Name: Recipe "Pumpkin Banana Muffins"
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cup all-purpose flour; 2 tsp ground cinnamon; 1.5 tsp baking powder; 0.25 tsp baking soda; 0.5 tsp kosher salt; 0.5 tsp ground ginger; 0.25 tsp ground nutmeg; 0.125 tsp ground cloves; 1 cup mashed overripe bananas (mashed); 1 cup canned pumpkin puree; 0.5 cup pure maple syrup; 0.33 cup avocado oil; 2 large eggs (at room temperature); 2 tsp pure vanilla extract; 0.5 cup chocolate chips; 3 tbsp turbinado sugar; 0.5 tsp ground cinnamon

Another reason to love muffins: Leftover Cranberry Sauce Muffins, Oatmeal Berry Muffins, or Blueberry Corn Muffins.

Why These Pumpkin Banana Muffins Are a Fall Favorite

These pumpkin banana muffins combine the best of two classic muffin recipes. The pumpkin adds moisture and a warm, earthy note, while the bananas bring natural sweetness and a tender crumb. A blend of cinnamon, ginger, nutmeg, and cloves gives them that cozy autumn feel, and the turbinado sugar topping adds a pleasant crunch. They’re great for breakfast or a snack, and they freeze well for busy mornings.

Why These Moist Pumpkin Banana Muffins Win at Breakfast

Naturally sweetened with pure maple syrup, so no refined sugar is needed.
Extra moist from the combination of pumpkin and banana, plus a touch of avocado oil.
Quick to mix up, just one bowl for the wet ingredients and one for the dry, with no stand mixer required.

Key Ingredients for Moist Pumpkin Banana Muffins

Bananas: Use overripe bananas with brown spots for maximum sweetness and moisture. One cup mashed is about 3 medium bananas. If you only have ripe but not overripe, you can brown them in the oven at 350°F for 10 minutes.
Pumpkin puree: Be sure to use 100% pumpkin puree, not pumpkin pie filling, which has added sugar and spices. The puree adds moisture and a subtle earthy flavor.
Pure maple syrup: This naturally sweetens the muffins without refined sugar. Do not use pancake syrup, which is flavored corn syrup. If you need a substitute, honey works well but will change the flavor slightly.

Kitchen Tools for Making Pumpkin Banana Muffins

Standard 12-cup muffin tin
Paper muffin liners
Nonstick cooking spray
Medium and large mixing bowls
Whisk
Small bowl for cinnamon-sugar mixture
Cooling rack

Tips for Making the Best Pumpkin Banana Muffins

For the best texture, make sure your bananas are very ripe with brown spots. The browner they are, the sweeter and more flavorful they’ll be. Room-temperature eggs incorporate more easily into the batter, so if you forgot to set them out, place them in a bowl of warm water for a few minutes. When mixing, stir the dry ingredients into the wet ones only until no streaks of flour remain. Overmixing can make the muffins tough.

To test for doneness, gently press the top of a muffin; it should spring back, or insert a toothpick into the center, it should come out clean. Also, spray the paper liners with nonstick cooking spray to prevent sticking. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Pumpkin Banana Muffin Variations to Try

You can customize these muffins in lots of ways. The recipe already includes chocolate chips, but feel free to leave them out or swap them for chopped walnuts or pecans for crunch. Dried fruit like raisins or cranberries work well, too. For a decadent twist, fill each muffin with a spoonful of Nutella or cream cheese before baking, or top the batter with a simple streusel made from flour, butter, and brown sugar. You can also mix and match, try adding both nuts and chocolate chips for extra indulgence.

What to Serve with Pumpkin Banana Muffins

These muffins are delicious on their own, but they’re even better with a pat of butter or a smear of cream cheese. For a cozy breakfast, pair them with a hot cup of coffee or spiced tea. They also make a nice addition to a brunch spread alongside fresh fruit, yogurt, or scrambled eggs.

How to Store Pumpkin Banana Muffins

Cool the muffins completely on a wire rack before storing to avoid moisture buildup. For short-term storage of 1 to 2 days, keep them in an airtight container at room temperature. If you need them to last up to a week, place the container in the refrigerator. Just note that refrigeration can slightly change the texture and may dry them out, so it’s best to eat them within a couple of days if possible.

How to Freeze Pumpkin Banana Muffins for Later

These muffins freeze beautifully, making them great for make-ahead breakfasts. Let them cool completely, then wrap each muffin tightly in plastic wrap or aluminum foil. Place the wrapped muffins in a freezer-safe bag or container and freeze for up to 3 months. To thaw, leave them at room temperature for about an hour, or warm them directly in the microwave for 20 to 30 seconds.

