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Banana Pumpkin Muffins Recipe

a pile of banana pumpkin muffins on a wire rack on top of a linen

5 from 3 reviews

If you love all things pumpkin and banana bread, these banana pumpkin muffins are the best of both worlds. They taste like pumpkin pie filling with a hint of banana flavor and are one of my favorite muffin recipes, not to mention pumpkin recipes!

Ingredients

Units Scale
  • 1 1/2 cups (238g) white whole wheat flour
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (238g) mashed banana (~2 large bananas)
  • 2/3 cup (224g) pure maple syrup
  • 2/3 cup (164g) pumpkin puree
  • 1/2 cup (122g) low-fat milk (or any milk of choice)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract

Optional cinnamon sugar topping:

  • 2 Tablespoons granulated sugar
  • 1 Tablespoon ground cinnamon

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and prepare a regular muffin tin by lining with paper liners and spraying with nonstick cooking spray.
  2. In a medium (3-quart) bowl, whisk flour, spices, baking powder, baking soda, and salt. Set aside.
  3. In a large (5-quart) bowl, mash bananas.
  4. Add maple syrup, pumpkin, milk, eggs, and vanilla. Stir to combine.
  5. Slowly pour dry ingredients into wet ingredients.
  6. Stir until just combined. Be careful to not overmix! Overmixing will result in dry, tough muffins. Stir just enough to get rid of big lumps (some small lumps are okay).
  7. Using a 1/4 cup measuring cup, scoop batter into prepared tin. Muffin cups should be ~80% full.
  8. Sprinkle with 1/2 teaspoon of cinnamon sugar, if using.
  9. Bake 20-22 minutes, or until a toothpick comes out mostly clean.
  10. Cool on a wire rack for 5-10 minutes and enjoy!

Notes

  • STORING: You can store any leftover muffins in an airtight container in the refrigerator for up to 5 days or freeze for 1 month. You can also use a freezer bag instead of a container if your storage space is tight! If you use a storage bag, wrapping the muffins in plastic wrap helps to slow freezer burn. Leaving them at room temperature for a few days is fine, but I don't recommend going longer than that. They're extremely moist muffins from the pumpkin and banana, so they spoil quickly!
  • SERVING: These banana pumpkin muffins are a great source of carbohydrates. They would be a delicious part of a balanced breakfast or afternoon snack if you add some high quality protein like Greek yogurt or scrambled/hardboiled eggs! These muffins are also fantastic as a pre-workout snack.
  • MAKING AHEAD: Muffins are a perfect meal prep recipe! You can easily make this recipe (and even double it) to enjoy at a later time. They freeze really well!
  • You can add any extra mix-ins to this pumpkin banana muffin recipe: dried cranberries, chocolate chips, unsweetened shredded coconut, raisins, chopped walnuts or pecans, etc.!
  • I love adding a Tablespoon of cinnamon sugar on top for a nice touch but this is totally optional. Brown sugar or coconut sugar would also be delicious sprinkled on top!
  • I haven't tried making mini muffins but I think they would turn out great! I would cut the baking time in half to start but keep an eye on them as they bake so they don't burn.
  • If you like the flavor of whole wheat, you can use all whole wheat flour to make whole wheat pumpkin muffins!
  • Using overripe bananas is key! They're sweeter than less ripe, greener bananas. You want brown spots on the bananas for these banana pumpkin muffins!
  • I like to mash the banana in the large mixing bowl before adding the rest of the wet ingredients to save dishes. Once they're mashed, then I'll add the remaining wet ingredients and stir.
  • Store these muffins in the refrigerator or freezer to keep them fresh longer! They can be stored at room temperature but the high moisture content from the bananas and pumpkin will cause them to go bad faster.
  • I would advise against using almond flour in this recipe, as it's higher in fat content than white whole wheat flour. This will add even more moisture and can affect the end result!
  • You can use an electric mixer but I don't recommend it for the best results. Muffin batter doesn't need to be perfectly mixed. You want all big lumps gone but overmixing, which can happen with an electrix mixer or stand mixer, can result in tough, dry muffins.

Nutrition

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