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    The Heirloom Pantry » Recipes » Sweets

    Pumpkin Banana Muffins

    Published: Oct 28, 2023 · Modified: Feb 13, 2024 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Pumpkin banana muffins Pinterest pin.

    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.

    A stack of moist pumpkin banana muffins with Greek yogurt, chocolate chips, and pumpkin seeds with a bunch of bananas and a stack of mini pumpkins.

    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.

    Jump to:
    • About Pumpkin Banana Muffins
    • Ingredients
    • Substitutions
    • Variations
    • Instructions
    • Storage
    • Baking Tips
    • Recipe FAQs
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    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

    Ingredients to make pumpkin banana muffins, flour, greek yogurt, pumpkin spice, eggs, ripe bananas, pumpkin purée, salt, baking soda and powder, olive oil, brown sugar, vanilla, pepitas, chocolate chips.
    • 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

    Steps to make pumpkin banana muffins, whisk flour baking soda and powder, pumpkin spice, and salt; mash bananas, pumpkin puree, egg, oil, Greek yogurt, vanilla extract, and brown sugar; add flour.
    • 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.
    Steps to make pumpkin banana muffins, whisk ingredients, fold in chocolate chips, add to paper liners and top with pumpkin seeds, bake and enjoy.
    • 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

    How can I reheat pumpkin banana muffins?

    You can reheat them in the microwave for 10 seconds until warm.

    Can I substitute fresh pumpkin for canned pumpkin in the recipe?

    Yes, just roast the pumpkin and puree it before adding it to the recipe.

    What can I serve with pumpkin banana muffins for a complete breakfast or snack?

    These muffins are great with a iced coffee or matcha latte. If you want to make an extra hearty breakfast, enjoy them with scrambled eggs or sweet potato hash.

    What is the secret to moist muffins?

    In our recipe, we use Greek yogurt to add extra moisture to the batter.

    Why are my pumpkin muffins so dense?

    This can happen if you use too much baking soda or powder or they are expired. This can also occur from over-mixing.

    Stack of fluffy banana pumpkin muffins with pumpkin seeds and chocolate.

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      Matcha Cinnamon Streusel Muffins
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      Blackberry Lemon Bread
    • Japanese fruit sandwich (sando) made with shokupan (white bread) and filled with fresh honey whipped cream and fresh fruit, including kiwi, mandarin oranges, and strawberries.
      Fruit Sando (Japanese Fruit Sandwich)
    • Sliced lemon curd coffee cake squares with cinnamon streusel and vanilla bean glaze drizzled on top, surrounded by sliced lemons.
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    Did You Like This Recipe?

    Love this easy pumpkin banana muffins recipe? Please leave a 5-star rating in the recipe card below & leave a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this easy pumpkin banana muffins recipe, tag #theheirloompantry so we can see your homemade muffins!

    📖 Recipe

    Print Recipe Pin Recipe
    5 from 1 vote

    Pumpkin Banana Muffins

    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.
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes mins
    Course: Breakfast, Brunch, Dessert
    Cuisine: American
    Servings: 12
    Calories: 66kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 Measuring spoons
    • 1 muffin pan
    • 1 stand mixer
    • 1 hand mixer
    • 1 silicone spatula
    • 1 Mixing bowls
    • 1 cooling rack

    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
    Prevent your screen from going dark

    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

    Video

    Notes

    Storage
    • 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.
    Top Tips
    • 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).

    Nutrition

    Calories: 66kcal | Carbohydrates: 14g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 0.4mg | Potassium: 20mg | Fiber: 0.5g | Sugar: 0.05g | Calcium: 3mg | Iron: 1mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

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