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Banana Pumpkin Muffins

ByJessica Loizzo Updated on

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These easy moist banana pumpkin muffins are fluffy, cozy, and basically taste like fall got a hug from banana bread. Best part? No fancy mixers, no weird ingredients – just one bowl, a whisk and your self control! Let the fall baking begin!

Freshly baked cinnamon sugar muffins with crumbly topping from Stuck On Sweet. Perfect for breakfast, snack, or dessert, these moist muffins are packed with warm cinnamon flavor.

Why You’ll Lost These Banana Pumpkin Muffins

  • They’re super moist and fluffy! This is due to the pumpkin puree + banana duo.
  • Perfect for breakfast or snacks – spread a little butter, cream cheese, or just enjoy them warm straight out of the oven. They’re amazing with coffee!
  • Freezer-friendly – you can stash some away for later. If you don’t eat them all!
  • Great for holidays – Family in town? Make a few batches for family and friends to enjoy over the holidays. They would go great with this recipe for Easy Sausage, Spinach and Tomato Egg Casserole!

Ingredients You’ll Need

  • Bananas – the spottier, the better.
  • Pumpkin puree – not pumpkin pie filling. That’s a whole different thing.
  • Brown sugar and granulated sugar – for sweetness and a little caramel-y depth. Light or dark brown sugar would work.
  • Eggs – to hold everything together.
  • Oil – keeps things moist. I suggest canola oil or refined melted coconut oil.
  • Vanilla extract – because everything tastes better with a splash of vanilla.
  • All purpose flour – the base.
  • Baking soda and baking powder – rise and shine, muffins!
  • Pumpkin pie spice – flavor baby.
  • Salt – balances it all out.
  • Coarse sprinkling sugar – for that crunchy muffin top.
  • Optional add-ins – semi-sweet chocolate chips, raisins or walnuts.
Banana Pumpkin Muffin Ingredients

How to Make Banana Pumpkin Muffins

banana pumpkin muffin dry ingredients in a bowl with a whisk on the side
Mix dry ingredients in a bowl: flour, salt, baking soda, baking powder, and pumpkin pie spice.
Cream cheese, peanut butter, eggs, and brown sugar in glass mixing bowl for baking recipe.
In a large bowl whisk together mashed bananas, pumpkin puree, eggs, milk, oil, brown sugar, regular sugar and vanilla extract.
Sweet caramel sauce mixture in glass bowl with whisk on white marble surface, ready for dessert or baking.
Muffin batter will be soupy and lumpy.
Flour being added to a bowl of wet ingredients for baking, on a white marble surface.
Add the bowl of dry ingredients and stir just until combined. Batter will be lumpy. Let rest for 10 minutes.
Creamy caramel cupcake batter being scooped into paper muffin liners in a muffin tin on a white marble surface.
After 10 minutes of resting, fill muffin liners evenly with the batter.
Freshly baked caramel cupcakes in a baking mold, being sprinkled with brown sugar from a small bowl, on a white marble countertop.
Sprinkle with coarse turbinado sugar. Bake at 425 degrees for 5 minutes, reduce heat to 350 and bake for 15 more minutes.
Golden brown homemade cookies arranged on a baking sheet with parchment paper on a white marble surface.
Muffins will be super fluffy! Let cool slightly before removing from muffin pan.

Tips for the Best Muffins

  • Use really ripe bananas. They offer the best flavor.
  • Don’t over-mix the batter. Over-mixing can cause tough muffins. Be gentle!
  • Use a large scoop to measure out the muffins. It’s just easier.
  • Make sure the baking soda and baking powder are not expired.
  • Store in an airtight container for up to 3 days. Or freeze them for up to 2 months.

Frequently Asked Questions

Can I make these banana pumpkin muffins gluten free?

Sure can! Just swap the all-purpose flour with a quality 1:1 gluten free baking blend.

Can I make them dairy free?

Totally – swap the whole milk for your favorite non-dairy milk. Also, check any add-ins, like chocolate chips, for dairy.

Can I use fresh pumpkin instead of canned?

Yep! Just make sure it’s pureed smooth and not too water. If it seems too wet, blot it well with paper towels to absorb the moisture.

Do these taste more like banana bread or pumpkin bread?

Honestly? Both. Think of it as if banana bread and pumpkin bread had a muffin baby. Cutest baby, ever!

How do I keep muffins moist?

The pumpkin puree, mashed banana and oil do a lot of that work here already. Storing them in airtight container will keep them moist for days.

Butterscotch muffin with crumb topping on a white plate, close-up background.
Cream cheese stuffed cinnamon muffins, freshly baked with a golden crust, served on baking parchment for a warm, sweet treat perfect for breakfast or snack.
Creamy cinnamon crumb coffee cake with streusel topping and crumbly texture.

Final Thoughts

These easy moist banana pumpkin muffins are everything you want when it comes to fall baking. They’re simple, cozy, warm and taste and smell amazing. They’re not overly sweet, incredibly moist and the crunchy sugar topping is out of this world. These are a great way to use up overly ripe bananas. My kids loved them as well – they only lasted 2 days in my house. So go ahead, whip these up – and if you eat three before they’ve even cooled, don’t worry. I won’t tell. ENJOY!

Yield: 12 muffins

Banana Pumpkin Muffins

Freshly baked cinnamon sugar muffins with crumbly topping from Stuck On Sweet. Perfect for breakfast, snack, or dessert, these moist muffins are packed with warm cinnamon flavor.

Moist and fluffy banana pumpkin muffins made with ripe bananas, pumpkin puree, and warm spiced. An easy one-bowl recipe perfect for breakfast, snacks or freezing for later.

Ingredients

Muffin Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup mashed ripe banana (3 medium bananas)
  • 3/4 cup pumpkin puree
  • 2/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1/2 cup neutral oil (vegetable or melted refined coconut)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup whole milk
  • Turbinado sugar

Optional Add-ins

  • 1/2 cup raisins or cranberries
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup semi-sweet chocolate chips

Instructions

    1. Preheat oven to 425 degrees and line a muffin pan with 12 muffin liners; set aside.
    2. In a medium bowl, combine the flour, baking soda, baking powder, salt and pumpkin pie spice; set aside.
    3. In a larger bowl, whisk together mashed ripe banana then whisk in pumpkin puree, brown sugar, granulated sugar, oil, eggs, vanilla extract and whole milk.
    4. Add the bowl of dry ingredients to the bowl of wet ingredients and mix with a rubber spatula just until combined. Lumps are ok! Let the batter rest for 10 minutes before baking.
    5. Fill muffin cups evenly with the batter - they will be full. Sprinkle coarse turbinado sugar on top of each muffin.
    6. Bake for 5 minutes at 425 degrees then reduce the heat to 350 degrees without opening the oven for 16-20 minutes or until the muffins are baked through. Test by inserting a toothpick in the center of a muffin. It should come out clean. Cool and enjoy.

Notes

Muffins will last in an airtight container for 3 days.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 348Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 32mgSodium: 274mgCarbohydrates: 49gFiber: 3gSugar: 27gProtein: 5g

Nutrition information is automatically calculated. Use as an approximation only.

Did you make this recipe?

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© Jess - stuckonsweet.com
Category: Muffins/Scones

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