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These pumpkin banana muffins are so moist and flavorful, you’ll be making them on repeat! Infused with pumpkin spices and topped with crunchy sugar, they’re easy to whip up as a baking project with friends or family.

Pumpkin Banana Muffins with pumpkin puree in measuring cup
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Ready for your next fall baking project? We’ve got three words for you: pumpkin banana muffins! Alex and I are all about cooking with friends and family (we even wrote a book about it). For this season, we created this muffins recipe for doing just that. Though of course, you can bake them solo too.

These muffins come out beautifully moist from both pumpkin and banana, infused with cozy pumpkin spices. They’re just sweet enough and topped with crunchy sugar. Our family can’t get enough of these—and we promise everyone who tastes them will beg for the recipe!

Ingredient notes for pumpkin banana muffins

Turns out, pumpkin and banana go hand in hand in these pumpkin banana muffins! The banana adds a nice natural sweetness and additional moisture. Here are a few notes on ingredients:

  • Very ripe bananas: The riper the bananas, the better: very dark brown or black bananas are best.
  • Pumpkin puree: Make sure to use puree, not pumpkin pie filling (which has added sugar and spices).
  • Neutral oil: This recipe uses oil as the fat, like organic grapeseed or vegetable oil. You can also substitute melted butter or even use olive oil.
  • Brown and granulated sugar: This recipe is sweetened using traditional sugar. You can use a solid sweetener substitute, but we recommend not using maple syrup or honey here because it can alter the texture.
  • Eggs: For vegan, you can try substituting a flax egg.
  • Baking soda, salt, vanilla extract, and pumpkin pie spice: These ingredients round out the flavoring in the bread.
  • All purpose flour: If desired, you can substitute in up to ¼ of the all purpose flour with whole wheat flour.
Pumpkin Banana Muffins on baking rack

Variations and mix-ins

There are so many ways to dress up pumpkin banana muffins. We almost made them with our favorite maple glaze, but wanted to keep them basic and let you add your desired mix-ins or toppings. Here are a few other ideas:

  • Mix-ins: Add ½ to ¾ cup dark chocolate chips, chopped walnuts, or chopped pecans.
  • Pumpkin seed topping: Top each muffin with a sprinkle of pepitas (we like roasted salted best).
  • Streusel topping: Combine ¼ cup rolled oats, 2 tablespoons flour, 1 teaspoon pumpkin pie spice, ¼ cup turbinado sugar and ¼ cup salted butter cut into pieces. Cut in the butter using a pastry cutter or fork until a crumbly streusel forms. Sprinkle on top before baking.
  • Glaze topping: Make 1 recipe of this Maple Glaze and drizzle it over the muffins with a fork. Or, use the Salted Caramel Glaze from this Brown Butter Banana Bread recipe.

Storing leftovers

These pumpkin banana muffins store well. They last 4 days at room temperature in a sealed container, refrigerated for 10 days, or frozen for up to 3 months.

Dietary notes

These pumpkin banana muffins are vegetarian. For vegan, substitute flax eggs.

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Pumpkin Banana Muffins

Pumpkin Banana Muffin
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These pumpkin banana muffins are so moist and flavorful, you’ll be making them on repeat! Infused with pumpkin spices and topped with crunchy sugar, they’re easy to whip up as a baking project with friends or family.

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 1x
  • Category: Muffin
  • Method: Baked
  • Cuisine: Pumpkin
  • Diet: Vegetarian

Ingredients

Scale
  • 3⁄4 cup mashed very ripe bananas (2 large very ripe bananas)
  • 1 cup pumpkin puree
  • 1⁄2 cup neutral oil (vegetable, canola or
    grapeseed)
  • 1⁄2 cup light brown sugar
  • 1⁄2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 1⁄2 tablespoons pumpkin pie spice
  • 1⁄2 teaspoon kosher salt
  • 1 1⁄2 cups [210 g] all-purpose flour
  • Turbinado sugar, for sprinkling (optional)

Instructions

  1. Preheat: Preheat the oven to 350°F. Add 12 muffin cups to a muffin tin (or spray it with cooking spray).
  2. Make the batter: Mash the bananas in the bottom of a large bowl and measure them out. Whisk in the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and
    vanilla extract. In a separate bowl, whisk the baking soda, pumpkin pie spice, kosher salt, and all-purpose flour. Then stir the dry ingredients into the batter with a
    spoon.
  3. Bake: Fill the muffin cups evenly with the batter. Sprinkle the tops of the muffins with turbinado sugar. Place the muffin tin in the oven and bake for about 25 minutes,
    until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 5 minutes, then remove them from the tin and place them on a cooling
    rack to fully cool. Store up to 4 days in a sealed container, refrigerated up to 10 days, or frozen up to 3 months.

Notes

Mix-in ideas: Add ½ to ¾ cup dark chocolate chips, chopped walnuts, or chopped pecans into the batter before baking.

Streusel topping variation: Combine ¼ cup rolled oats, 2 tablespoons flour, 1 teaspoon pumpkin pie spice, ¼ cup turbinado sugar and ¼ cup salted butter cut into pieces. Cut in the butter using a pastry cutter or fork until a crumbly streusel forms. Sprinkle on top before baking.

Glaze topping variation: Make 1 recipe of this Maple Glaze and drizzle it over the muffins with a fork. Or, use the Salted Caramel Glaze from this Brown Butter Banana Bread recipe.

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About the authors

Alex & Sonja

Hi! We’re Alex & Sonja Overhiser, authors of the acclaimed cookbooks A Couple Cooks and Pretty Simple Cooking—and a real life couple who cooks together. We founded the A Couple Cooks website in 2010 to share seasonal recipes and the joy of home cooking. Now, we’ve got over 3,000 well-tested recipes, including Mediterranean diet, vegan, vegetarian, pescatarian, smoothies, cocktails, and more!

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  1. Anonymous says:

    These pumpkin banana muffins sound absolutely delicious! The combination of pumpkin and banana is such a classic fall flavor pairing, and I love that you’ve included helpful ingredient notes to ensure success. The muffins look incredibly moist and flavorful in the pictures, and the various mix-in and topping suggestions offer fantastic options for customization. For those looking for a delicious and versatile pumpkin muffin recipe, this is a must-try! Bookmarked!

    By the way, I’m also a huge fan of muffins, and I’ve been experimenting with some new pumpkin muffinrecipes myself lately.

    Thanks to you Duo,

    Best,