These banana pumpkin muffins are big, fluffy, and moist. Gently spiced and full of banana and pumpkin flavor.
These banana pumpkin muffins are super moist thanks to both the banana and pumpkin puree. They're a perfect mix of banana bread and pumpkin spice bread in a delicious muffin form.
It has the right balance of both flavors and is not too sweet. If you've got overripe bananas and pumpkin purée to use up, try these muffins!
Looking for another muffin recipe? Here's a delicious lemon poppy seed muffin recipe!
About these pumpkin banana muffins
- Quick and easy. The batter is super simple to make and it's easily made by hand with no need for an electric mixer.
- They smell amazing. All the spices and bananas make the house smell fantastic as they bake
- Mix in your favorite add-ins. These muffins can be added to if you like! Toasted pecan nuts or walnuts make a delicious combination with the pumpkin and banana. Or mini chocolate chips make a great addition too.
- A super moist muffin. The addition of banana, pumpkin, and greek yogurt means these tasty muffins are super soft and moist. They're nice and fluffy muffins too.
- A great use for brown bananas. It's a nice change from a banana bead. These muffins are a great recipe to use over ripe bananas in.
Pumpkin puree
Pumpkin is obviously a key ingredient in these easy pumpkin banana muffins. You can use purée from a can of pumpkin puree or make your own.
Making your own pumpkin puree from fresh pumpkins is super simple and cheap, especially if you are a pumpkin lover and grow your own pumpkins! Once fall comes around its pumpkin season, they are in abundance in the store or at your local pumpkin patch. You can make a big batch of fresh pumpkin puree and freeze it for future uses!
Check out this homemade pumpkin puree post for all the details.
Ingredients
The ingredient amounts for this pumpkin banana muffins recipe are listed in the printable recipe card at the bottom of this post. Here is a rundown of the simple ingredients you will need -
- Overripe bananas - Use bananas that are extra ripe as they bring the best sweetness and banana flavor.
- Pumpkin puree - canned or homemade. Don't use canned pumpkin pie filling.
- Large eggs
- Vegetable oil - I used melted coconut oil but any neutral vegetable oil works
- Soft brown sugar
- Granulated sugar - or use only soft brown sugar or coconut sugar for a deeper molasses flavor.
- Greek yogurt - This can be substituted for buttermilk or sour cream too.
- Vanilla extract or paste
- All-purpose flour
- Salt
- Spices: Ground cinnamon, ground nutmeg, ground cloves, and ground ginger. Or use a pumpkin spice mix.
- Baking soda
- Coarse sugar for topping
The warm spices
The mixture of spices in this easy pumpkin bread is a beautiful combination that suits the pumpkin in the muffins really well. You've got
- Cinnamon
- Nutmeg
- Cloves
- Ginger
You can also use a pumpkin pie spice mixture instead. That sometimes has the addition of ground allspice too and that will work great to bring the pumpkin spice flavor.
Equipment
You'll need a standard 12-cup muffin tin. You can use paper liners in the pan, or simply grease the pan with some cooking spray.
This recipe can also be baked in a 9x5 loaf pan.
Method
Preheat the oven to 400°F/200°C. Grease or line a 12-muffin pan with muffin liners.
In a medium bowl, whisk together the flour, spices, salt, and baking soda. Set the dry ingredients aside.
In a large mixing bowl, mash the bananas. To the mashed bananas, add the pumpkin puree, egg, vanilla, sugar, greek yogurt, and oil.
Whisk it all together until well combined. Add the flour to the wet ingredients and fold it in until combined.
Divide the mixture evenly in the muffin pan. The muffin cases will be full. Top each muffin with a sprinkle of coarse sugar if you like.
Bake for 5 minutes at 400°F/200°C, then turn the oven temperature down to 350°F/180°C. Continue baking for a further 16-18 minutes until the tops of the muffins spring back when pressed.
Let the muffins cool in the pan for 5 minutes then transfer to a wire rack to cool until room temperature.
Storing
The baked muffins store well in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week. They can also be frozen, in a freezer bag or freezer-safe container for up to 3 months.
Let them thaw at room temperature. If you like a hot muffin, heat it up gently in the microwave.
Measurements
This recipe is written using grams as the main measurement.
If you don't have a scale US* cup equivalents are also included, however, using a kitchen scale to measure grams will give the best and most consistent results.*US cup sizes are smaller than metric cup sizes.
More pumpkin recipes
Try these next!
- Pumpkin bread with cream cheese frosting
- Easy pumpkin pie
- Strawberry Lemon Muffins
- Blueberry Buttermilk Muffins
- Spiced gingerbread muffins
Banana Pumpkin Muffins
These banana pumpkin muffins are big, fluffy, and moist. Gently spiced and full of banana and pumpkin flavor.
Ingredients
- 250g (2 cups*) all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 240g (2 large) overripe bananas
- 170g (¾ cup) pumpkin puree
- 100g (½ cup) soft brown sugar
- 50g (¼ cup) granulated sugar
- 60g (¼ cup) greek yogurt
- 113g (½ cup) neutral vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract or paste
- Coarse sugar for topping (optional)
Instructions
- Preheat the oven to 400°F/200°C. Grease or line a 12-muffin pan with muffin liners.
- In a medium bowl, whisk together the flour, spices, salt, and baking soda. Set aside.
- In a large mixing bowl, mash the bananas. To the mashed bananas, add the pumpkin puree, egg, vanilla, sugar, greek yogurt, and oil. Whisk it all together until well combined.
- Add the flour to the wet ingredients and fold it in until combined.
- Divide the mixture evenly in the muffin pan. The muffin cases will be full. Top each muffin with a sprinkle of coarse sugar if you like.
- Bake for 5 minutes at 400°F/200°C, then turn the oven temperature down to 350°F/180°C. Continue baking for a further 16-18 minutes until the tops of the muffins spring back when lightly pressed.
- Let the muffins cool in the pan for 5 minutes then transfer to a wire rack to cool until room temperature.
Notes
*The cup sizes are US size which is smaller than metric. For best results, use scales.
The spices can be substituted for 2 ½ teaspoons of pumpkin spice mix.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 163Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 157mgCarbohydrates: 26gFiber: 2gSugar: 18gProtein: 2g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
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