Pumpkin Banana Muffins

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Moist, tender, and warmly spiced Pumpkin Banana Muffins are the perfect make-ahead breakfast or snack for Fall. Made with overripe bananas and canned pumpkin purée, they are satisfying and delicious without being too sweet.

muffin in a white parchment wrapper on a table in front of a blue plate of other muffins.

Contents

Why this recipe works
What goes into this recipe
How to make this recipe
Expert Tips
Variations
Storing, Freezing & Reheating
FAQs
Related Recipes
📋 Recipe

Why this recipe works

They scream Fall! When autumn rolls around, I’m all about pumpkin EVERYTHING: pumpkin scones, pumpkin bread and pumpkin pie. These tasty pumpkin and banana muffins are my newest obsession.
They’re quick and simple to make. This recipe is a snap to make. You don’t even need to whip out your mixer! Mix the wet ingredients in one bowl and the dry ingredients in another, then mix them together. The whole process takes only about 10 minutes of active prep, and the oven does the rest of the work!
They’re perfectly portable. Pack them in a lunch box and take them to work or school.
They’re moist. The combination of pumpkin and bananas makes these muffins super moist and fluffy.

What goes into this recipe

The ingredient list for these pumpkin banana muffins is pretty short. However, here’s everything you’ll need:

ingredients for pumpkin banana muffins measured out into bowls.

White Spelt Flour. I'm using spelt flour. However, feel free to swap in all-purpose flour or use a combination of whole wheat flour in a pinch.
Brown Sugar. Either light or dark brown sugar will work here. If you only have granulated sugar, try making your own brown sugar using molasses.
Baking Powder. Used as a leavening agent.
Baking Soda. Also used as a leavening agent.
Pumpkin Pie Spice. I'm using the store-bought variety for these pumpkin banana muffins. If you don't have any on hand, you can make your own using ground cinnamon, ginger, allspice, cloves and nutmeg.
Pumpkin Purée. Feel free to use homemade purée or the canned stuff. Just don't buy canned pumpkin pie mix - it's already sweetened and pretty awful.
Overripe Bananas. Make sure to use up those overripe bananas. They'll be easier to mix in the batter and lend a natural sweetness to the muffins.
Butter. I opt for unsalted butter here, but salted butter will also work just fine. If you're dairy-free, sub in your favourite plant-based brand. You can also use vegetable or canola oil if you prefer.
Milk. Dairy or plant-based work equally well here, so use whatever you have. I recommend using an unsweetened, unflavoured version to keep the sugar in check.
Egg. Unless otherwise noted, I always use large-sized eggs for baking; however, if you're vegan, swap in a flax egg by mixing one tablespoon of flax with three tablespoons of water and letting it sit for 5-10 minutes until gelatinous.
Vanilla. Either vanilla extract or vanilla paste will work here.

How to make this recipe

As with most other quick "breads", this easy recipe is lightning fast.

steps 1 and 2 of making pumpkin banana muffins recipe - lining muffin tin and mixing wet ingredients.

Step 1: Start by preheating your oven to 180C (360F). Prep your muffin tin with muffin liners and give them a quick once over with non-stick cooking spray.
Step 2: In one bowl, mix together the pumpkin puree, mashed bananas, melted butter, milk and egg.

steps 3 and 4 of banana pumpkin muffins recipe - mixing dry ingredients, then mixing wet and dry together.

Step 3: In a separate bowl whisk together the spelt flour, brown sugar, baking powder, baking soda and pumpkin pie spice.
Step 4: Tip the dry ingredients into the wet, then stir until just combined and no pockets of dry ingredients remain.

steps 5 and 6 of healthy pumpkin muffins recipe - filling muffin liners to bake, then cooling baked muffins on a rack.

Step 5: Fill the muffin cups *almost* to the top. Pop them in the oven and bake for about 20 minutes, or until a toothpick comes out clean.
Step 6: Allow to cool on a wire rack and when cool enough to handle, enjoy! I personally love my pumpkin banana muffins still warm with a pat of butter, but they’re also quite delicious served alone at room temp.

Expert Tips

Use an oven thermometer. Oven temperatures can vary pretty widely. Invest a few dollars for an oven thermometer to make sure yours is at the temperature you set it to. Your baking will thank you for it.
Use an ice cream scoop. The easiest and least messy way to get muffin batter into a tin is using a spring-loaded ice cream scoop (aka a disher).
Use both muffin tin liners and non-stick cooking spray. The muffin liners serve double duty by making the pumpkin muffins easy to dislodge from the pan and acting as a self-contained wrapper for a grab-and-go snack. The cooking spray helps ensure the liner doesn't stick to the muffin, ensuring that you get every last bite.
Use very ripe bananas. For best results, use overripe bananas when baking these muffins. At this point, bananas start to soften up and become mushier than usual. They're sweeter too!

👨‍🍳 Cooks Tip: If you want to ripen your bananas in a hurry, pop them in the oven on a lined baking sheet at 150C (300F). They'll be ready to use in 20-30 minutes.

Don't over-mix the batter. Mix your ingredients until just combined (I can't stress this enough!). If you want fluffy muffins, you only need to mix the ingredients and bring them together.
Measure your flour. When it comes to baking, I always measure my ingredients by weight. Invest in a cheap, inexpensive kitchen scale to use in the kitchen.

Variations

Mix it up. Add a cup of walnuts or pecans to the batter. Alternatively, sprinkle some on top before baking. Mini chocolate chips work well too (add one cup).

Storing, Freezing & Reheating

Store: These will last for up to 5 days at room temperature.

Freeze: I recommend vacuum sealing them to protect them from freezer burn. They'll last for up to a month in the freezer.

Reheat: To serve warm, let them thaw and come to room temperature. Then, reheat the muffins in a microwave for 20-30 seconds on HIGH - alternatively, place them on a baking sheet and heat them in a 200C (400F) oven for 10 minutes.

FAQs

Can I use frozen bananas to make these pumpkin banana muffins?

You can use both fresh and frozen ripe bananas in this recipe. For frozen bananas, thaw them first, making sure to add any of the excess liquid back to the muffin batter.

Can I make them vegan?

Sure! Simply opt for dairy-free milk and butter, and swap in a flax egg for the chicken egg.

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