These pumpkin banana bread muffins are a must-try! Combining the cozy flavors of pumpkin spice with the sweetness of ripe bananas, these easy-to-make muffins are perfect for breakfast, snack time, or dessert. Get ready to enjoy a warm, delicious bite of autumn!
Breakfast is the most important meal of the day! Add some of our other favorite muffins to your must-try list like our Blueberry Mug Muffin, Apple Cider Muffin or Banana Crumb Muffins!
Why You’ll Love This Recipe
- Easy to Make: Simple recipe that’s great for beginners or busy bakers.
- Uses Overripe Bananas: A delicious way to use up those bananas sitting on your counter.
- Freezer-Friendly: Make ahead and freeze for a quick, delicious snack anytime.
It’s official. I’m diving into pumpkin season head first with these pumpkin and banana muffins! Picture this – the comforting, warm spices of pumpkin mixed with the natural sweetness of bananas. It’s like fall and your favorite banana bread had a delicious baby! I tried this combo on a whim, and now I can’t get enough. They are perfect for breakfast, snack time, or even as a cozy dessert with a cup of tea.
This recipe is the perfect way to use overripe bananas. Plus, it’s super easy – no fancy equipment needed. Just mix, bake, and enjoy the delightful aroma that fills your kitchen. The best part? These muffins are not just tasty; they’re also pretty healthy, thanks to the pumpkin and banana. So, you can indulge without any guilt. Seriously, give these a try, and let me know if you love this new favorite combo as much as I do!
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Ingredients You Need
The beauty of these pumpkin banana muffins is that they take almost zero effort. Measuring ingredients is the hardest part!
- Butter and Oil: Use a combination of butter and oil to get the best of both worlds – butter for flavor and oil for moisture. Melt the butter first to easily mix with the oil.
- Pumpkin: Use pure pumpkin puree, not pumpkin pie filling. The latter contains added sugars and spices that can throw off the recipe.
- Eggs: Make sure your eggs are at room temperature before mixing. This helps them blend more easily and ensures a smoother batter.
- Sugars: Using a mix of granulated and brown sugar adds a deeper flavor and extra moisture to the muffins.
- Vanilla: Always opt for pure vanilla extract instead of imitation for a richer, more authentic flavor.
- Flour: Be sure to measure your flour correctly. Spoon it into the measuring cup and level it off with a knife to avoid dense muffins.
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice, you can make your own with a mix of cinnamon, nutmeg, ginger, and cloves.
- Baking Soda: Ensure your baking soda is fresh. An open box more than six months old can lose its effectiveness, resulting in less rise.
- Bananas: The riper, the better! Overripe bananas with lots of brown spots are sweeter and mash up more smoothly for the batter.
Variations
Here are some tasty variations to try with your pumpkin banana bread muffins:
- Chocolate Chip Pumpkin Banana Muffins: Add a cup of chocolate chips to the batter for a sweet twist.
- Nutty Pumpkin Banana Muffins: Mix in a half cup of chopped walnuts or pecans for added crunch and flavor.
- Pumpkin Banana Oat Muffins: Substitute a cup of flour with rolled oats for a heartier texture and added fiber.
- Maple Glazed Pumpkin Banana Muffins: Drizzle a simple maple syrup glaze over the cooled muffins for a sweet finish.
- Pumpkin Banana Streusel Muffins: Top each muffin with a cinnamon streusel made from butter, flour, and brown sugar for a crunchy topping.
These variations can help you customize the recipe to suit your taste or to make use of ingredients you already have on hand. Enjoy experimenting!
Pumpkin Banana Bread Muffins Recipe
- Prep: Preheat your oven to 350°F and line a muffin tin with paper liners.
- Mix the Wet Ingredients: In a large bowl, whisk together the butter, oil, pumpkin puree, and eggs until well combined. Add the eggs, granulated sugar, brown sugar, and vanilla extract, mixing until fully incorporated.
- Dry Ingredients: Stir in the flour, pumpkin pie spice, baking soda, and salt until just combined. Gently fold in the mashed banana.
