Pumpkin Banana Muffins are a delicious combination of ripe banana, pumpkin, and warm fall flavors. Enjoy these tender, moist muffins as is or add your favorite mix-ins, like chocolate chips and pumpkin seeds.
These muffins are the perfect blend of pumpkin puree, pumpkin pie spice, and sweet banana. We usually make a big batch then share them for breakfast, snacks, and dessert. Just mix the ingredients, bake, then enjoy!
We love these muffins with a pumpkin spice latte or matcha lemonade. If you are looking for other breakfast treats, check out our matcha muffins, lemon curd coffee cake, or pumpkin scones.
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About Pumpkin Banana Muffins
- Taste - The combination of pumpkin, banana, chocolate chips, and pumpkin seeds is rich yet lightly sweet.
- Texture - The muffins are fluffy and moist and the pumpkin seeds add a nice crunch.
- Effort - All you need to do is mix the ingredients then bake them.
- Time - It takes just 10 minutes to make the muffin batter then 30 minutes to bake.
Ingredients
- Over-ripened bananas - Over-ripened bananas are perfectly sweet for these muffins.
- Pumpkin puree - Pumpkin puree adds the classic pumpkin flavor.
- Olive oil - Olive oil adds richness and moisture to the muffins.
- Eggs - Eggs bind the ingredients together and provides structure. Use room temperature eggs so they spreads evenly in the batter.
- Whole Fat Greek Yogurt - Yogurt makes the crumb tender and moist. It's a healthy alternative to using more butter or oil.
- Vanilla extract - Vanilla extract adds a complex sweetness to the batter.
- Brown sugar - Brown sugar has a rich caramel molasses sweetness.
- All-purpose flour - Flour is the foundation for the muffins.
- Baking powder - Baking powder helps make the muffins tender.
- Baking soda - Baking soda helps the muffins rise and keeps the texture light.
- Brown sugar - Brown sugar adds a rich caramel molasses sweetness.
- Pumpkin pie spice - Pumpkin pie spice adds warm fall notes like cinnamon and clove.
- Chocolate chips - Chocolate chips are optional, but we love to add them for a rich accent.
- Pumpkin seeds - Pumpkin seeds add a nice light crunch.
See recipe card for quantities.
Substitutions
- Gluten-free - Use gluten-free flour to make these muffins gluten-free. We recommend this gluten-free flour for the best results.
- Vanilla bean paste - Substitute vanilla bean paste for vanilla extract for a richer vanilla flavor.
- Light Brown Sugar - Use light brown sugar for a lighter molasses flavor.
Variations
- Nuts - Add chopped nuts like walnuts, pecans, almonds, or macadamia nuts to the batter for extra crunch.
- Cinnamon streusel crumb topping - Cinnamon streusel is a rich, buttery, and crisp topping.
- Roasted Pepitas - Toast the pumpkin seeds for extra crunch.
- No chocolate chips - Omit the chocolate chips for a more pure pumpkin banana flavor.
Instructions
- Heat oven - Preheat oven to 425°F and line a muffin tin with paper liners. For taller muffins, add a liner to every other cavity. The extra space will allow the hot oven air to circulate, resulting in larger muffin domes. For smaller muffins, add a liner to each muffin pan cavity.
- Whisk dry ingredients - In a large mixing bowl, whisk flour, baking soda, baking powder, pumpkin pie spice, and kosher salt.
- Mix wet ingredients - In a separate mixing bowl, mash peeled bananas. Then add pumpkin puree, egg, oil, Greek yogurt, vanilla extract, and brown sugar and whisk until combined. Add flour mixture.
- Combine ingredients - Gently mix the dry ingredients until just combined. Do not over mix or the muffins will become tough. Fold in chocolate chips or walnuts if desired.
- Bake muffins - Spray each muffin liner with non-stick cooking spray then fill each liner with batter. Sprinkle pumpkin seeds on top of each muffin if desired then place on the middle rack. Bake for 5 minutes at 425°F then turn the heat down to 375°F and bake for an additional 10-12 minutes or until the center is springy and the internal temperature is 200°F. Remove from the oven and allow to cool for 5 minutes then transfer to a wire rack to finish cooling.
