This Best Banana Pumpkin Muffin Recipe is easy to make and full of flavor. Using both bananas and pureed pumpkin, they are extremely moist and tender. The banana replaces part of the sugar and fat, making these a healthy alternative to regular pumpkin muffins. (see our Variations below for an even healthier version!) Whip these up for breakfast, a snack or a fall get together! The hardest part is to stop eating them.
With their yummy autumn flavors, these muffins are popular during the fall and winter seasons. Bring them along to a fall brunch with some Air Fryer Turkey Bacon! We like to wash them down with our energizing, caffeine free Pink Beetroot Latte.
This was inspired by our Pumpkin Donut Muffins on this site, and pairs well with our Pumpkin Chocolate Swirl Bread, Pumpkin Snickerdoodles, and Pumpkin Bars.
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Ingredients
- butter
- brown sugar
- mashed, overripe banana
- eggs
- puree pumpkin
- sour milk
- vanilla
- flour
- cinnamon
- pumpkin spice
- baking soda
- baking powder
- salt
See recipe card for quantities.
Instructions
1. Preheat oven to 350*F. Mash overripe banana and set aside. Whisk together the dry ingredients (baking soda, baking powder, cinnamon, pumpkin spice, flour and salt) in a bowl and set aside.
2. Beat the butter and brown sugar together on high until light and fluffy, about 2 minutes. Use a stand mixer or hand mixer. Add the eggs and beat an additional minute. Changing the mixing speed to low, add the mashed banana, pumpkin, buttermilk and vanilla. Mix until well combined.
3. Using a spatula and a folding motion, add the dry ingredients. Mix only until well combined.
4. Use a greased or lined muffin tin and scoop in the batter. They will be a little more than ¾ full. Bake for 20-22 minutes until an inserted toothpick comes out clean.
Hints: Be careful not to over mix the batter after adding the dry ingredients! Using a banana with plenty of brown and brown spots gives these muffins the best taste and texture.
Substitutions
- Diary Free - substitute the butter for any regular dairy free butter
- Gluten Free- substitute ¾ cup flour for ¾ cup almond flour, and the other ¾ cup substitute for gluten free all-purpose flour at a 1:1 ratio (unless stated otherwise on the package)
- Higher Rise/ oil for butter- these muffins are extremely moist and can be a little dense. For a higher rise and more fluffy muffins, substitute the butter for canola oil 1:1. I like the flavor of butter more, so I use butter.
Variations
- Healthy Banana Pumpkin Muffins - reduce sugar to ½ cup, reduce butter to ¼ cup, then substitute 1 cup of the all purpose flour for whole wheat flour.
- Strudel/ Crumble Muffins- add a streusel/ crumble topping by mixing together in a separate bowl: ⅓ cup brown sugar, ¼ cup flour and 1 teaspoon cinnamon or pumpkin spice. Then cut in 2 Tablespoons cold butter. Sprinkle on top of muffins.
- Pumpkin Banana Chocolate Chip Muffins- Fold in 1 cup of chocolate chips before scooping batter into muffin tin.
Equipment
- stand mixer or hand mixer
- mixing bowl
- muffin tin- I use this one and LOVE it.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. It is not recommended to refrigerate these as it will change their texture.
To freeze: Place fully cooled muffins an in airtight container and store in the freezer for up to 2 months. Thaw at room temperature for an hour or 2 before eating.
Top tip
Don't over bake the muffins!! If you over bake them they will be dry and crumbly instead of soft and tender.
Recipe
Best Banana Pumpkin Muffins
Equipment
- 1 Muffin Tin
Ingredients
- ⅓ cup unsalted butter slightly softened
- ¾ cup brown sugar
- 2 eggs
- ½ cup mashed overripe banana- 1 large or 1 ¼ medium
- 1 cup pumpkin puree
- ¼ cup buttermilk*
- 1 teaspoon vanilla
- 1 ½ cups all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- *For ¼ cup buttermilk mix 3 Tablespoons plus 1 teaspoon milk with 2 teaspoons lemon juice or vinegar.
Instructions
- Preheat oven to 350* F.
- In a mixing bowl, whisk together the flour, cinnamon, pumpkin spice, baking soda, baking powder and salt. Set aside.
- Using a stand mixer or bowl with a hand mixer, beat the butter and sugar on high for 2 minutes, until lightened in color. Add the eggs and beat one more minute. Stir in the banana, pumpkin, buttermilk and vanilla on low.
- Using a spatula, stir in the dry ingredients, just until well combined.
- Place muffin batter in a greased or lined muffin tin. Bake at 350*F for 20-22 minutes until the edges start to turn golden, the tops are matte and an inserted toothpick comes out clean.
- Enjoy!
Notes
- Store in an airtight container at room temperature for up to 3 days.
- One completely cooled, store in an airtight container in the freezer for up to 2 months. Thaw at room temperature before eating. After thawing, the tops will likely be a little wet.
Nutrition
FAQ
Pumpkin is very moist and adds a lot of moisture to muffins. Too much leavening may cause them to rise too high, then collapse. Also, using oil instead of butter can make them more fluffy.
Banana muffins are extremely moist. For a crisper top, place some saltine crackers in with the muffins for storing. Be warned, it may dry the muffin out slightly.
Food safety
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Nicole
Yummy! These are the best! Our family loves banana bread and pumpkin muffins, and these were the perfect combination of the 2.
Sue
I brought ripe bananas home from work to make banana bread. This recipe showed up the same day and I was excited to try it. I was not disappointed. Everyone at work loved them.