Best Pumpkin Banana Muffins

When I have over ripe bananas I am always thinking of another way to use them before I have to throw them out. This Pumpkin Banana Muffin recipe is great to use when you have leftover bananas and want to make a muffin with an autumn flair.

These muffins are perfect for a quick breakfast when you have a busy morning.

When the cooler temperatures hit, I crave all things pumpkin.

I often serve these as an afternoon snack with some hot tea. They truly are one of our favorite recipes.

Plus, the spice makes your house smell like fall and everyone loves that!

Pumpkin and bananas are truly a magical pairing and the warm pumpkin spice elevates this recipe to a new level.

Once you try this recipe you will start noticing some new flavor combinations to use up those pesky over ripe bananas. Trust me, this recipe is something your entire family will love. 

If you are looking for some or our other favorite muffin recipes, be sure to try my cinnamon muffins and pumpkin chocolate chip muffins!

I regularly turn my greek yogurt banana bread into muffins, also.

Why you’ll love this recipe

• With minimal fuss these healthy pumpkin banana muffins are a fall twist on the classic banana muffin. You will absolutely love the combination of bananas and pumpkin together, with the sweet spicy flavors from the spices. 
• This is an easy recipe to make substitutions with. Unlike other baked goods, this recipe lends well to different types of flour such as whole wheat or gluten free. You can even do a mixture of half and half, and I promise even your pickiest eaters won’t taste the difference. 
• You can also add any mix-ins you like. This would be great with some walnuts or pecans, mini chocolate chips or even some chia seeds. You could even make a sweet glaze or frosting for the top and make this a more decadent dessert. 
• Banana pumpkin muffins can easily be made ahead of time and popped into the freezer or stored at room temperature in an airtight container. Just reheat, or serve as is. 
• You could make this into bread instead of muffins. Just pour the batter into a greased or parchment lined loaf pan instead of the muffin tins. You may need a longer bake time so just make sure that a toothpick comes out clean when inserted into the bread. 

Tell me about pumpkin banana muffins

• Taste– Like classic banana muffins, this recipe has the same flavor but with a spicy twist. The pumpkin adds a subtle flavor while the spices add some spice that rounds out all the other flavors. 
• Texture– Similar to a banana bread, these muffins have a soft yield and are golden brown on the outside and fluffy and moist on the inside. 
• Ease– This is a simple recipe where you mix the dry into the wet ingredients, pour into lined muffin tins and bake. You don’t need a lot of time or special ingredients for this recipe. 
• Time– From start to finish this recipe takes about 30 minutes. If you prep the ingredients ahead of time you can make these muffins even quicker. 

Ingredients for pumpkin banana muffins 

• Banana – Make sure that you use overly ripe bananas for this recipe. If the bananas are still green or yellow they will not smash as well or have that caramelized sweet flavor that ripe bananas have. 
• Canned Pumpkin –This recipe will only need a ½ a cup of canned pumpkin, so this is a great excuse to make a double batch to freeze or give away. You can also make some of my pumpkin pasties with the leftover remaining in the can of pumpkin puree.
• Cinnamon – A teaspoon ground cinnamon adds the familiar warm, spicy that is a delicious combination with the pumpkin flavor.
• Pumpkin Pie Spice – If you don’t have this ingredient on hand you can make your own. Combine 3 tbsp. ground cinnamon, 2 tsp. ground ginger, 2 tsp. Nutmeg, 1 1/2 tsp. ground allspice, and 1 1/2 tsp. ground cloves in a small bowl and mix to combine. Store in an airtight container for several months. 
• Butter – You will want to use unsalted butter for this recipe. If you do not have any unsalted butter you may want to adjust the amount of salt you add to this recipe to suit your taste. 
• Milk – Substitutions can be made with any milk you have on hand however, flavored milks like almond or coconut will change the flavor of the muffins a bit. 
• Greek Yogurt – This is a great ingredient that adds moisture to the muffins. If you need to make a substitution you can use any plain yogurt or sour cream.
• Maple Syrup– Adding maple syrup to the muffins will bring out the sweetness of the bananas. Who doesn’t love maple syrup with pumpkin and bananas, they are just so fantastic together. 
• Egg– You can make this recipe dairy free by using flaxseed meal, egg replacer or even applesauce. Make sure you replace the egg with the amount recommended on the package. 
• Flour– This recipe is very versatile so you can use any type of flour you choose. If you are using whole wheat flour you may want to add a little less or do half and half so the muffin doesn’t become too dense. 
• Vanilla Extract– Vanilla is one of those ingredients found in almost every baking recipe, it is essential in bringing all the flavors together. 
• Baking Soda– Allows the muffins to rise and have a nice fluffy texture. 
• Baking Powder– Because of the acidity of the greek yogurt you will need baking powder to make sure the muffins rise slowly. 
• Salt – Do not skip this step. Adding salt to this recipe really brings out the flavor in all the ingredients. 

Make pumpkin muffins in 3 easy steps

1. Prepare– Preheat the oven to 350 degrees. Line or grease muffin tin. Mix wet ingredients in a large bowl on a stand mixer until incorporated. 
2. Make Batter– In a separate bowl mix dry ingredients together and add slowly to the wet ingredients until combined.  
3. Bake- Fill muffin tins about ¾ full with batter and bake for 20 minutes or until toothpick comes out clean. Enjoy!

How do you store leftover pumpkin muffins?

This is the perfect recipe to make a double batch.

Or, you can make ahead of time and simply pop them in the oven when you are ready to serve.

Follow the steps below and let them cool completely before you store them in the freezer.

When you are ready to eat, warm the oven to 350 degrees.

Add the muffins and warm them for about 20 minutes or until warmed through.

If they are frozen they may need more time in the oven to cook.

You can also store muffins at room temperature in an air tight container for 2-3 days. 

Pumpkin Banana Muffins Recipe