Pro tip - To check that the muffins are completely baked, pierce one muffin with a toothpick, cake tester, or chopstick then take it out. If the tester has any batter or ingredients stuck to it, the muffins need to continue baking.
Storage
Store these banana pumpkin muffins in an air-tight container and keep them in a cool, dry place for up to 5 days. These muffins can also be frozen for up to 3 months. In order to freeze them, wrap them individually in plastic wrap or place them in a freezer safe storage bag. When you are ready to enjoy, unwrap them and wait for them to get to room temperature.
Baking Tips
- Don't overfill your muffin tin. Only fill the muffin tin cups to ¾ full or the muffins may spill over the sides when they rise.
- Be careful not to over mix muffin batter. Over mixing the muffin batter can make them tough.
- For taller muffins, add a liner to every other cavity (instead of each cavity). The air will circulate better and bake the muffins more evenly.
Recipe FAQs
You can reheat them in the microwave for 10 seconds until warm.
Yes, just roast the pumpkin and puree it before adding it to the recipe.
These muffins are great with a coffee or matcha latte. If you want to make an extra hearty breakfast, enjoy them with scrambled eggs or hash.
In our recipe, we use Greek yogurt to add extra moisture to the batter.
This can happen if you use too much baking soda or powder or they are expired. This can also occur from over-mixing.
Did You Like This Recipe?
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Pumpkin Banana Muffins
Equipment
Ingredients
- 1¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon kosher or sea salt
- 1 cup over-ripened bananas (2 bananas)
- ¾ cup pumpkin puree
- 2 eggs room temperature
- ¼ cup olive oil
- ⅓ cup whole-fat Greek yogurt
- 2 teaspoon vanilla extract
- ½ cup packed brown sugar
- 1 cup chocolate chips optional
- ¼ cup pumpkin seeds
Instructions
- Heat oven - Heat the oven to 425°F and line a muffin tin with paper liners. For taller muffins, add a liner to every other cavity. The extra space will allow the hot oven air to circulate, resulting in larger muffin domes. For smaller muffins, add a liner to each muffin tin cavity.
- Whisk dry ingredients - In a large mixing bowl, whisk flour, baking soda, baking powder, pumpkin pie spice, and kosher salt.1¾ cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, 1 teaspoon kosher or sea salt
- Mix wet ingredients - In a separate mixing bowl, mash peeled bananas. Add pumpkin puree, egg, oil, Greek yogurt, vanilla extract, and brown sugar and whisk until combined.1 cup over-ripened bananas, ¾ cup pumpkin puree, 2 eggs, ¼ cup olive oil, ⅓ cup whole-fat Greek yogurt, 2 teaspoon vanilla extract, ½ cup packed brown sugar
- Combine ingredients - Add the dry ingredients to the wet ingredients and gently mix until just combined. Do not over mix or the muffins will become tough. Fold in chocolate chips or walnuts if desired.1 cup chocolate chips
- Bake muffins - Spray each muffin liner with non-stick cooking spray then fill each liner with batter. Sprinkle pumpkin seeds on top of each muffin if desired then place on the middle rack. Bake for 5 minutes at 425°F then turn the heat down to 375°F and bake for an additional 10-12 minutes or until the center is springy and the internal temperature is 200°F. Remove from the oven and allow to cool for 5 minutes then transfer to a wire rack to finish cooling.¼ cup pumpkin seeds
Notes
- Store muffins in an air-tight container in a cool, dry place for up to 5 days. These muffins can also be frozen for up to 3 months. In order to freeze them, wrap them individually in plastic wrap or place them in an air-tight freezer safe bag. When you are ready to enjoy them, unwrap them and wait for them to get to room temperature.
- To check that the muffins are completely baked, pierce one with a toothpick, cake tester, or chopstick then take it out. If the tester has any batter stuck to it, the muffins need to continue baking.
- Only fill the muffin liners to ¾ full or the muffins may spill over the sides when they rise.
- Be careful not to over mix muffin batter or it can get tough.
- For taller muffins, add a liner to every other cavity (instead of each cavity).
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