These Pumpkin Banana Muffins combine the natural sweetness and moisture with the warm flavors of pumpkin and fall seasonings. I love making these muffins when I have extra bananas that are getting too ripe to eat plain. Instead of letting them go to waste, I mash them up with pumpkin puree and make muffins that are incredibly soft and flavorful.
This recipe is simple and not overly complicated, whether you're making them for an easy breakfast, an afternoon snack or something to pack in the kids's lunchboxes. And if you have more to eat right away, they freeze beautifully.
These muffins are also a great way to use up leftover pumpkin puree from Thanksgiving or other fall baking. Pumpkin banana muffins are a combination of our favorite banana bread recipe, pumpkin spice muffins, banana muffins and pumpkin bread- all in one! That's a lot of recipes tweaked into one tasty muffin that will leave you will a comfy cozy feeling
Table Of Contents
Why You'll Love This Recipe
- Pumpkin and banana pair perfectly in baked goods. Both ingredients not only bring tremendous flavor to your muffin, bread or cookie, but they moisten at the same time lending to a super tasty, soft and delicate baked good.
- You'll be sneaking in a daily serving of fruits and vegetables to those picky kids!
- Muffins are very freezer-friendly, so you can make a big batch and freeze them for a quick snack, lunch box treat or breakfast later on.
- Muffins are great for using up overripe bananas or leftover mashed pumpkin or pumpkin puree.
Ingredients
- Baking essentials: all-purpose flour, butter, milk, egg, baking powder, baking soda, salt and white sugar.
- Flavorings: pumpkin spice seasoning, very ripe bananas, pumpkin puree and vanilla extract.
- Binders: egg or use flax eggs for an egg-free variation.
Can I Use Fresh Pumpkin Instead Of Canned Pumpkin?
Yes, you can use fresh pumpkin instead of canned pumpkin in pumpkin muffins. For the bet result use cooked and pureed pumpkin and make sure it isn't too watery. Homemade pumpkin puree can contain more moisture than canned pumpkin, so if it seems very thin, strain off some of the excess liquid before adding it to the batter. Canned pumpkin is more consistent, but fresh pumpkin works well when you have it available.
Can I Use Whole Wheat Flour?
Yes. You can replace some or all of the all-purpose flour with whole wheat flour. Using whole wheat flour will give the muffins a little more dense, hearty texture though.For soft, tender muffins, I prefer using half whole wheat and half all-purpose flour. The pumpkin and banana help keep the muffins moist, so whole wheat flour works especially well in this recipe.
Can I Use Non-Ripe Bananas?
You can but you won't get much flavor out of non-ripe bananas, plus they will not mash as well. You can use an immersion blender or traditional blender to mash them for a better outcome.
How To Make Pumpkin Banana Muffins
- Preheat the oven to 350 degrees Fahrenheit. Line the muffin tin with muffin liners.
- In a large mixing bowl combine all-purpose flour, sugar, baking powder, baking soda, salt and pumpkin spice seasoning. In a separate small mixing bowl mash the bananas. Add pumpkin puree, egg, melted butter, milk and vanilla extract to the bowl of mashed bananas. Stir until well combined.
- Pour the small bowl of wet ingredients into the large mixing bowl of dry ingredients. Mix until just combined.
- Fill the muffin cups almost to the top with muffin batter. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the muffins to a cooling rack. Serve warm, with a bit of butter or cream cheese if desired.
Want more pumpkin recipes? Check out our pumpkin pudding, baked pumpkin oatmeal and cream cheese pumpkin muffins.
Tips from the Chef
- Ensure the muffins don't stick to the wrapper by spraying the muffin liners with nonstick cooking spray.
- Don't overmix the batter. Mixing too much will lead to dense muffins.
- Let the muffins cool completely. Since the cooking process continues after removing muffins from the oven, don't serve them until they've cooled.
- Use very ripe bananas for the best flavor. The banana peels should be starting to brown and have lots of brown spots.
How To Store Muffins
Store pumpkin banana muffins at room temperature in an airtight container for 2-3 days or in the refrigerator for about 5 days. You can freeze them for about 6 months. They defrost quickly at room temperature or overnight in the fridge.
Recipe
Easy Pumpkin Banana Muffins
Equipment
- standard size muffin tin
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon pumpkin spice seasoning
- 3 medium overripe bananas
- 1 cup pumpkin puree
- 1 large egg
- ¼ cup butter melted
- ½ cup milk
- 2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉. Line the muffin tin with muffin liners.
- In a large mixing bowl combine all-purpose flour, sugar, baking powder, baking soda, salt and pumpkin spice seasoning. In a separate small mixing bowl mash the bananas. Add pumpkin puree, egg, melted butter, milk and vanilla extract to the bowl of mashed bananas. Stir until well combined.
- Pour the bowl of wet ingredients into the large mixing bowl of dry ingredients. Mix until just combined.
- Fill the muffin cups almost to the top with muffin batter. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the muffins to a cooling rack. Serve warm, with a bit of butter or cream cheese if desired.
Notes
Nutrition
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