Pumpkin Banana Muffins
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These Pumpkin Banana Muffins are soft, fluffy, and perfectly spiced with cozy fall flavors- ready in 35 minutes! They’re easy to make, stay tender for days, and have those beautiful bakery-style muffin tops everyone loves.
Pair with other fall treats like my Libby’s Pumpkin Bread and Chocolate Chip Banana Bread.
Quick Look: Pumpkin Banana Muffins
- Prep Time: 15 minutes
- Bake Time: 18-24 minutes
- Total Time: 35-40 minutes
- Yield: 12 bakery-style muffins
- Method: Mixing and baking
- Difficulty: Easy, one bowl
- Texture: Moist, tender, fluffy with crisp cinnamon sugar tops
- Flavor: Pumpkin spice, banana bread, cinnamon sugar
Why You’ll Love This Family Favorite!
These muffins disappear fast! The combination of pumpkin and banana creates the softest, most tender crumb that stays moist for days, though they rarely last that long in our house! I love making a batch on a cozy weekend morning because they fill the kitchen with the warm aroma of cinnamon and spice. They’re just sweet enough for breakfast, but special enough to enjoy with an afternoon coffee or tea.
You’ll love my Pear Cake Recipe and Simple Italian Apple Cake.
Made With Amore,
Table of Contents
Simple Ingredients
The best fall baking starts with wholesome, flavorful ingredients that make every bite soft, moist, and perfectly spiced.
- Ripe Bananas: Add natural sweetness and moisture.
- Pumpkin Puree: Creates a tender texture and warm pumpkin flavor.
- Brown Sugar: Adds moisture and subtle caramel notes.
- Pumpkin Pie Spice: Adds classic fall warmth.
- Turbinado Sugar and Cinnamon: Mixed together to create a crunchy bakery-style crust.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Mix-In Options: Fold in chocolate chips, white chocolate chips, chopped walnuts, or pecans for extra flavor and texture. Try my Maple Pecan Pie!
- Seasonal Twist: Stir in dried cranberries for a festive sweet-tart variation that’s perfect for the holidays.
- Brown Sugar Swap: Use dark brown sugar instead of light brown sugar for a richer, deeper caramel flavor.
- Crunchy Topping: Sprinkle rolled oats over the cinnamon-sugar topping before baking for added texture and a rustic finish. You’ll also like my Banana Oatmeal Cookies.
How to Make Pumpkin Banana Muffins
The perfect grab-and-go breakfast or afternoon treat for pumpkin season. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners. For bakery-style muffin tops, leave every other muffin cavity empty if possible, or use two muffin pans and fill only alternating cups. This allows heat to circulate around each muffin and encourages higher domed tops. In a large mixing bowl, whisk together the oil, melted butter, granulated sugar, and brown sugar until well combined and pale yellow in color, about 1 minute.
- Add the eggs and whisk again until the mixture is smooth and slightly fluffy. Stir in the pumpkin puree and mashed banana until fully combined.
- Add the flour, baking powder, pumpkin pie spice, and salt.
- Using a spatula, gently fold the batter just until no dry flour remains. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling them almost to the top. In a small bowl, combine the turbinado sugar and cinnamon. Sprinkle generously over each muffin.
- Bake for 18-24 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Pumpkin Banana Muffins FAQs
These muffins are great for making ahead and stay moist for days. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. To freeze, let the muffins cool completely and store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
The most common causes are overmixing the batter, old baking powder, or overfilling every muffin cup without leaving space between them.
Yes. Bake mini muffins at 350°F for about 10-12 minutes.
Serving Suggestions
These pumpkin banana muffins are delicious served warm alongside your morning coffee or afternoon tea. For a cozy fall breakfast, pair them with Hashbrown Breakfast Casserole, Loaded Vegetarian Quiche, and fresh fruit. If you’re looking for an on-the-go breakfast option, pair with my Breakfast Sandwich Meal Prep. Try alongside my Banana Oatmeal Bars and Apple Upside Down Cake for the ultimate fall baking assortment.
My Pro Tips
Recipe Tips
- Use bananas with plenty of brown spots for the sweetest flavor.
- Don’t overmix once the flour is added; a few small lumps are perfectly fine.
- Fill the liners nearly full for that bakery-style look.
- Leaving muffin spaces empty between filled cups helps create taller, more rounded muffin tops.
More Fall-Inspired Baked Treats
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Pumpkin Banana Muffins
Ingredients
Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup banana, about 2 large very ripe bananas, mashed
- 1/4 cup neutral oil
- 1/4 cup butter, melted
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs, room temperature
- 1 15 ounce can pumpkin puree, not pumpkin pie filling
Cinnamon Sugar Topping
- 4 tablespoons turbinado sugar
- 1½ teaspoons ground cinnamon
Instructions
Prepare the Pan
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
- For bakery-style muffin tops, leave every other muffin cavity empty if possible, or use two muffin pans and fill only alternating cups. This allows heat to circulate around each muffin and encourages higher domed tops.
Make the Batter
- In a large mixing bowl, whisk together the oil, melted butter, granulated sugar, and brown sugar until well combined and pale yellow in color, about 1 minute.
- Add the eggs and whisk again until the mixture is smooth and slightly fluffy.
- Stir in the pumpkin puree and mashed banana until fully combined.
- Add the flour, baking powder, pumpkin pie spice, and salt. Using a spatula, gently fold the batter just until no dry flour remains. Do not overmix.
Fill and Top
- Divide the batter evenly among the prepared muffin cups, filling them almost to the top.
- In a small bowl, combine the turbinado sugar and cinnamon. Sprinkle generously over each muffin.
Bake
- Bake for 18-24 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Mangia!
Notes
- Pair with other fall treats like my Libby’s Pumpkin Bread and Chocolate Chip Banana Bread.
- Use bananas with plenty of brown spots for the sweetest flavor.
- Don’t overmix once the flour is added; a few small lumps are perfectly fine.
- Fill the liners nearly full for that bakery-style look.
- Leaving muffin spaces empty between filled cups helps create taller, more rounded muffin tops.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adding pumpkin to banana muffins was such a good idea! The muffins came out really moist with that classic spiced flavor