Pumpkin Banana Muffins
Published Nov 18, 2025
These Pumpkin Banana Muffins combine the flavors of pumpkin muffins and banana muffins with warm fall spices for an irresistible flavor. The perfect recipe to bake on a cozy fall day!
The Coziest Fall Muffins
If banana bread and pumpkin bread had a baby, it would be these pumpkin banana muffins.
They are wonderfully moist, perfectly soft, and full of a warm fall blend of cinnamon and pumpkin pie spice.
I tested these several times until they were totally perfect. It’s hard to stop at just one! They are absolutely delicious and one of my favorite fall muffins to bake.
Ingredients You’ll Need
- Bananas: the riper the better! Bananas that are very ripe with brown spots on them have a sweeter taste,
- Pumpkin: canned pumpkin, not pumpkin pie filling.
- Butter: I use unsalted butter in this recipe. If you use salted butter you will want to omit the salt from this recipe.
- Eggs
- Vanilla extract
- Sweetener: sugar and brown sugar.
- Spices: salt, cinnamon, and pumpkin pie spice.
- Leavening agents: baking powder and baking soda.
- All-purpose flour
How to make pumpkin banana muffins
Step 1: Whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
Step 2: Mash your bananas very well with a fork until no chunks remain.
Step 3: In a separate bowl, whisk together the wet ingredients: mashed banana, pumpkin, melted butter, eggs, vanilla extract, brown sugar and sugar.
Step 4: Add the dry ingredients to the wet and mix until just combined. Do not over mix the batter.
Recipe Tip
I prefer using a rubber spatula for this step because it makes it easier to avoid over mixing the batter compared to using a whisk. Over mixing the batter can result in denser muffins and we want them to stay light and fluffy!
Step 5: Line a muffin tin with parchment paper muffin liners. Fill the muffin tins ¾ of the way full. You should get 14 muffins out of this recipe.
Step 6: Bake the muffins at 350 degrees for 23-25 minutes, or until a toothpick inserted comes out clean.
Once the muffins are finished baking, allow them to cool completely on a wire cooling rack.
These muffins will make your kitchen smell like fall while you are baking! The scent of homemade pumpkin banana muffins is sure to make your family come running to try one.
My boys loved these muffins and they barely lasted 2 days in our house. They are perfect for a quick breakfast or snack on the go!
We ate them warm and cold and both were delicious so really it’s just a preference of how you like to serve them.
Storing
Leftover pumpkin banana muffins can be stored in an airtight container in the refrigerator for 4-5 days.
More Pumpkin Recipes
Pumpkin Banana Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup ripe mashed banana
- 2/3 cup canned pumpkin
- ¼ cup unsalted butter, melted and slightly cooled
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- 1/3 cup brown sugar
Instructions
- Whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- In a separate bowl, whisk together the mashed banana, pumpkin, melted butter, eggs, vanilla extract, brown sugar and sugar.
- Add the dry ingredients to the wet and mix until just combined using a rubber spatula. Do not over mix the batter.
- Line a muffin tin with parchment paper muffin liners (nothing will stick to these). Or spray your muffin tin with cooking spray.
- Fill the muffin tins ¾ of the way full. The recipe will make 14 muffins.
- Bake the muffins at 350 degrees for 23-25 minutes, or until a toothpick inserted comes out clean
YUM