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    Home » Recipes » Cakes and Muffins

    Best Banana Pumpkin Muffins

    Published: Aug 13, 2022 · Modified: Sep 14, 2022 by Nicole · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe
    banana pumpkin muffins on a plate.

    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.

    pumpkin banana muffins on a plate.

    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.

    Looking for another fall bread? Try our tasty Banana Bread Recipe.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • Recipe
    • FAQ
    • Food safety

    Why You'll Love This Recipe

    These 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.

    They also make a great snack or breakfast. We will make them and munch on them throughout the whole day. I like to take them to neighbors or send them in with my husband to work in the mornings.

    Ingredients

    • 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.
    • 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.
    • 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.

    Instructions

    flour, cinnamon, pumpkin spice, salt and baking soda in a bowl.

    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.

    creamed butter, sugar, pumpkin, eggs, vanilla and banana.

    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.

    banana pumpkin muffin batter.

    3. Using a spatula and a folding motion, add the dry ingredients. Mix only until well combined.

    banana pumpkin muffin batter in a muffin tin.

    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

    • 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.

    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.

    Banana Pumpkin Muffins on a counter.

     

    Recipe

    Banana Pumpkin Muffins on a plate.

    Best Banana Pumpkin Muffins

    Nicole
    Soft and moist, these banana pumpkin muffins are absolutely delicious and full of flavor! Perfect for a fall breakfast, brunch or snack!
    Prevent your screen from going dark
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Servings 12 muffins
    Calories/serving 184 kcal

    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. 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.
    • 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

    Serving: 1muffinCalories: 184kcalCarbohydrates: 29gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 41mgSodium: 199mgPotassium: 119mgFiber: 1gSugar: 15gVitamin A: 3388IUVitamin C: 1mgCalcium: 52mgIron: 1mg
    Tried this recipe?Let us know how it was in the comments below
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    FAQ

    Why are my pumpkin muffins dense?

    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.

    Why are the tops of my banana muffins wet?

    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

    See more guidelines at USDA.gov.

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      Recipe Rating




    1. Nicole

      August 13, 2022 at 11:07 am

      5 stars
      Yummy! These are the best! Our family loves banana bread and pumpkin muffins, and these were the perfect combination of the 2.

      Reply
    2. Sue

      October 16, 2022 at 4:26 pm

      5 stars
      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.

      Reply

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    Hi, we are Nicole and Andrea! As busy moms our favorite meals are easy, healthy and delicious. While we love eating nutritious meals, we also strongly believe in moderating them with yummy desserts! We love hiking, going to the beach and doing Spartans.

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