These Pumpkin Muffins with Banana are the ultimate cozy treat—think bakery vibes but straight from your kitchen! They’re moist, lightly spiced, and perfect for breakfast or a snack when you need that fall flavour fix!
INGREDIENTS YOU’LL NEED TO MAKE PUMPKIN BANANA MUFFINS
These Pumpkin Muffins with Banana are the perfect mix of fall flavours and everyday comfort. With the sweetness of ripe bananas and the warmth of pumpkin spice, they’re moist, fluffy, and bakery-worthy, all from the comfort of your kitchen. Perfect for breakfast, snack time, or anytime you want a cozy treat! Here’s what you’ll need in a little bit more detail:
- Mashed Ripe Bananas: The natural sweetness and moisture from ripe bananas give these muffins their soft, tender texture. Similar to when making banana bread, you’re going to want to make sure that the bananas are very ripe (lots of brown spots) for the best flavour.
- Pumpkin Purée: Adds moisture and a rich, earthy sweetness to the muffins. Be sure to use pure pumpkin puree, not pumpkin pie filling, as the latter has added sugars and spices.
- Coconut Oil: Keeps the muffins moist and soft. You can use vegetable instead, if you prefer. Coconut oil adds a subtle flavour, while vegetable oil keeps it neutral—choose based on your preference!
- Maple Syrup or Honey: These natural sweeteners balance the flavours, adding a light sweetness without being overpowering. You can swap for either depending on what you have on hand.
- Eggs: Provide structure and stability, helping the muffins rise and hold their shape.
- Flour (Whole Wheat or All-Purpose): Whole wheat flour adds a slightly nutty flavour and boosts the nutrition, while all-purpose flour gives a classic, lighter muffin texture. Use whichever suits your preference.
- Baking Soda and Baking Powder: These leavening agents work together to give the muffins a nice lift, making them fluffy and airy.
- Pumpkin Spice: Adds warmth and coziness to every bite. Use it to taste—start with 1 1/2 teaspoons, and adjust if you want a stronger pumpkin spice flavour. Don’t have any on hand? Try making your own pumpkin spice mix from scratch in just 5 minutes!
- Salt: A pinch of salt enhances all the other flavours, balancing the sweetness and spices.
- Chopped Nuts or Chocolate Chips (optional, not pictured): For added texture and flavour, fold in chopped nuts like walnuts or pecans, or add chocolate chips for a sweeter touch. These mix-ins make the muffins even more satisfying!
HOW TO MAKE PUMPKIN MUFFINS WITH BANANA (KEY TIPS)
You can find full instructions for how to make these banana pumpkin muffins in the recipe card down below, but here are a few quick tips to keep in mind:
- Use very ripe bananas. The riper the bananas, the sweeter and more flavourful your muffins will be. Look for bananas with lots of brown spots for the best results.
- Measure the flour correctly. Lightly spoon flour into your measuring cup and level it off with a knife. Packing the flour or scooping it directly from the bag can lead to too much flour, making the muffins dry. Remember, friends, baking is a science!
- Use pumpkin puree, not pumpkin pie filling. Make sure you’re using 100% pure pumpkin puree. Pumpkin pie filling contains added sugar and spices, which can throw off the balance of flavours.
- Don’t overmix the batter. When you combine the wet and dry ingredients, stir just until everything is incorporated. Overmixing can result in dense muffins instead of light and fluffy ones.
- Customize with mix-ins. Fold in nuts, chocolate chips, or even dried fruit, but do so gently and at the end. This keeps the batter from becoming overworked while evenly distributing your mix-ins.
- Line the muffin tin or grease well. Use paper liners or grease the muffin tin thoroughly to prevent sticking and make it easy to remove the muffins once baked. This also makes for quicker cleanup!
- Fill the muffin cups 2/3 full. This gives the muffins enough room to rise without overflowing, creating a nice domed top.
- Test for doneness. Insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs (but no wet batter), they’re done!
- Cool muffins properly. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. This prevents them from becoming soggy at the bottom.
FREQUENTLY ASKED QUESTIONS
Pumpkin serves multiple roles in baking, making it a versatile ingredient for moist, flavourful treats. Its high water content adds moisture, helping create a tender, soft texture in cakes, muffins, and bread without needing extra fats like butter or oil. It also brings natural sweetness and a subtle earthy flavour, which pairs beautifully with warm spices like cinnamon, nutmeg, and cloves, enhancing the cozy, comforting taste of fall-inspired baked goods.
Additionally, pumpkin puree acts as a binder, similar to eggs, which makes it a great ingredient in vegan or egg-free recipes. Overall, pumpkin not only boosts moisture and flavour but also adds nutrients like fiber and vitamins, making it a nutritious addition to your baked creations.
If your pumpkin banana muffins are turning out soggy, it could be due to a few common issues. First, too much moisture in the batter is a frequent culprit—make sure you’re using the correct amount of mashed banana and pumpkin puree. Overripe bananas are great for flavour but can also add extra moisture, so measure carefully.
Another reason could be over mixing the batter, which can lead to dense, undercooked muffins that feel soggy. Additionally, be sure your muffins are baking long enough; if they’re removed from the oven too soon, they might not set properly. Finally, allow the muffins to cool in the pan for only a few minutes before transferring them to a wire rack to prevent steam from getting trapped at the bottom, which can make them soggy.
For these pumpkin banana muffins, it’s best to store them at room temperature if you plan to enjoy them within 2-3 days. Place the muffins in an airtight container lined with a paper towel (this helps absorb any excess moisture and keeps them from getting soggy). Add another paper towel on top before sealing the container.
If you need to store them for longer, refrigerate them to keep them fresh for up to a week. For even longer storage, wrap each muffin individually in plastic wrap, place them in a freezer bag, and freeze for up to 3 months. When you’re ready to eat, just thaw at room temperature or warm them up in the microwave!
MORE DELICIOUS PUMPKIN RECIPES
THE CUTEST PUMPKIN DEVILED EGGS
THE BEST PUMPKIN FLAVOURED SYRUP (STARBUCKS COPYCAT)
FESTIVE PUMPKIN SHAPED CHEESE BALL
CREAMY PUMPKIN SOUP WITH ITALIAN SAUSAGE
LOVE THIS RECIPE? PIN IT FOR LATER!
PUMPKIN MUFFINS WITH BANANA
Ingredients
- 1.5 cups Mashed Ripe Bananas (about 4 bananas)
- 1 cup Canned Pumpkin Puree (not pumpkin pie filling)
- 1/2 cup Coconut Oil
- 1/2 cup Maple Syrup or Honey
- 2 Eggs
- 1.5 cups Whole Wheat Flour (or all-purpose flour)
- 1.5-2 tsp Pumpkin Spice
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Chopped Nuts or Chocolate Chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, mix together the mashed bananas, pumpkin puree, oil, honey (or maple syrup), and eggs until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix. Fold in the nuts or chocolate chips if using.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Video
The links in this post are affiliate links. Thanks for supporting HipHipGourmet!