Pumpkin Banana Muffins (Moist & Easy Recipe)

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These pumpkin banana muffins are soft, moist, warmly spiced, and packed with real pumpkin and ripe banana in every bite. They’re easy to make in one batch and perfect for using up those spotty bananas that are practically begging to be baked.

There are two things I can pretty much guarantee will be hanging around my kitchen once fall hits: overripe bananas on the counter and an open can of pumpkin purée in the fridge. Putting the two together just makes sense. The banana adds natural sweetness and keeps these muffins beautifully moist, while the pumpkin brings that cozy fall flavour and an extra soft, tender crumb.

They’re naturally sweetened with maple syrup or honey, warmly spiced, and easy to customize with chocolate chips or chopped nuts. Basically, they sit right at the crossroads of banana bread and pumpkin baking, which is a very good place to be. If you’re on the same fall baking kick, my pumpkin chocolate chip bread goes all in on the pumpkin side, while these banana pecan muffins are perfect when the banana pile is getting out of control. And for a cozy weekend breakfast, you can’t go wrong with a stack of pumpkin pancakes.

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✳︎ Why You’ll Love These Pumpkin Banana Muffins

Seriously moist and tender. Pumpkin purée and ripe banana team up to give these muffins a soft crumb that stays that way.
Naturally sweetened. Maple syrup or honey brings just enough sweetness while letting the banana, pumpkin, and warm spices do their thing.
Easy to make your own. Use whole wheat or all-purpose flour, then toss in chocolate chips, walnuts, or pecans when you’re feeling it.
Perfect for those too-ripe bananas. The spotty, slightly sad looking ones are exactly what you want here. The riper they are, the more sweetness and banana flavour they bring.
Freezer friendly. Stash a few away and future you has breakfast or snack time covered.

Ingredients for Pumpkin Banana Muffins

ingredients for pumpkin muffins with banana - flour, coconut oil, pumpkin spice, pumpkin puree, salt, baking soda, baking powder, banana, maple syrup, eggs

These muffins are made with straightforward baking staples, plus plenty of ripe banana and pumpkin purée for that soft, moist texture. Here’s what you’ll need:

Ripe Bananas: The spottier, the better! Very ripe bananas are sweeter, easier to mash, and give the muffins more banana flavour. Make sure to measure the mashed banana rather than relying only on the number of bananas since sizes can vary quite a bit.
Pumpkin Purée: Use 100% pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices and will throw off the balance of the recipe.
Coconut Oil: Adds moisture and helps keep the muffins soft. You can use vegetable oil instead for a more neutral flavour.
Maple Syrup or Honey: Either works as the sweetener here. Maple syrup leans especially cozy with the pumpkin and warm spices, while honey adds its own subtle flavour.
Eggs: Help bind the batter together and give the muffins structure as they bake.
Whole Wheat or All-Purpose Flour: Whole wheat flour gives the muffins a slightly heartier, nuttier flavour, while all-purpose flour produces a lighter texture. Both work, so use whichever you prefer.
Baking Soda + Baking Powder: Using both gives these moisture-rich muffins the lift they need for a soft, fluffy crumb.
Pumpkin Pie Spice: Brings all those warm cinnamon, ginger, nutmeg, and clove flavours into the mix. Start with 1½ teaspoons or use the full 2 teaspoons for a more pronounced spice flavour. You can make my homemade pumpkin pie spice in about 5 minutes if you don’t already have a jar.
Salt: A small amount sharpens the flavours and balances the sweetness.
Chopped Nuts or Chocolate Chips: Totally optional, but very welcome. Toasted pecans or walnuts add crunch, while chocolate chips take these firmly into treat yourself territory.

Find the full ingredient list and exact measurements in the recipe card below.

How to Make Pumpkin Banana Muffins

These pumpkin and banana muffins are pretty straightforward, but because both pumpkin and banana bring plenty of moisture to the batter, a few little details make a big difference.

Measure the banana: Mash your ripe bananas first, then measure out the full 1½ cups. Banana sizes vary more than you’d think, and too much can leave the muffins overly wet or dense.
Measure the flour properly: Spoon the flour into your measuring cup and level it off rather than scooping straight from the bag. Too much flour is one of the quickest ways to turn a beautifully moist muffin into a dry one.
Don’t overmix: Once the dry ingredients meet the wet, stir only until you no longer see streaks of flour. A few little lumps are totally fine. Overmixing develops the gluten and can make the muffins dense instead of soft and tender.
Add mix-ins last: Chocolate chips, walnuts, or pecans should be gently folded in once the batter is combined. Save a few for sprinkling over the tops if you want your muffins looking extra tempting.
Watch for doneness: Bake until the tops are set and a toothpick inserted into the centre comes out clean or with a few moist crumbs. Wet batter means they need more time, but don’t keep baking until the toothpick is bone dry or you risk overdoing them.
Get them out of the pan: Let the muffins cool in the tin for about 5 minutes, then move them to a wire rack. Leaving them sitting in the hot pan for too long can trap steam around the bottoms and make them soggy.

