Pumpkin Banana Muffins – Yummy Toddler Food

These Pumpkin Banana Muffins have the classic flavors of pumpkin muffins and banana muffins combined, which makes it extra yummy. It’s perfect for cozy fall baking and the muffins store well, too!

I love almost every variety of pumpkin muffins I have tried and this one is especially yummy. It checks all the boxes: It’s easy to stir together, makes good use of basic pantry staples, and has the flavors we love from both banana bread muffins and easy pumpkin muffins.

This is also a nice option if you need an idea for what to do with leftover pumpkin left and some ripe bananas. My version of the recipe has whole grain flour, a little less added sugar (about half, as other similar recipes), and all that cozy pumpkin spice you expect.

(You may also like Easy Pumpkin Cake, canned pumpkin recipes, and Pumpkin Baby Food.)

Ingredients You Need

Below is a look at the ingredients you need to make this easy Pumpkin Banana Muffin recipe so you know what to have on hand or pick up from the store.

• Pumpkin puree: You can use canned pumpkin puree or Homemade Pumpkin Puree. Both work in this muffin recipe. (I don’t recommend pumpkin pie filling here since it is usually very sweet, though it should work in a pinch if needed.)
• Banana: Plan to use very ripe bananas with brown spots for the best natural sweetness and know the mashed banana works with the pumpkin to make the muffins super tender.
• Butter: I use unsalted butter in my baking. If you only have salted butter, you can omit the small amount of added salt.
• Eggs: I use large eggs in my baking and they work here to help the finished muffins hold together nicely and have that moisture level you expect.
• Vanilla extract: You can use natural or imitation vanilla extract in this recipe. It adds a nice undertone of flavor.
• Whole wheat flour: I like using whole wheat flour here since there is a ton of moisture from the bananas and the pumpkin puree. And the whole wheat flour absorbs it nicely and bakes through beautifully.
• Sugar: This bread has half the amount of added sugar as other comparable recipes. The amount I use here is the amount we prefer. I find that sugar results in a better texture than honey or maple syrup, but you can use ⅓ cup of either of those if you prefer.
• Baking soda: Fresh, active baking soda is key here, as it ensures the muffins bake through in the middle and rise nicely.
• Cinnamon and pumpkin pie spice: Adding these spices lends extra cozy flavor to the finished muffins.

Step-by-Step Instructions

Below is an overview of the process of making these Pumpkin Banana Muffins so you know what to expect. Scroll down to the end of the post for the full recipe, including the amounts and the timing.

Step 1. Add the wet ingredients to a large bowl and stir.

Step 2. Gently stir in the dry ingredients.

Step 3. Add batter to a prepared muffin tin or muffin pan.

Step 4. Bake in the oven until a toothpick or cake tester inserted into the center comes out cleanly.

How to Store

Store any leftover Pumpkin Banana Muffins, once fully cooled, stored in an airtight container at room temperature for three days, in the fridge for five days. Or you can freeze the muffins in a zip-top storage bag with as much air removed as possible for up to six months. Thaw in the fridge or at room temperature.

You can serve these muffins chilled or warmed, according to how your family prefers it.

Best Tips for Success

• Add ½ cup chocolate chips to the batter if desired.
• Use homemade pumpkin puree or canned puree.
• Spread on a thin smear of nut butter, butter, or cream cheese when serving the muffins if desired.
• Use very ripe bananas for the best natural sweetness.
• I prefer to bake in a nonstick muffin pan greased with nonstick spray as opposed to muffin liners.
• You can add some chopped pecans, chocolate chips, or chopped walnuts to these banana pumpkin muffins if desired.
• Use gluten-free all purpose flour in this recipe to make the muffins gluten-free.

I’d love to hear your feedback on this post, so please rate and comment below!

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• Preheat the oven to 375 degrees F and grease a nonstick muffin pan with nonstick spray. (I use classic Pam.)

• Add the pumpkin, mashed banana, butter, eggs, and vanilla to a large bowl. Stir to combine.

• Stir in the flour, sugar, baking soda, cinnamon, pumpkin pie spice, and salt.

• Pour batter into the prepared muffin pan, using about ¼ cup batter in each standard muffin cup. Bake for 14-18 minutes, or until a cake tester inserted into the center comes out cleanly.

• (For mini muffins, use a 24-cup mini muffin pan and bake for about 12 minutes.)

• Cool in the pan for 5 minutes, then remove from pan (carefully) and let cool on a wire rack completely.

• Serve warm or at room temperature.

• Store any leftovers, once fully cooled, in an airtight container at room temperature for three days, in the fridge for five days, or freeze in a zip-top storage bag with as much air removed as possible for up to six months. Thaw in the fridge or at room temperature.
• Serve chilled or slightly warmed.
• Add ½ cup chocolate chips, chopped walnuts, or chopped pecans to the batter if desired.
• Use homemade pumpkin puree or canned puree.
• Spread on a thin smear of nut butter or cream cheese if desired.

Serving: 1muffin, Calories: 204kcal, Carbohydrates: 29g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 48mg, Sodium: 201mg, Potassium: 197mg, Fiber: 3g, Sugar: 11g, Vitamin A: 3468IU, Vitamin C: 3mg, Calcium: 22mg, Iron: 1mg