Pumpkin Banana Muffins

Name: Banana and Pumpkin Muffin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

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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.

A pumpkin banana muffin on a piece of parchment paper.

Banana and pumpkin muffins

If you love banana muffins and if 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 perfectly soft and moist from the pumpkin and the bananas.

I love making muffins because they are fast and easy to bake. But I also love them because they are easy to grab and go once they are made. When my kids were growing up, I baked muffins several times a week. They loved them for breakfast or for packing into their lunch boxes for snack time at school.

Banana pumpkin muffin ingredients

Small bowls of ingredients for making muffins.

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

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.

Flour with cinnamon in a bowl with pumpkin puree.

Scoop muffin batter into greased or paper-lined muffin tins

Scooping muffin batter with an ice cream scoop.

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.

Muffin 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.
Don't overmix your batter. Stir just until the batter comes together.
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 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.

Banana pumpkin muffin variations

Add ½ cup of mini chocolate chips to the batter.
Add chopped walnuts or pecans to the batter.
Sprinkle the unbaked muffins with a bit of cinnamon sugar.

Frequently asked questions

How long do Pumpkin Banana Muffins last?

Once cooled, store the muffins in an airtight container at room temperature for 3-4 days.

Can I freeze Pumpkin Banana Muffins?

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.