Easy Pumpkin Banana Bread Muffins

Pumpkin Banana Bread Muffins are soft, moist, and warmly spiced — the perfect way to use up ripe bananas and add a touch of fall flavor to your mornings.

Sometimes recipes start with an idea or a craving; other times, the ingredients on hand dictate the recipe!

This recipe for Pumpkin Banana Bread Muffins came about from the later situation. I had a few overripe bananas sitting on the counter and a can of pumpkin in the pantry, and I thought, why not put the two together? The result is a moist, flavorful muffin that’s just the right balance of sweet banana and warm pumpkin spice.

Thanks to the pumpkin puree and ripe bananas, these muffins stay soft and tender for days — no dry muffins here! The bananas also bring natural sweetness, so make sure to use ones that are nice and spotty; underripe bananas won’t add nearly as much flavor.

If you’re anything like me, you’ll want to keep a batch of these around for quick breakfasts, after-school snacks, or to share with a friend over coffee. They’re also a great solution for when you’ve got bananas going brown on the counter and don’t want them to go to waste.

If you can’t get enough pumpkin this time of year, you’ll also love my Pumpkin Spice Donut Muffins for a bite-sized treat with big autumn flavors, this cozy Pumpkin Spice Beer Bread that comes together in minutes, or my Earl Grey Pumpkin Snack Cake for a sweet, elevated twist on a pumpkin bread.

Why You’ll Love This Recipe

• They’re extra moist. The pumpkin and banana work together to keep these muffins tender. Just be careful not to overmix the batter, or you’ll end up with dense, gummy muffins. Stir until the flour just disappears.
• Cozy fall flavors. Cinnamon, nutmeg, ginger, and cloves add that irresistible warmth for a seasonal twist on a staple bake.
• Simple ingredients. Ripe bananas are a common sight on my countertops and cans of pumpkin puree can almost always be found in my pantry in the fall.
• Foolproof rise. These bake up with lovely domes as long as your baking soda and powder are fresh — if yours have been sitting in the pantry too long, swap them for new.
• Shareable. They’re easy to double if you want to bake extra for the freezer, to gift to a neighbor or to make ahead for holiday brunch or hosting.

Key Ingredients

• Bananas. Mashed ripe bananas add natural sweetness and moisture.
• Pumpkin puree. Brings a subtle pumpkin flavor and seasonal flair.
• Light brown sugar & granulated sugar. A mix for sweetness and depth of flavor.
• Neutral oil. Such as vegetable or canola, to keep the crumb soft.
• Spices. Pumpkin spice blend lends that cozy, fall-inspired flavor.
• Optional mix-ins. Nuts or chocolate chips add extra flavor & texture.

Step-by-Step Instructions

Bake at 400 degrees for the first 5 minutes, then reduce heat to 350 and bake for 18-20 minutes more or until a toothpick inserted in the center comes out clean.

Tips for Success

• Ripe bananas make the difference. Use the ripest ones you can find — heavy brown spots are a good sign. They’ll add sweetness and depth that underripe bananas simply can’t.
• Check your leavening. If your muffins aren’t rising, it’s usually because the baking soda or baking powder is past its prime. The quick burst of heat at the start of cooking also helps create perfect, bakery-style domes that make these as beautiful as they are tasty.
• Make them pretty. A sprinkle of raw sugar, pearl sugar or a few chopped nuts on top gives the muffins a bakery-style finish.
• Adjust the spices to taste. Like more cinnamon? Add a little extra. Want less clove? Dial it back. The recipe is forgiving and flexible to suit your taste!

Storage

• Room temperature: Store in an airtight container for up to 3 days.
• Fridge: Keep for up to 5 days.
• Freezer: Wrap individually and freeze for up to 3 months. Just thaw and warm before serving.

Serve It With Style

I love setting these out in a basket lined with a fall-themed napkin or on a tiered stand for brunch. There’s really no food that isn’t elevated by serving on a pretty pedestal or cake stand!

Pair them with coffee, hot cider, or even a pumpkin spice latte if you’re leaning all-in on seasonal flavors.

Easy Pumpkin Banana Bread Muffins

Moist, tender muffins made with ripe bananas, pumpkin puree, and cozy spices — a quick and easy treat for breakfast, snacking, or holiday brunch.

5 from 1 vote

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Course Breakfast, Snack

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Servings 14 muffins

Author Dianna Muscari

Equipment

• 1 Muffin pan
• 14 Paper liners
• Measuring cups
• Measuring spoons
• 1 Mixing bowls
• 1 whisk
• 1 Ice cream scoop for evenly portioning batter
• 1 Cooling rack

Ingredients  

• 1 cup mashed ripe bananas about 2 medium
• 1 cup pumpkin puree not pumpkin pie filling
• ½ cup light brown sugar packed
• ½ cup granulated sugar
• ½ cup neutral oil vegetable, canola, or melted coconut oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1½ teaspoons pumpkin spice blend
• ½ teaspoon salt
• Optional: ½ cup chopped walnuts pecans, or chocolate chips

Instructions 

• Preheat oven to 350°F. Line a 12-cup muffin tin and 2 more wells* in a second tin with paper liners or lightly grease.
• In a large bowl, whisk together bananas, pumpkin puree, both sugars, oil, eggs, and vanilla until smooth.
• In a separate bowl, whisk together flour, baking soda, baking powder, pumpkin spice, and sea salt.
• Add dry ingredients to wet ingredients and stir gently until just combined (don’t overmix). Fold in nuts or chocolate chips if using.
• Divide batter evenly among muffin cups, filling about ¾ full.
• Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.