Delicious Pumpkin Banana Muffins are easy to make in one bowl and ready in just about 30 minutes.
Perfect for breakfast or for an afternoon snack.
Banana muffins with pumpkin
If you love banana muffins and you love pumpkin muffins, these muffins are a match made in heaven! Pumpkin Banana Muffins are full of flavor from the warm spices and are perfect soft and moist from the pumpkin and the bananas.
Whip up a batch of these muffins in just one bowl and you'll have muffins coming out of the oven in just 30 minutes.
Serve for breakfast, for an after school snack or even for dessert.
These Pumpkin Banana Muffins are sure to become a regular in your kitchen!
Key ingredients
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Bananas - the riper, the better! Mash bananas with a fork or a potato masher.
- Pumpkin Puree - Make your own or buy a can. Just make certain it's pumpkin puree and not pumpkin pie filling!
- Oil - Use a light-flavored oil like vegetable oil or canola oil.
- Leavening - Baking powder, baking soda and eggs all help these muffins rise.
- Spices - These muffins are given a lot of flavor from ground cinnamon, ground ginger, ground nutmeg and ground cloves. You can adjust the levels for each spice adding a bit more or less or leaving out altogether.
How to make pumpkin banana muffins
How to make it
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Combine sugar, eggs and oil together in a large mixing bowl
- Fold in pumpkin puree and mashed bananas
- Measure out flour and place it on top of mixture. Sprinkle on baking powder, salt, and spices. Fold everything together, just until it's combined.
- Scoop muffin batter into greased or paper-lined muffin tins
- Bake in preheated 350°F oven 20-22 minutes until muffins are baked through
- Place muffin tin on a cooling rack for 2-3 minutes, then remove muffins and continue cooling on rack.
Recipe tips
- Use very ripe bananas for maximum flavor
- Use the fluff and scoop method when measuring flour. This will help prevent your flour from becoming compact and your muffins from becoming dry.
- Use an ice cream scoop or a cookie scoop to get evenly sized muffins. I used a #16 size scoop.
- Test muffins with a toothpick to determine if they are fully baked through. If wet batter clings to the toothpick, you need another 1-2 minutes. If the toothpick just has a few crumbs, they are done.
My one-bowl method for mixing these muffins
- Use just one bowl and a heavy-duty silicone spatula or wooden spoon
- First, mix all the wet ingredients together
- Then make a pile on top of the wet ingredients with the flour
- Next sprinkle on the baking powder, soda, salt and spices. Try to distribute over the top of the flour.
- When mixing, start with the flour and just stir the top once or twice and then begin incorporating everything together.
Frequently asked questions
Once cooled, store the muffins in an airtight container at room temperature for 3-4 days.
Yes, these muffins freeze well. Allow muffins to fully cool, then place in a freezer-safe container. Use within 3 months for the freshest tasting muffins.
To use, simply thaw at room temperature.
More delicious recipes with pumpkin puree
If you love baking with pumpkin, you'll want to try these delicious recipes:
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious muffins!
Pumpkin Banana Muffins
Ingredients
- ¾ cup sugar
- ⅓ cup oil (vegetable or canola)
- 2 eggs
- 1 teaspoon vanilla
- 1 cup mashed bananas
- 1 cup pumpkin puree
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅙ teaspoon ground cloves
Instructions
- Preheat oven to 350°F
- Combine sugar, eggs, oil and vanilla together in a large mixing bowl¾ cup sugar, ⅓ cup oil, 2 eggs, 1 teaspoon vanilla
- Fold in pumpkin puree and mashed bananas1 cup mashed bananas, 1 cup pumpkin puree
- Measure out flour and place it on top of mixture. Sprinkle on baking powder, salt, and spices. Fold everything together, just until it's combined.2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅙ teaspoon ground cloves
- Scoop muffin batter into greased or paper lined muffin tins
- Bake in preheated 350°F oven 20-22 minutes until muffins are baked through
- Place muffin tin on a cooling rack for 2-3 minutes, then remove muffins and continue cooling on rack.
Notes
- Use very ripe bananas for maximum flavor
- Use the fluff and scoop method when measuring flour. This will help prevent your flour from becoming compact and your muffins from becoming dry.
- Use an ice cream scoop or a cookie scoop to get evenly sized muffins. I used a #16 size scoop.
- Test muffins with a toothpick to determine if they are fully baked through. If wet batter clings to the toothpick, you need another 1-2 minutes. If the toothpick just has a few crumbs, they are done.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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