Best Ways to Reheat Pumpkin Banana Muffins

To bring back that just-baked warmth, reheat the muffins in the microwave for 15 to 20 seconds. If you prefer a slightly crisper exterior, place them in a 350°F oven for 5 to 7 minutes. Either method works well, and the muffins will taste fresh and moist.

Pumpkin Banana Muffins FAQs

Can I use whole wheat flour instead of all-purpose?

Yes, you can substitute up to half the all-purpose flour with whole wheat flour for a heartier texture. Using 100% whole wheat will make the muffins denser and drier, so I recommend a 50/50 blend. You may also need to add an extra tablespoon of milk or water if the batter seems too thick.

Can I substitute the avocado oil with something else?

Absolutely. You can use canola oil, vegetable oil, or melted and slightly cooled coconut oil in the same amount. Coconut oil will add a mild coconut flavor that pairs well with the banana and pumpkin. Do not substitute with butter or margarine without adjusting the liquid content.

Can I make these muffins vegan?

To make vegan pumpkin banana muffins, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit for 5 minutes). Use a plant-based milk or water if needed, but the batter should be moist enough without extra liquid. The texture will be slightly denser but still delicious.

Why did my muffins turn out dense?

Dense muffins are often the result of overmixing the batter. Mix the dry and wet ingredients until just combined, and no more. Also, check that your baking powder and baking soda are fresh. Finally, make sure you’re using the right pan temperature; 375°F ensures proper rise.

Recipe

Pumpkin Banana Muffins

A combination of two classics, pumpkin muffins and banana muffins! The muffins are moist, tender, naturally sweetened, and perfectly spiced. Add chocolate chips for an extra delicious treat. They are perfect for a cozy breakfast or snack.

easyVegetarian

15 min

Prep Time

20 min

Cook Time

35 min

Total Time

Servings

Breakfast

Course

American

Cuisine

320 kcal

Calories

Ingredients

Servings

2 cup all-purpose flour
2 tsp ground cinnamon
1.5 tsp baking powder
0.25 tsp baking soda
0.5 tsp kosher salt
0.5 tsp ground ginger
0.25 tsp ground nutmeg
0.125 tsp ground cloves
1 cup mashed overripe bananas, mashed

1 cup canned pumpkin puree
0.5 cup pure maple syrup
0.33 cup avocado oil
2 large eggs, at room temperature
2 tsp pure vanilla extract
0.5 cup chocolate chips
3 tbsp turbinado sugar
0.5 tsp ground cinnamon

Instructions

1
Preheat the oven to 375 degrees F. Line a muffin tin with paper liners and spray them with nonstick cooking spray. Set aside.
2
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves. Set aside.
3
In a large bowl, whisk together the mashed bananas, pumpkin, maple syrup, oil, eggs, and vanilla extract.
4
Add the dry ingredients to the wet ingredients and stir until just combined, don't over mix. Gently fold in the chocolate chips, if using.

5
In a small bowl, combine the turbinado sugar and cinnamon.
6
Divide the batter equally amongst the muffin cups. Sprinkle each muffin with cinnamon sugar mixture.
7
Bake for 18 to 23 minutes or until the muffins are golden brown and the tops of the muffins bounce back when you gently press on them. You can also insert a toothpick into the center of a muffin, if it comes out clean, they are done.
8
Let the muffins cool in the pan for 5 minutes. Remove muffins from the tin let cool another 15 minutes.

Nutrition (per serving)

320kcal

Calorie breakdown

Protein6%21 kcal

Fat25%81 kcal

Carbohydrates69%222 kcal

How this was calculated — 17 of 17 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1757 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)45 kcal

baking powderLeavening agents, baking powder, low-sodium7 kcal

baking sodaLeavening agents, baking soda0 kcal

kosher saltSalt, table0 kcal

ground gingerGinger root, raw2 kcal

ground nutmegOil, nutmeg butter11 kcal

ground clovesSpices, cloves, ground2 kcal

mashed overripe bananasBananas, overripe, raw204 kcal

canned pumpkin pureePumpkin, raw62 kcal

pure maple syrupSyrup, Cane323 kcal

avocado oilOil, avocado700 kcal

large eggsEgg, whole, raw, fresh3 kcal

pure vanilla extractVanilla extract29 kcal

chocolate chipsSnacks, M&M MARS, KUDOS Whole Grain Bar, chocolate chip504 kcal

turbinado sugarSugar, turbinado180 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)11 kcal

Serving size ≈ 114 g · 12 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: banana, breakfast, muffins, Oven Baked, pumpkin, vegetarian

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