These Pumpkin Banana Muffins are light, fluffy, and easy to make! If you have some overripe bananas sitting on your kitchen counter, this muffin recipe is a delicious way to use them up!
Muffins are such a fun baking project. They're easy to make, and you can make so many different kinds!
We love making Chocolate Chip Muffins and Apple Cinnamon Muffins. When we have extra overripe bananas to use up, we often make Banana Chocolate Chip Muffins.
But as we move into fall, it's time to break out those delicious fall spices and we make these Pumpkin Banana Muffins!
Jump to:
🌟 Why this recipe works
You'll love this yummy recipe for so many reasons!
- It's a great way to use up two overripe bananas.
- With pumpkin spice in the recipe, you get all of the fall favorite spices: pumpkin, nutmeg, cinnamon.
- The prep work is easy, and the oven does most of the work!
- You can make this in about 40 minutes.
- These muffins freeze well, so you can make a batch and freeze some for later.
🛒 Ingredient notes
Bananas - you'll want to use two overripe bananas for this recipe, mashed. You can mash the bananas with a fork. But if you have a potato masher, try using that, as it makes quick work of mashing bananas!
Pumpkin - Use 100% pumpkin puree and not pumpkin pie filling. There is a difference between the two. Pumpkin puree should be labeled as "100% pumpkin" or "pure pumpkin," and this is what you want to use. Pumpkin pie filling has spices added to it and tends to work well in desserts that you want to be super sweet. These muffins are best made with 100% pumpkin puree - NOT pumpkin pie filling.
Eggs - As with all baking recipes, using room temperature eggs will ensure a smoother batter. Simply take your eggs out of the fridge about 15 to 25 minutes before you start assembling the ingredients and let them come to room temperature before mixing them into the batter one at a time.
✅ Step-by-step instructions
Preheat your oven to 400°F degrees. Lightly grease a 12-cup muffin tin or line with cupcake liners. Set aside.
- In a large bowl, whisk together the flour, baking soda, pumpkin spice seasoning, and salt. Set aside.
2. In the bowl of a stand mixer or in a large bowl using a hand mixer, mix together the mashed banana, pumpkin puree, and sugar until smooth.
3. Beat in the melted butter, then one egg at a time, and finally the vanilla. Mix until the ingredients are just incorporated.
4. Gradually mix in the dry ingredients, just until incorporated and you don’t see anymore dry flour mix.
5. Use a ¼ cup measuring cup to scoop the batter and divide evenly between muffin tins, filling each about ¾ of the way full.
6. Bake at 400°F for 5 minutes, then turn down the heat to 350°F and bake for an additional for 15 to 20 minutes, or until a toothpick comes out clean from the center of the muffins.
Allow muffins to cool in the muffin tin for 5 minutes, then transfer to a wire cooling rack.
👩🏻🍳 Recipe FAQs
Baking muffins at a higher temperature for 5 minutes, then decreasing the heat for the remaining time, helps give them that classic "dome" high rise. The higher heat activates the leavening agent (the baking powder and/or baking soda) quickly, creating the dome effect.
If your muffins are dense or tougher/thicker than you want them to be, you may have over-mixed the batter. It's important to mix the dry ingredients and wet ingredients separately, then combine them. And it's important to only mix the dry and wet ingredients together just until all of the ingredients are incorporated. If you over-mix the batter, your muffins will likely turn out tough.
Allow the muffins to cool to room temperature, then store in an airtight container at room temperature for up to four or five days.
Absolutely! Yes, you can freeze these pumpkin banana muffins. Allow them to cool completely first, then store in freezer bags or airtight freezer-safe containers in the freezer for up to one month.
🍽 Serving ideas
These pumpkin banana muffins are perfect for a fall brunch along with a Ham and Spinach Quiche or Fluffy Apple Cinnamon Pancakes.
They would also be delicious served as part of a Brunch Board!
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
- One 12-cup muffin tin
- 12 cupcake liners or cooking spray
- Stand mixer or a large mixing bowl and a hand mixer
- Ice cream scoop
More breakfast recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Pumpkin Banana Muffins
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
- 2 overripe bananas, mashed
- 1 cup pumpkin puree
- 1 cup sugar
- 12 Tablespoons unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F degrees. Lightly grease a 12-cup muffin tin or line with cupcake liners. Set aside.
- In a large bowl, whisk together the flour, baking soda, pumpkin spice seasoning, and salt. Set aside.
- In the bowl of a stand mixer or in a large bowl using a hand mixer, mix together the mashed banana, pumpkin puree, and sugar until smooth.
- Beat in the melted butter, then one egg at a time, and finally the vanilla. Mix until the ingredients are just incorporated.
- Gradually mix in the dry ingredients, just until incorporated and you don’t see anymore dry flour mix.
- Use a ¼ cup measuring cup to scoop the batter and divide evenly between muffin tins, filling each about ¾ of the way full.
- Bake at 400°F for 5 minutes, then turn down the heat to 350°F and bake for an additional for 15 to 20 minutes, or until a toothpick comes out clean from the center of the muffins.
- Allow muffins to cool in the muffin tin for 5 minutes, then transfer to a wire cooling rack.
Notes
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
Leave a Reply