantastic for freezing! Simply cool them to room temp, then wrap each one in a layer of plastic wrap. Store them in a resealable bag in the freezer for up to 2 months.

do I have to add the crumble topping?

You do not have to add the crumble topping if you prefer to skip this step. Note that the muffins will taste a little less sweet if you skip the topping.

how should I store my muffins to make sure they don’t get too sticky?

Since these muffins are very moist, they will get a little sticky on top when stored at room temperature. To combat this, you can line the bottom of the container with a layer of paper towels. Add the muffins in an even layer and top with another layer of paper towels. This will help to absorb the excess moisture in the container.

Need some inspiration for breakfast? Check out my breakfast recipes page!

what to serve with pumpkin banana muffins

I love enjoying these fresh out of the oven when they are nice and warm. Slather them with whipped butter or honey butter.

Whenever I have one in the following days, I always pop it into the microwave for about 10 to 15 seconds to get that “fresh from the oven” taste!

Serve these muffins up with your favorite cup of coffee or tea for a quick breakfast or afternoon snack. You can even serve them up on a breakfast charcuterie board for a fall gathering!

how to store

Store. Cool the muffins completely before storing in an airtight container. They will keep at room temperature for up to 4 days.

Freeze. After cooling the muffins to room temperature, indiviually wrap each muffin in a layer of plastic wrap. You can then wrap them in a layer of foil or store in a resealable bag. They will keep in the freezer for up to 2 months.

Thaw. Thaw at room temperature – this will take about 2 to 3 hours.

more tasty pumpkin baked treats

Chewy pumpkin cheesecake cookies combine the flavors of fall with creamy cheesecake in every single bite.

If you love caramel, you need to bake up these caramel stuffed pumpkin cookies. They are gooey, chewy, and totally indulgent.

For a savory pumpkin bake, make pumpkin sage biscuits for your next soup night. The buttery, flaky biscuits are made from scratch and even better when spread with honey butter.

If you are looking for another fall bakery style muffin that isn’t pumpkin, you can try these apple muffins with cake mix!

Finally, if you make this pumpkin banana muffins recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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