How to Store Pumpkin Banana Muffins

Let the muffins cool completely before storing them. Sealing them up while they’re still warm traps steam, which can make those lovely muffin tops sticky and the bottoms soggy.

Keep your banana pumpkin muffins in an airtight container at room temperature for 2 to 3 days. I like to line the container with a paper towel and place another one over the muffins to help absorb excess moisture.

For longer storage, keep them in the refrigerator for up to 1 week. Let them come to room temperature before eating or give one a quick warm up before digging in.

To freeze: Once completely cool, wrap the muffins individually and place them in a freezer safe bag or container. Freeze for up to 3 months. Thaw at room temperature or warm one up whenever a pumpkin muffin craving strikes.

muffins on a wire rack, more in a muffin tin in the background

Pumpkin Banana Muffins FAQs

Yes, homemade pumpkin purée can work, but the consistency matters. Canned pumpkin tends to be thicker and more consistent, while homemade purée can contain extra water. If yours looks particularly wet, let some of that excess moisture drain off before measuring and adding it to the batter.

Too much moisture is usually the culprit. Make sure you measure the mashed banana and pumpkin purée accurately, dry measure the flour properly, and bake the muffins until the centres are fully set. Once baked, transfer them from the muffin tin to a wire rack after about 5 minutes so steam doesn’t collect underneath.

Too much flour or overbaking are the most likely causes. Spoon and level your flour rather than packing it into the measuring cup, and start checking the muffins at the lower end of the baking time. They’re ready when a toothpick comes out clean or with a few moist crumbs.

Absolutely. Fold up to ½ cup of chocolate chips into the batter just before filling the muffin tin. You can also sprinkle a few over the tops before baking. For a pumpkin muffin that’s more firmly in chocolate territory, try my pumpkin chocolate chip muffins.

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Pumpkin Banana Muffins

Soft and moist banana pumpkin muffins made with ripe bananas, real pumpkin, warm pumpkin spice, and maple syrup or honey. An easy fall breakfast or snack!

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Prep Time 10

Cook Time 22

Total Time 32

Servings 12 Muffins

Video

Equipment

Ingredients

1.5 cups mashed very ripe bananas (about 4 bananas)
1 cup canned pumpkin purée (not pumpkin pie filling)
½ cup coconut oil
½ cup maple syrup or honey
2 large eggs
1.5 cups whole wheat flour or all-purpose flour
1.5-2 tsp pumpkin pie spice
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup chopped walnuts, pecans, or chocolate chips (optional)

Instructions

Preheat the oven to 350°F (175°C). Line a 12 cup muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together the mashed bananas, pumpkin purée, coconut oil, maple syrup or honey, and eggs until well combined.
In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients. Stir just until combined and no dry streaks of flour remain. Don't overmix. Gently fold in the chopped nuts or chocolate chips, if using.
Divide the batter evenly between the muffin cups, filling each about ⅔ full.
Bake for 18 to 22 minutes, or until the tops are set and a toothpick inserted into the centre of a muffin comes out clean or with a few moist crumbs.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Measure the mashed banana: Banana sizes vary, so use the full 1½ cups rather than relying on “about 4 bananas” for the most consistent texture.

Use pure pumpkin purée: Avoid pumpkin pie filling, which already contains added sugar and spices and will change the recipe.

Choose your flour: Whole wheat flour gives the muffins a slightly heartier texture and nuttier flavour, while all-purpose flour keeps them lighter.

Customize the spice: Use 1½ teaspoons pumpkin pie spice for a milder flavour or the full 2 teaspoons when you want those warm spices to stand out.

Don’t overbake: These muffins are naturally very moist, so pull them once a toothpick comes out clean or with a few moist crumbs rather than waiting for it to be completely dry.

Store or freeze: Keep completely cooled muffins airtight at room temperature for 2 to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.

Nutrition

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scroll up above the recipe card for ingredient notes, tips & tricks, and easy swaps/variations.

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These banana and pumpkin muffins might just become your new favourite way to use up those spotty bananas! Bake a batch, then tag @HipHipGourmet on social so I can see how yours turned out.