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These Pumpkin Banana Muffins incorporate pumpkin and pumpkin spice into banana bread. They are moist and SO flavorful. You family will LOVE eating these muffins!

Guys, I am ready for fall weather and fall flavors! It’s been a very hot summer here in Kansas City. I love to grill and eat fresh summer produce, but it’s time for cooler weather and small flavors! Last week, I threw together these Pumpkin Banana Muffins, and they made the house smell SO good. You know when the whole house is cozy and smells like fall? Heaven!

“This is my 2nd time baking these. I made it in a loaf pan the 1st time, these are very moist making it difficult to cut into slices when making in a loaf pan. I ended up purchasing a jumbo muffin pan just to bake these. These are moist and so yummy and very easy to bake!! I highly recommend! 😋”- Shirley on Pinterest 

I love this muffin recipe because they heavily incorporate overripe mashed bananas and pumpkin puree. Anytime you can get some fruit and veggies in your muffin, it’s a big win!

These Pumpkin Banana Muffins aren’t overly sweet, but rich in flavor and spice from the pumpkin spice blend. 

a photo of a pumpkin spice banana muffin

My son absolutely likes to help me bake and LOVES to eat homemade muffins and breads, so I always try to have them on hand for a quick breakfast or to put in his lunchbox. Honestly, making muffins is my preference, because they’re easy for his little hands to eat and grab!

Recipe Additions and Substitutions

When making these Pumpkin Banana Bread Muffins, there are plenty of ways you can switch it up to make it your own. Here are a few suggestions: 

  • Add 1/2 cup of chocolate chips to the batter just before baking. 
  • Substitute neutral cooking oil like canola oil, vegetable oil or coconut oil for the butter. 
  • Substitute chopped pecans for the walnuts or omit nuts entirely if you don’t care for them! 
  • Substitute cinnamon for the pumpkin pie spice. If you do this, consider adding a pinch of nutmeg and ground cloves as well. 
  • Instead of the light brown sugar, use dark brown sugar or white sugar. 

Storing Leftover Banana Pumpkin Muffins

Cool muffins completely, then store in an airtight container on the counter for up to 4 days. These muffins also freeze super well, just make sure you remove as much air as possible from the freezer bag before placing in the freezer.

Serving Suggestions

These muffins are wonderful paired with a Pecan Pumpkin Pie Milkshake or this Pumpkin Protein Shake without banana.

If you love these Pumpkin Banana Muffins, I know you’ll like my favorite Coffee Cake Muffins and this Cinnamon Pecan Breakfast Bundt Cake! 

WARNING: These is a very moist recipe, so it will not easily convert to a loaf pan. You are probably best to stick to muffins or mini loaves! 

I hope that you enjoy these Pumpkin Banana Muffins! I would love to hear your feedback in the comments, below. 

Pumpkin Banana Muffins

Pumpkin Banana Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Author: Michelle
These Pumpkin Banana Muffins incorporate mashed banana, canned pumpkin and pumpkin spice for a wonderful fall twist on a classic!
4.76 from 29 ratings
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Ingredients
 

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice

Wet Ingredients

  • 2 large ripe bananas, ripe
  • 1/2 cup canned pumpkin
  • 6 tablespoons salted butter, softened
  • 1 teaspoon vanilla extract
  • 2/3 cup brown sugar
  • 1 egg, room temperature
  • 2 tablespoons milk
  • 1 cup chopped walnuts, or pecans, optional

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • In a medium bowl, add dry ingredients. Whisk together and set to the side.
  • In a large bowl, fold bananas, pumpkin, and butter together. Add vanilla, brown sugar, egg, and milk. Mix well with a hand blender.
  • Gently pour dry ingredients into wet ingredients bowl. Mix with hand blender. DO NOT OVER MIX. Once mixed, add in nuts (optional) and gently fold it in.
  • For jumbo muffins, grease muffin tins and divide evenly over 6 muffin tins.
  • For cupcake sized muffins, grease or add liners into cupcake tin. Divide evenly over 10-12 cupcake openings.
  • Bake for 18-20 minutes for jumbo muffins and 20-25 minutes for regular sized muffins
  • Remove from heat and allow muffins to cool.
Serving: 1, Calories: 247kcal, Carbohydrates: 31g, Protein: 4g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 29mg, Sodium: 279mg, Potassium: 180mg, Fiber: 2g, Sugar: 15g, Vitamin A: 1802IU, Vitamin C: 2mg, Calcium: 53mg, Iron: 1mg
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Pumpkin Banana Muffins