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 great alternative to regular pumpkin muffins. 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.
Looking for another fall bread? Try our tasty Banana Bread Recipe.
Why You'll Love This Recipe
These banana pumpkin muffins are quick and easy to make and so delicious! They are soft and fluffy and moist without being dense or gooey. They are a yummy combination of banana and pumpkin and are the perfect flavor for fall.
Below is a list of ingredients needed for this recipe. Follow our tips on each ingredient for best results.
- butter - I used unsalted butter in this recipe. If you are using salted butter, make sure to add about ¼ teaspoon less salt.
- brown sugar - brown sugar adds a nice rich sweetness and is really yummy in this recipe. It adds an almost caramel-y flavor. I tested this recipe with different types of sugar and found the warmth and richness from the brown sugar went so well with the other flavors.
- mashed, overripe banana - the browner the better! You want the banana to be overripe and so sweet and flavorful.
- eggs - I use large eggs in this recipe.
- puree pumpkin - make sure not to accidentally buy the pumpkin pie filling! The cans look similar and it's an easy mistake to make.
- sour milk - this is done by adding a little vinegar to some milk (see directions below) and is an easy process. This helps the muffins fluff up. While testing, we found the muffins a little dense due to the pumpkin and banana. As soon as I put in sour milk they fluffed right up yet were still perfectly moist.
- vanilla - I will always recommend using Pure vanilla for all recipes that call for vanilla. In this recipe, as vanilla isn't the star flavor, you could use imitation vanilla and be just fine.
- flour - regular, all-purpose flour, bleached or unbleached.
- cinnamon - regular cinnamon is fine or a nice, high quality cinnamon also goes nicely in this recipe.
- pumpkin spice - this can be purchased at most grocery stores.
- baking soda - to help them rise and be nice and soft.
- baking powder - to help them be nice and fluffy and a great texture.
- salt - to balance all the other flavors and bring them together.
See recipe card for quantities.
How to Make Banana Pumpkin Muffins
Use these process shots to help get the results you are wanting. The pictures can help with texture and be a visual guide for best results.
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 spots gives these muffins the best taste and texture.
Substitutions and Variations
We love switching things up when we're in the kitchen. Try any of these variations for something a little different.
- 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 could be a little fluffier. 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.
- Lighter 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.
- For a flavor variation, try these salted caramel pumpkin muffins.
How to Serve Banana Pumpkin Muffins
Serve as your would any other muffin or quick bread. We eat them for breakfasts or snacks. I love to send them with my husband to work. I also love these on our Breakfast Charcuterie Board and our Thanksgiving Charcuterie Board, made in a mini muffin tin
Learn From Us
While testing this recipe, I kept wanting something a little lighter and fluffier yet still moist. I decided to try sour milk, like we have in our banana bread recipe and sure enough- they were much fluffier. The vinegar interacts with the leavening helping them have more volume. You can also substitute the butter for cooking oil 1:1 for a fluffier muffin. I don't like the texture of oil in baked goods and I prefer the taste of butter, so it's important to me to use butter.
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.
Don't over bake the muffins!! If you over bake them they will be dry and crumbly instead of soft and tender.
Best Banana Pumpkin Muffins
- 1 Muffin Tin
- 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.
- 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. See photos above for the texture.
- 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.
- 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.
- Make sure to only stir the ingredients until just combined after adding the dry ingredients. These will provide the best texture in the muffins.
- For a more intense pumpkin spice flavor, increase pumpkin spice up to 2 teaspoons.
- Do not over bake the muffins, they are done as soon as toothpick comes out clean or has a few moist crumbs on it.
- Use overripe bananas for the best flavor and texture.
- These can be made with homemade pumpkin, just be warned the texture of homemade pumpkin is not consistent and your results may vary.
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.