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A pumpkin muffin on a paper muffin liner with a bite taken out.

Pumpkin Banana Muffins

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Warm, cozy, and perfectly spiced, these Pumpkin Banana Muffins combine two classics into one irresistible treat! Soft, moist, and full of fall flavor, they’re the ultimate grab-and-go snack or breakfast.
Course Brunch
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 240
Author Kim

Ingredients

  • 1 large (about 100g peeled) extra ripe banana
  • 1/2 cup (100g) oil use any variety you'd like
  • 1 cup (213g) light brown sugar
  • 2 large eggs
  • 1 cup (235g) pumpkin puree
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1½ cups (210g) all-purpose flour
  • turbinado sugar optional for topping

Instructions

  • Preheat the oven to 425°F and fill muffin cups with liners or spray with non-stick spray.
  • In a large bowl mash the banana, and add oil, sugar, eggs, pumpkin and vanilla, whisking or beating until smooth.
  • Add the baking soda, salt, pumpkin spice and flour into the bowl of wet ingredients and stir until just combined. Do not overmix.
  • Using a spoon or cookie scoop, evenly divide batter into prepared muffin cups. You want muffin cups to be almost completely full. Top with a sprinkle of turbinado sugar.
  • Bake for 5 minutes at 425ºF then, keeping the muffins in the oven, reduce the oven temperature to 350ºF. Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool slightly before removing from pan. Continue cooling muffins on a wire rack.

Notes

This original recipe was published September 2016. On September 2025 it was revised. The old recipe is as follows:
  • 2 cups flour (1-to-1 gluten-free flour will work), spoon in cup and level off with knife for accurate measurement
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 2 teaspoons pumpkin pie spice or cinnamon
  • 1/3 cup avocado oil, or olive oil or coconut oil
  • 3/4 cup Lite and Sweet, or granulated sugar or coconut sugar
  • 2 large eggs
  • 1/2 cup pumpkin puree
  • 1/2 cup mashed very ripe banana
  • 1/2 cup unsweetened almond milk, or other non-dairy milk
  • Optional for topping- 1 tablespoon Lite and Sweet or sugar and 1/4 teaspoon cinnamon
Instructions
  1. Preheat oven to 425°F. Grease a muffin pan with butter or nonstick spray or line with paper baking cups.
  2. In a large bowl, whisk together flour, baking powder, salt and pumpkin pie spice; creating a well in the center. Set aside.
  3. In a medium bowl, stir together oil, sugar, eggs, pumpkin, banana and milk.
  4. Add the liquid mixture to the well in the center of the flour and stir together until just combined. Do not overmix, as muffins may become tough.
  5. Spoon batter evenly into prepared baking cups. I use a large ice cream scoop. Sprinkle with remaining optional topping, if desired.
  6. Place pan in oven and immediately reduce heat to 375° F. Bake for about 25 minutes or until muffin tops are golden brown. Cool in pan for 5 minutes. Move to wire rack to cool completely. Enjoy with honey, butter, jam or even delicious without any spread!

Nutrition

Serving: 1muffin | Calories: 240kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 31mg | Sodium: 161mg | Potassium: 138mg | Fiber: 1g | Sugar: 20g | Vitamin A: 3231IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg