Pumpkin Banana Muffins

Craving a sweet, spiced treat that’s perfect for fall? These Pumpkin Banana Muffins combine the best of both worlds—moist, flavorful pumpkin and ripe banana in one irresistible muffin. It’s the perfect cozy bake to enjoy anytime you need a little comfort.

With warm spices like cinnamon and pumpkin pie spice, these muffins will fill your kitchen with the most inviting aromas. Plus, the mix of banana and pumpkin adds natural sweetness and moisture, making each bite soft and delicious.

Want a treat that’s not just tasty but also nutritious? These muffins are made with whole wheat flour, so you get a bit of extra fiber in each bite, making them perfect for breakfast or a snack. They’re easy to make, freeze well, and will quickly become a family favorite.

Ready to bake? Grab your ingredients, and let’s dive into making these delicious Pumpkin Banana Muffins—they’re just the comfort food you need!

Why You’ll Love This Recipe

Super Moist & Flavorful: The combination of pumpkin and ripe banana ensures these muffins are soft, moist, and full of natural sweetness.
Healthy Twist: Using whole wheat flour boosts the fiber content, making these muffins a great choice for a nutritious snack.
Easy to Make: With just a few simple steps, you’ll have warm, delicious muffins ready to enjoy in no time.
Perfect for Meal Prep: Make a batch ahead of time and enjoy them all week long – they also freeze beautifully!
Customizable: Want to add nuts or chocolate chips? This recipe is flexible for your favorite add-ins.

Required Kitchen Tools

Before you get started, make sure you have the following tools:

Muffin tin
Paper muffin liners (optional)
Large mixing bowl
Whisk
Spoon or ice cream scoop (for portioning the batter)
Cooling rack

Ingredients for Pumpkin Banana Muffins

Here’s what you’ll need to make these delicious, fluffy muffins (measurements are listed in the recipe card below):

Pumpkin Puree: Adds moisture and the signature fall flavor.
Ripe Banana: The more ripe the banana, the better the flavor and sweetness it provides.
Unsalted Butter: Provides richness and helps the muffins stay moist.
Eggs: For binding the ingredients and adding structure.
Vanilla Extract: A touch of vanilla enhances the overall flavor.
Whole Wheat Flour: Adds fiber and depth to the muffins while keeping them light and fluffy.
Sugar: For the perfect amount of sweetness.
Baking Soda: Helps the muffins rise and become soft and fluffy.
Cinnamon & Pumpkin Pie Spice: These spices infuse the muffins with warm, cozy fall flavors.
Salt: A pinch to balance out the sweetness and bring all the flavors together.

Variations for Pumpkin Banana Muffins

Add Walnuts or Pecans: Chop up some nuts for a crunchy texture.
Include Chocolate Chips: Toss in a handful of dark chocolate chips for an extra indulgence.
Make It Vegan: Swap eggs with flax eggs and use dairy-free butter for a vegan-friendly version.
Sweeten It Up: If you prefer sweeter muffins, feel free to increase the sugar or add a bit of honey.
Use Almond Flour: For a gluten-free option, try substituting almond flour for the whole wheat flour.

Step-by-Step Instructions

1. Prepare the Oven and Muffin Tin

Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it with cooking spray.

2. Mix the Wet Ingredients

In a large bowl, whisk together the pumpkin puree, mashed ripe banana, melted butter, eggs, and vanilla extract. Stir until everything is well combined and smooth.

3. Combine the Dry Ingredients

In a separate bowl, mix the whole wheat flour, sugar, baking soda, cinnamon, pumpkin pie spice, and salt. Stir well to ensure the dry ingredients are evenly distributed.

4. Add the Dry Ingredients to the Wet Ingredients

Slowly add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this could make the muffins dense.

5. Portion the Batter

Using a spoon or ice cream scoop, divide the muffin batter evenly into the muffin tin. Fill each cup about 2/3 full.

6. Bake the Muffins

Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7. Cool the Muffins

Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Serving and Decoration

How to Serve Pumpkin Banana Muffins

These muffins are perfect on their own, but if you’d like to get creative, here are some serving ideas:

With Butter or Nut Butter: Spread a little butter or almond butter on top for a richer taste.
As a Snack: Pack them in a lunchbox for a nutritious and tasty snack.
For Breakfast: Enjoy them with a cup of coffee or tea for a comforting start to the day.
With a Drizzle of Honey or Maple Syrup: For an extra touch of sweetness, drizzle some honey or maple syrup on top.

Storing Pumpkin Banana Muffins

At Room Temperature: Keep the muffins in an airtight container for up to 3 days.
In the Refrigerator: Store them in the fridge for up to 1 week.
Freezing: To freeze, wrap the muffins tightly in plastic wrap or foil and store them in a zip-top bag. They’ll keep for up to 3 months. Reheat in the microwave or oven when ready to enjoy!

Nutrition

Serving Size	Calories	Fat	Carbohydrates	Protein	Fiber
1 muffin	200	8g	30g	3g	3g

Conclusion

These Pumpkin Banana Muffins are the perfect blend of cozy fall flavors and natural sweetness. They’re easy to make, nutritious, and perfect for breakfast or a snack. Whether you make them for yourself or share them with friends and family, they’re sure to become a favorite!