Made with a few simple ingredients, these Pumpkin Banana Muffins are the perfect way to start the day. They are delicious and bursting with pumpkin flavours, sweet banana, and warm spices.
These muffins make for a delicious breakfast or snack. They are easy to bake and to grab on-the-go.
The combo of pumpkin and banana is something I never thought of, but after baking these muffins, I can't believe I haven't done it sooner.
The banana and pumpkin keeps these muffins soft for days, and the hints of banana and pumpkin together with warm spices is perfectly balanced.
Ingredients Notes
Here are a few key ingredients used in these pumpkin banana muffins.
All-purpose flour – This flour is used for the muffins.
Banana - Make sure you use bananas with lots of brown spots. The riper the banana, the better and more sweet it'll be.
Baking soda – Always double check that your baking soda isn’t expired!
Baking powder – Always double check that your baking powder isn’t expired!
Eggs – Must be at room temperature before starting your bake.
Oil – I used canola oil. You can also use melted and cooled butter.
Pumpkin – Make sure you’re using puree and not pie filling. The cans look similar at the grocery store. Also make sure it is at room temperature.
Step by step instructions
Here is how to make and bake these Pumpkin Banana Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Preheat the oven to 375°F. Line the muffin tin with liners and set aside. This recipe makes 15 muffins total. In a small bowl, mash the bananas and set aside. In a glass, mix cinnamon and white sugar and set aside. This will be the topping for the muffins.
Step 2 – Mix dry ingredients. In a medium-sized bowl, add in the dry ingredients; flour, baking soda, baking powder, and spices. Mix together and set aside.
Step 3 – Whisk wet ingredients. In a large bowl, add brown sugar, white sugar, and oil. Then whisk in eggs, pumpkin, banana, and vanilla. Whisk together until well combined.
Step 4 – Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter. Make sure to scrap the sides of the bowl.
Step 5 – Scoop. Evenly scoop the batter and fill the liners to the top of each liner. Sprinkle cinnamon sugar on top.
Step 6 – Bake. Bake the muffins at 375°F for 18-25 minutes. Mine took 23 minutes. The muffins are ready when a toothpick inserted comes out clean. Every oven differs, so keep an eye out after the 18 minute mark.
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
FAQ
How do I store these muffins?
These muffins are good on your counter for 2 days, and in the fridge in an airtight container for a week! I like to bake them ahead of time and grab them as a snack on my way out the door.
Can I double the recipe?
Yes! You can use the 2x and 3x options on the recipe card to double and triple the recipe when needed.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Pumpkin Banana Muffins
Ingredients
- 1 cup pumpkin puree room temperature
- 3/4 cups bananas 1 large or 2 small, mashed
- 1/2 cup oil any kind works, or melted and cooled butter
- 2 eggs room temperature
- 1 tbsp vanilla
- 3/4 cups brown sugar
- 1/2 cup white sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 3/4 tsps baking powder
- 2 tsps cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/2 tsp salt
For the topping
- 1/4 tsp cinnamon
- 2 tbsp white sugar
Instructions
- Preheat the oven to 375°F. Line the muffin tin with liners and set aside. This recipe makes 15 muffins total. Mash the bananas and set aside. In a small bowl, mix cinnamon and sugar and set aside. This will be used for the topping.3/4 cups bananas, 1/4 tsp cinnamon, 2 tbsp white sugar
- In a medium-sized bowl, add in flour, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves, ginger, and salt. Mix together and set aside.2 cups all-purpose flour, 1 tsp baking soda, 1 3/4 tsps baking powder, 2 tsps cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp allspice, 1/2 tsp salt
- In a large bowl, whisk brown sugar, white sugar, and oil. Whisk for 2-3 minutes until smooth.3/4 cups brown sugar, 1/2 cup white sugar, 1/2 cup oil
- Then add in eggs, pumpkin, banana, and vanilla. Whisk together until well combined.1 cup pumpkin puree, 3/4 cups bananas, 2 eggs, 1 tbsp vanilla
- Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
- Evenly divide the batter between the liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle cinnamon sugar on top.
- Bake the muffins at 375°F for 18-25 minutes. The muffins are ready when a toothpick inserted comes out clean. Every oven differs, so keep an eye out after the 18 minute mark.
- These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Ooma says
Hi Ania,
Loved the muffins. Super soft and yummy. Family and friends loved it. Thanks a bunch. Happy holidays!!
Ania says
Hi Ooma!! Thank you so much, I'm really glad to hear you and your loved ones enjoyed the muffins. Happy holidays!! 🙂