Banana Pumpkin Muffins

Enjoy the warmth and coziness of fall with these banana pumpkin muffins.

Combining pumpkin, ripe bananas, and cozy spices, these muffins are a comforting treat. Try this easy recipe for a delightful snack or breakfast option.

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Easy Pumpkin Banana Muffins

I am always looking for new muffin recipes for my little buddy and these banana pumpkin muffins check all the boxes. They use those ripe bananas in the freezer, are full of flavor, and are so moist. Mama loves them and buddy loves them, win win!

• These muffins are so moist from the banana and pumpkin.
• Full of cozy fall flavors making them a go-to in the fall.
• Perfect for an on-the-go breakfast, or a quick healthy snack.
• A better snack option for when a snack-attack hits!

Ingredients

• flour: this recipe uses all-purpose flour. To make them gluten-free sub in all-purpose gluten-free flour. You can also try a 50/50 blend of whole wheat flour and all-purpose flour.
• brown sugar: brown sugar makes these muffins extra moist! It also adds a nice depth of flavor to complement the warm spices.
• baking soda
• baking powder
• cinnamon
• pumpkin pie spice: if you don’t have pumpkin pie spice on hand, you can make your own!
• salt
• canned pumpkin: make sure to use pure pumpkin puree and not pumpkin pie filling.
• bananas: use ripe bananas for the best flavor and to add natural sweetness.
• vegetable oil: I choose a neutral oil such as vegetable oil, but any oil will work in a pinch (it just may change the flavor). For a healthier option, try swapping the oil for applesauce.
• milk: you can use any milk, including non-dairy milk, that you have on hand.
• eggs
• vanilla extract

Mix-ins: You can add your favorite mix-ins if you like! Fold in chopped nuts (such as pecans, almonds, or walnuts), chocolate chips, dried fruit (like raisins or cranberries), or shredded coconut. These muffins are also fun to add an oat crumble topping on top.

You will also need mixing bowls and a muffin tin.

How to Make Banana Pumpkin Muffins

1. Whisk together all dry ingredients.
2. Stir all the wet ingredients together.
3. Mix wet and dry ingredients until just combined.
4. Bake muffins until a toothpick comes out clean.

Tips for the Perfect Muffins

Make sure to use the spoon and level method or the muffins could come out dry.

Mix the wet and dry ingredients until just combined, do not overmix! It will make your muffins dense.

I like to use a cookie scoop to fill the muffin cups. It makes the process easier and cleaner as well as ensures more even muffin sizes which means more even baking.

Use a toothpick to know when the muffins are done and remove from the oven as soon as the toothpick comes out clean.

Store in an airtight container for up to 4 days.

More Delicious Breakfast Ideas

ABC Muffins (Apple Banana Carrot) – perfect for toddlers or baby led weaning (or you ;))

Cherry Scones

Vegan Peach Muffins

Peach Yogurt Pancakes

Apple Pie Muffins

Pin these Banana Pumpkin Muffins

Adapted from Taste of Home