- Bake: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Enjoy: Cool the muffins in the tin for a few minutes, then transfer to a wire rack to cool completely. Enjoy your delicious Pumpkin Banana Bread Muffins!
Tips for Success:
- Overripe Bananas: The riper the bananas, the better. Overripe bananas add more sweetness and moisture.
- Don’t Overmix: Mix the batter until just combined to avoid tough, dense muffins. Overmixing can lead to overdeveloped gluten.
- Accurate Measurements: Measure your flour by spooning it into the measuring cup and leveling it off with a knife. This prevents using too much flour, which can make the muffins dry.
- Check for Doneness: Use a toothpick to check if the muffins are done. It should come out clean or with just a few crumbs attached.
- Cooling Rack: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. This prevents them from becoming soggy.
Muffin Storage and Freezing Instructions
Storage: To keep your pumpkin banana bread muffins fresh, store them in an airtight container at room temperature. They will stay fresh for up to 3 days. If you prefer to keep them longer, place the container in the refrigerator, where they can last for up to a week. Before enjoying, you can warm them slightly in the microwave for that fresh-out-of-the-oven taste.
Freezing: These muffins freeze beautifully, making them perfect for meal prep or a quick snack later on. Here’s how to freeze them:
- Cool Completely: Allow the muffins to cool completely on a wire rack before freezing. This prevents condensation and ice crystals from forming, which can affect the texture.
- Wrap Individually: Wrap each muffin tightly in plastic wrap to protect them from freezer burn.
- Store in an Airtight Container: Place the wrapped muffins in a freezer-safe bag or airtight container. Label with the date for easy reference.
- Freeze: Store the muffins in the freezer for up to 3 months.
Reheating: When you’re ready to enjoy your muffins, simply remove the desired number from the freezer. You can thaw them at room temperature for about 30 minutes or microwave them on a low setting for 20-30 seconds. For a crispy top, reheat them in the oven at 350°F for about 10 minutes.
These storage and freezing tips will ensure you always have delicious pumpkin banana bread muffins on hand, ready to enjoy whenever the craving strikes!
Recipe FAQs
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, the muffins are done. If it has wet batter on it, bake the muffins for a few more minutes and test again.
If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, nutmeg, ginger, and cloves. A simple mix is 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon cloves.
Using liners makes cleanup easier and prevents the muffins from sticking to the tin. If you don’t have liners, you can grease the muffin cups well with butter or non-stick spray.
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, the muffins are done. If it has wet batter on it, bake the muffins for a few more minutes and test again.
Dry muffins can result from overmixing the batter or using too much flour. Be sure to measure the flour correctly and mix the batter just until the ingredients are combined.
More Pumpkin Recipes:
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Ingredients
- 1/4 cup butter melted
- 1/4 cup vegetable oil
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1½ cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup smashed banana (about 2 large)
Instructions
- Preheat the oven to 350 degrees Fahrenheit so it can heat up while you prepare the batter.
- Line a muffin tin with paper liners and set it aside.
- In a large bowl, whisk together the butter, oil, pumpkin puree, and eggs until everything is well combined.
- Add the eggs, both the granulated sugar and brown sugar, and vanilla extract. Mix until everything is fully incorporated.
- Stir in the flour, pumpkin pie spice, baking soda, and salt. Mix until just combined and there are no dry spots.
- Gently fold in the mashed banana until it is evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each one about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes.
- To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, the muffins are ready.
- Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious Pumpkin Banana Bread Muffins!
Video
Notes
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- Overripe Bananas: The riper the bananas, the better. Overripe bananas add more sweetness and moisture.
- Don’t Overmix: Mix the batter until just combined to avoid tough, dense muffins. Overmixing can lead to overdeveloped gluten.
- Accurate Measurements: Measure your flour by spooning it into the measuring cup and leveling it off with a knife. This prevents using too much flour, which can make the muffins dry.
- Check for Doneness: Use a toothpick to check if the muffins are done. It should come out clean or with just a few crumbs attached.
- Cooling Rack: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. This prevents them from becoming soggy.
Nutrition
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