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.
Jump to:
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!
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
- 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
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!
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
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.
Yes! Chocolate chips would be a delicious addition to these muffins.
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.
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.
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.
Canned pumpkin is cooked when it's canned. You don't need to cook it again.
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
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
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
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
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.
Enjoy!
Leave a Reply