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    Home » Breakfast

    Pumpkin Banana Muffins

    Published: October 4, 2022 - Last updated: February 8, 2023 by Erika

    Jump to Recipe
    pumpkin banana muffins pin.

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my disclosure.

    Do you like to make fall themed recipes around this time every year? It’s the time of year where pumpkin spice is all the rage. This recipe for Pumpkin Banana Muffins is perfect for those fall days when you want something sweet, but you also want to be a little bit good to yourself.

    muffins on a serving tray.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients You’ll Need
    • Step-By-Step Instructions
    • Expert Tips
    • Variations
    • Storage & Freezing
    • Recipe FAQ's
    • More Fall Recipes You'll Love
    • Pumpkin Banana Muffins

    Check out my Cake Mix Pumpkin Muffins and my Cinnamon Sugar Muffins for more amazing muffin recipes!

    This pumpkin banana muffins recipe is the perfect make-ahead breakfast or snack for fall. Made with overripe bananas and canned pumpkin purée, they are satisfying and delicious without being too sweet.

    This time of year everything is about pumpkin! We're going to take pumpkin and mix it with bananas to make the most mouth watering muffins you have ever tasted. These muffins are great for breakfast or a snack on the go!

    muffins in a baking dish.

    Why You'll Love This Recipe

    • These muffins are healthy, which means you can eat as many as you want and still feel good about it!
    • They are perfectly sweet, which means you don't have to add more sugar to them!
    • Moist and flavorful is what you'll get with these muffins - sooo good!

    Ingredients You’ll Need

    pumpkin banana muffins labeled ingredients.
    • Flour: To make these muffins, you'll need flour.
    • Ripe Bananas: The muffins are best when you use ripe bananas.
    • Pumpkin Puree: The pumpkin portion of this recipe comes from pumpkin puree.
    • Melted Coconut Oil: A little melted coconut oil can help bring these muffins to life.
    • Brown Sugar: You will enjoy the taste of brown sugar in these muffins.
    • Granulated Sugar: Granulated sugar and brown sugar together is a dream in muffins.
    • Egg: An egg will help bring these muffins to fruition in the oven.
    • Vanilla: Tasty muffins need a little vanilla.
    • Baking Soda: To help the muffins rise, a little baking soda is needed.
    • Cinnamon, Nutmeg & Clove: These are all spices that make the pumpkin banana muffins even more delicious.

    Step-By-Step Instructions

    four image process making pumpkin banana muffins.
    two image process making pumpkin banana muffins.

    Step 1:

    Preheat the oven to 350 degrees F. Add cupcake liners to two 12 serving cupcake pans and set aside.

    Step 2:

    In a large mixing bowl, mix together melted coconut oil and sugars.

    Step 3:

    Add pumpkin puree, egg, banana, and vanilla to the sugar mixture and mix until well incorporated.

    Step 4:

    In a small mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg, and clove.

    Step 5:

    Add dry ingredients to wet ingredients and fold until incorporated. Do not overmix.

    Step 6:

    Scoop batter into 12 cupcake liners and bake for 15-20 min or until a toothpick inserted in a muffin comes out clean.

    NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

    muffins stacked with a bite taken out.

    Expert Tips

    • Use ripe bananas. The flavor of the banana will be more pronounced and the muffins will be sweeter if you use ripe bananas. Ripe bananas are also softer, which means they will mash easier and help create a more moist muffin.
    • Don't overmix. When you're adding the dry ingredients to the wet ingredients, be careful not to overmix. If you do, the muffins will be tough instead of light and fluffy.
    • Add chocolate chip. If you want to make these muffins even more delicious, add some chocolate chips to the batter before baking!

    Variations

    • If you're not a fan of bananas, you can leave it out entirely.
    • You could also add a different fruit to the muffins, like blueberries or raspberries.
    • Nuts would be a great addition to these muffins as well! Try adding chopped walnuts or pecans.
    • Pumpkin banana muffins are delicious as is, but if you want to dress them up a bit, try adding a simple streusel topping.

    Storage & Freezing

    Storing: These muffins will last for 3-4 days stored in an airtight container at room temperature. If you want them to last longer, you can store them in the fridge for up to a week.

    Freezing: To freeze, place muffins in a freezer bag or container and make sure to remove as much air as possible before sealing. When you're ready to eat them, thaw overnight in the fridge or pop them in the microwave for a quick thaw.

    Recipe FAQ's

    Do I have to use ripe bananas?

    No, you don't HAVE to use ripe bananas, but the flavor will be more pronounced and the muffins will be sweeter if you do.

    Can I add chocolate chips?

    Yes! Chocolate chips would be a delicious addition to these muffins.

    Is pure pumpkin the same as pumpkin puree?

    Yes, pure pumpkin and pumpkin puree are the same thing. Pumpkin puree is just pumpkin that has been mashed or blended into a smooth consistency.

    Why are my pumpkin muffins so dense?

    There are a few reasons why your pumpkin muffins might be dense. One reason could be that you're not using enough leavening agent (baking soda or baking powder). Another reason could be that you're over-mixing the batter, which can make the muffins tough. Finally, it could be that the bananas aren't ripe enough. Ripe bananas are softer and will help create a more moist muffin.

    Can I make these muffins without bananas?

    Yes, you can make these muffins without bananas. Just leave it out entirely. You could also add a different fruit to the muffins, like blueberries or raspberries.

    How is canned pumpkin cooked?

     Canned pumpkin is cooked when it's canned. You don't need to cook it again.

    Do I have to use oil? Can I use something else?

    You can use a different type of oil if you'd like, but we find that vegetable oil or melted coconut oil works best in this recipe.

    More Fall Recipes You'll Love

    • caramel apple bites thumbnail picture.
      Caramel Apple Bites
    • pumpkin spice syrup thumbnail picture.
      Pumpkin Spice Syrup

    If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to signup for my newsletter.

    pumpkin banana muffins thumbnail picture.

    Pumpkin Banana Muffins

    Erika
    It’s the time of year where pumpkin spice is all the rage. But what about recipes that are a little bit healthier and don’t include any refined sugar? This recipe for pumpkin banana muffins is perfect for those fall days when you want something sweet, but you also want to be a little bit good to yourself.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast
    Cuisine American
    Servings 12 Servings
    Calories 183 kcal

    Ingredients
      

    • 1 ½ cup all-purpose flour
    • 2 ripe bananas
    • ½ cup pumpkin puree
    • ⅓ cup melted coconut oil
    • ⅓ cup brown sugar
    • ⅓ cup granulated sugar
    • 1 egg
    • 2 teaspoons vanilla extract
    • 1 teaspoon baking soda
    • 3 teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • ½ teaspoon ground cloves
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    Instructions
     

    • Preheat oven to 350°F. Add cupcake liners to two 12 serving cupcake pans and set aside.
    • In a large mixing bowl, mix together melted coconut oil and sugars.
    • Add pumpkin puree, egg, banana, and vanilla to the sugar mixture and mix until well incorporated.
    • In a small mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg, and clove.
    • Add dry ingredients to wet ingredients and fold until incorporated. Do not overmix.
    • Scoop batter into 12 cupcake liners and bake for 15-20 min or until a toothpick inserted in a muffin comes out clean.

    Notes

    • Use ripe bananas. The flavor of the banana will be more pronounced and the muffins will be sweeter if you use ripe bananas. Ripe bananas are also softer, which means they will mash easier and help create a more moist muffin.
    • Don't overmix. When you're adding the dry ingredients to the wet ingredients, be careful not to overmix. If you do, the muffins will be tough instead of light and fluffy.
    • Add chocolate chips. If you want to make these muffins even more delicious, add some chocolate chips to the batter before baking!
    • Storing: These muffins will last for 3-4 days stored in an airtight container at room temperature. If you want them to last longer, you can store them in the fridge for up to a week.
    • Freezing: To freeze, place muffins in a freezer bag or container and make sure to remove as much air as possible before sealing. When you're ready to eat them, thaw overnight in the fridge or pop them in the microwave for a quick thaw.

    Nutrition

    Calories: 183kcalCarbohydrates: 29gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 2gCholesterol: 16mgSodium: 114mgFiber: 2gSugar: 14g

    All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

    Keyword Pumpkin Banana Muffins
    Tried this recipe?Let us know how it was!

    Enjoy!

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    I'm Erika! I'm so glad you're here. I live in Arizona where the sun is always shining! I'm a mom of four who loves spending time in the kitchen cooking, baking and eating!

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