Pumpkin meets banana in the coziest way with these muffins. They're soft, fluffy, and naturally sweetened with brown sugar and maple syrup.
The best part? They're simple enough for a weekday bake, yet feel special enough for brunch. I love how the pumpkin makes them moist without being heavy, and the banana adds that little extra sweetness.
If you want more pumpkin recipes try my Pumpkin Energy Ball or my Ninja Creami Pumpkin Spice Milkshake.
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The ingredients
Here's what you'll need:
- All-purpose flour - the base for structure. Whole wheat flour works too for a nuttier flavor.
- Baking powder & baking soda - our little leavening team that keeps the muffins tall and fluffy.
- Ground cinnamon - warm spice that plays beautifully with both banana and pumpkin.
- Brown sugar & maple syrup - for sweetness and depth (maple syrup adds that cozy fall vibe).
- Salt - balances out the sweet.
- Canola oil - makes the crumb moist and tender. Melted butter or coconut oil can work too.
- Vanilla extract - flavor booster.
- Eggs - bind everything together.
- Pumpkin puree - gives moisture and a seasonal touch.
- Mashed bananas - ripe bananas add natural sweetness and a soft texture.
For the ingredients quantities go to the recipe card below
Steps-by-step Instructions for the Pumpkin Banana Muffins
Preheat your oven to 350°F. Line or grease a muffin tin.
Whisk dry ingredients (flour, baking powder, baking soda, cinnamon) in a medium bowl.
Mix wet ingredients (sugar, maple syrup, salt, oil, vanilla, eggs) in a larger bowl until smooth.
Add pumpkin + banana to the wet mix. Stir gently.
Combine the dry ingredients with the wet. Don't overmix - a lumpy batter makes better muffins.
Scoop batter into muffin cups, filling about ¾ full.
Bake for 18-20 minutes until a toothpick comes out clean.
Cool for 5 minutes in the tin, then transfer to a wire rack.
Tips for Success
- Use very ripe bananas, the spotty kind works best for sweetness.
- Don't overmix the batter, or you'll lose that tender crumb.
- For bakery-style domes, bake at 375°F for the first 5 minutes, then reduce to 350°F.
- Grease the top of your muffin tin lightly so muffins don't stick as they rise.
Variations
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Healthier: Swap half the flour for whole wheat and use coconut sugar.
- Add-ins: Chocolate chips, chopped pecans, or dried cranberries make these muffins extra special.
- Mini muffins: Bake 10-12 minutes for bite-sized versions.
Serving Ideas
- With a smear of cream cheese or peanut butter.
- Alongside yogurt and fruit for breakfast.
- Packed into lunchboxes as a sweet but wholesome treat.
- Warmed up with a drizzle of extra maple syrup (trust me, so good).
Storage Tips
Freeze individually wrapped muffins for up to 3 months. Just thaw at room temp or warm in the microwave.
Keep at room temp in an airtight container for up to 3 days.
Refrigerate for up to a week.
FAQ
Can I make these without eggs?
Yes, replace each egg with a flax egg (1 tablespoon ground flax + 3 tablespoon water).
Do I need fresh pumpkin?
Nope, canned pumpkin works perfectly here. Just make sure it's puree, not pumpkin pie filling.
Why are my muffins dense?
Most likely from overmixing the batter. Mix until just combined, lumps are fine.
Pumpkin Banana Muffins
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Measuring cups/spoons
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ cup brown sugar
- ¼ cup maple syrup
- ½ teaspoon salt
- ⅓ cup canola oil
- 1 teaspoon vanilla extract
- 2 large eggs
- ¾ cup pumpkin puree
- 1 cup mashed banana
Instructions
- Preheat oven to 350°F. Line or grease a muffin tin.
- In a medium bowl, whisk flour, baking powder, baking soda, and cinnamon.
- In a large bowl, whisk together sugar, maple syrup, salt, oil, vanilla, and eggs until smooth.
- Mix in pumpkin puree and mashed bananas.
- Add dry ingredients to the wet, stirring just until combined.
- Scoop batter into muffin cups, filling ¾ full.
- Bake 18-20 minutes until a toothpick comes out clean.
- Cool briefly in the tin before transferring to a wire rack.
Sophie Viau says
I love the combo of pumpkin and banana, it makes them naturally sweet without being too heavy. You can add a handful of chocolate chips for the kids, and they will disappeared in no time.