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    Urban Bliss Life » All Recipes » Breakfast Recipes » Pumpkin Banana Muffins

    Published: October 24, 2022 / Updated: October 11, 2022 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Pumpkin Banana Muffins

    17 shares
    Jump to Recipe Print Recipe
    Stacks of pumpkin banana muffins on an orange plate.
    Stacks of pumpkin banana muffins on an orange plate.
    Stacks of pumpkin banana muffins on an orange plate.

    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!

    pumpkin banana muffins stacked on an orange plate.

    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
    • 🛒 Ingredient notes
    • ✅ Step-by-step instructions
    • 👩🏻‍🍳 Recipe FAQs
    • 🍽 Serving ideas
    • 🍳 Kitchen tools and equipment
    • More breakfast recipes
    • Pumpkin Banana Muffins

    🌟 Why this recipe works

    pumpkin banana muffins stacked on an orange plate on top of a floral napkin.

    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

    bowls filled with ingredients to make pumpkin banana muffins on top of a bright blue table.

    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.

    dry ingredients in a mixing bowl to make pumpkin banana muffins.
    pumpkin puree, mashed bananas, and sugar in a stand mixer bowl.
    1. 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.

    bowl with egg ready to be mixed into the orange pumpkin banana muffin batter in the blue stand mixer.

    3. Beat in the melted butter, then one egg at a time, and finally the vanilla. Mix until the ingredients are just incorporated.

    blue stand mixer with flour and ingredients mixing to make pumpkin banana muffins.
    blue stand mixer with pumpkin banana muffin batter inside.

    4. Gradually mix in the dry ingredients, just until incorporated and you don’t see anymore dry flour mix.

    scoop of pumpkin banana muffin batter to be put into the muffin cups.
    muffin cups filled with orange pumpkin banana muffin batter in a muffin tin.

    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.

    pumpkin banana muffins on a cooling rack.

    Allow muffins to cool in the muffin tin for 5 minutes, then transfer to a wire cooling rack.

    👩🏻‍🍳 Recipe FAQs

    closeup of a few pumpkin banana muffins on a cooling rack.
    How do I make my muffins rise higher?

    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.

    Why are my muffins dense?

    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.

    What's the best way to store muffins?

    Allow the muffins to cool to room temperature, then store in an airtight container at room temperature for up to four or five days.

    Can I freeze these muffins?

    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

    hand holding a pumpkin banana muffin split in half revealing the inside.

    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

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      Berry Overnight Oats
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      Churro Donuts
    • cherry danish pastries on a plate
      Cherry Danish
    • raspberry white chocolate chip muffins on a wire rack.
      Raspberry White Chocolate Chip Muffins

    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!

    Stacks of pumpkin banana muffins on an orange plate.

    Pumpkin Banana Muffins

    5 from 1 vote
    Prep Time: 15 minutes mins
    Cook Time: 25 minutes mins
    Total Time: 40 minutes mins
    Recipe by Marlynn Schotland
    These pumpkin banana muffins are moist and filled with delicious fall baking spices.
    Servings: 12 muffins
    Calories: 277kcal
    PRINT PIN RATE 🤍 SAVESaved!

    Equipment

    • 1 12-cup Muffin Pan

    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
    Get Recipe Ingredients

    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

    Spices: If you don't have pumpkin pie spice, you can use a mix of ¼ tsp cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground ginger, and ¼ teaspoon all spice. Feel free to also add ¼ teaspoon of clove if you want, and/or use just a little bit (⅛ - ¼ tsp) more cinnamon. 
    Storage: store muffins in an airtight container at room temperature for up to four or five days.
    Heat: Baking the muffins at a higher heat for 5 minutes, then lowering the heat for the remainder of the baking time helps create the classic risen muffin dome on top. You can bake it at 350°F for the entire 20-25 minutes instead if you don't care for the muffin dome, or if you just prefer to bake it at an even temperature the entire time.
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 277kcal | Carbohydrates: 39g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 293mg | Potassium: 150mg | Fiber: 2g | Sugar: 20g | Vitamin A: 3580IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg

    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.

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! If you're looking for easy, fast, delicious family-friendly recipes, wine pairings, and travel tips, you've come to the right place! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

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