Pumpkin Banana Muffins Recipe with Warm Fall Spices

Delicious Pumpkin Banana Muffins come together in a single bowl and bake in about 30 minutes. Soft, moist, and bursting with warm spices, they make a perfect breakfast or afternoon snack.

These muffins combine ripe bananas and pumpkin puree for a tender crumb and rich flavor. They’re easy to prepare, portable, and great for busy mornings or packed lunches.

Banana and pumpkin muffins

If you enjoy both banana and pumpkin flavors, these muffins are an ideal pairing. The pumpkin and mashed bananas keep the muffins moist, while cinnamon, ginger, nutmeg and cloves provide comforting autumnal spice. This one-bowl recipe is simple enough for weeknights and reliable for bakers of every level.

Banana pumpkin muffin ingredients

• Bananas – 1 cup mashed (use very ripe bananas for best flavor)
• Pumpkin puree – 1 cup (use pumpkin puree, not pumpkin pie filling)
• Sugar – 3/4 cup
• Oil – 1/3 cup light-flavored oil such as vegetable or canola
• Eggs – 2 large
• Vanilla – 1 teaspoon
• Flour – 2 cups (use the fluff-and-scoop method to measure for best texture)
• Leavening – 1 teaspoon baking powder and 1 teaspoon baking soda
• Salt – 1/2 teaspoon
• Spices – 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/6 teaspoon ground cloves (adjust to taste)

How to make pumpkin banana muffins

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the sugar, eggs, oil and vanilla until blended.
3. Fold in the pumpkin puree and the mashed bananas until evenly mixed.
4. Measure the flour and place it on top of the wet mixture. Sprinkle the baking powder, baking soda, salt and spices over the flour.
5. Gently fold the dry ingredients into the wet ingredients until just combined—do not overmix.
6. Scoop the batter into a greased or paper-lined 12-cup muffin tin using an ice cream scoop or cookie scoop for even portions.
7. Bake in the preheated oven 20–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
8. Let the muffin tin rest on a cooling rack for 2–3 minutes, then transfer the muffins to the rack to cool completely.

Muffin tips

• Choose very ripe bananas for the deepest sweetness and best texture.
• Measure flour using the fluff-and-scoop method to avoid compacted flour and dry muffins.
• Mix the batter only until the ingredients are combined; overmixing leads to dense muffins.
• Use an ice cream or cookie scoop (#16 works well) for uniformly sized muffins and even baking.
• Check doneness with a toothpick. If moist batter sticks to the toothpick, bake 1–2 minutes longer.

One-bowl mixing method

• Use a single large bowl and a sturdy spatula or wooden spoon to simplify cleanup.
• Stir together all wet ingredients first, then add the dry ingredients on top.
• Sprinkle leavening, salt and spices over the flour before folding to distribute them evenly.
• Start by stirring the top of the flour into the wet mixture once or twice, then fold everything together just until it’s combined.

Banana pumpkin muffin variations

• Add 1/2 cup mini chocolate chips for a sweet twist.
• Fold in chopped walnuts or pecans for added crunch and flavor.
• Sprinkle unbaked muffins with cinnamon sugar for a sweet, slightly crisp topping.

More recipes with pumpkin puree

If you enjoy baking with pumpkin, try other pumpkin favorites such as pumpkin waffles, pumpkin scones, pumpkin apple muffins or pumpkin pie bars. Pumpkin puree is versatile and works well in sweet and savory baking alike.

Other favorite banana muffins

Ripe bananas are a great staple. If you have extra bananas, try variations like oatmeal banana muffins, mini banana muffins, blueberry banana muffins, banana chocolate chip muffins, or banana walnut muffins for different textures and flavors.

If you make this recipe, share your results and photos — it’s always great to hear how your muffins turn out.

Recipe: Banana and Pumpkin Muffins

Prep time: 10 mins • Cook time: 20 mins • Total: 30 mins • Yields: 12 muffins

Ingredients

• 3/4 cup sugar
• 1/3 cup oil (vegetable or canola)
• 2 eggs
• 1 teaspoon vanilla
• 1 cup mashed bananas
• 1 cup pumpkin puree
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/6 teaspoon ground cloves

Equipment

• Muffin tin
• Cooling rack
• Cookie scoop or ice cream scoop (optional)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Combine sugar, eggs, oil and vanilla in a large bowl.
3. Fold in pumpkin puree and mashed bananas until evenly mixed.
4. Spoon the flour over the wet ingredients. Sprinkle baking powder, baking soda, salt and spices over the flour.
5. Gently fold the mixture until just combined.
6. Divide batter among 12 greased or paper-lined muffin cups.
7. Bake 20–22 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
8. Cool in the pan 2–3 minutes, then transfer to a rack to cool completely.

Notes

• Use very ripe bananas for the best flavor and sweetness.
• Measure flour using the fluff-and-scoop method to avoid compacted flour and dry muffins.
• Do not overmix: stir just until ingredients are combined.
• Test with a toothpick: if wet batter is present, bake another minute or two.

Nutrition (per muffin, approximate)

• Calories: 216 kcal
• Carbohydrates: 35 g
• Protein: 4 g
• Fat: 7 g
• Sugar: 16 g
• Fiber: 2 g

Nutritional information is an estimate and will vary depending on exact ingredients and portion sizes. For precise values, calculate using the brands and quantities you use.