It's time to get baking! Our Pumpkin Banana Muffins are the perfect fall treat. Super moist with a really delicious banana and pumpkin flavor, warm spices, and studded with chocolate chips, they're sure to be a hit with the whole family.
As the leaves start to change and the temperatures drop, there's nothing quite like the smell of freshly baked muffins. These delicious muffins perfectly combine two classic fall flavors - pumpkin and banana - and will surely be a hit with the whole family.
These muffins are a warm, fragrant treat that will fill your kitchen with the comforting aromas of fall. You'll taste a hint of banana, pumpkin and warm spices combined with chocolate in every bite.
I topped these muffins with pumpkin seeds and chopped chocolate. Feel free to add any mix-ins you prefer; whether it be nuts like pecans, walnuts, or cranberries and raisins.
Why You’ll Love Pumpkin Banana Muffins:
You're going to absolutely adore these easy Pumpkin Banana Muffins!
- For starters, they're super easy to whip up. Even if baking isn't your forte, this recipe is a breeze.
- These muffins are a great way to make use of overripe bananas and leftover pumpkin puree.
- Each bite is a perfect balance of flavors and textures, moist and fluffy on the inside and not dense.
- They're lightly spiced with pumpkin spice; the aroma will make your mouth water.
- It can be enjoyed as a quick breakfast or packed as a snack in your kids' lunchbox or a great addition to any fall gathering.
*Scroll below for the printable recipe card and ingredient measurements.
Pumpkin puree: Use canned pumpkin puree or homemade. Don't use pumpkin pie filling.
Banana: We need two ripe medium bananas.
Sugar: a mix of granulated sugar and brown sugar adds flavor to these muffins.
Oil: I prefer to use oil in muffins as they stay moist and fluffy without drying, unlike butter. Sunflower oil, canola oil, vegetable oil or avocado oil will work here.
Pumpkin pie spice: Use my homemade pumpkin spice mix or substitute with a mix of ground cinnamon, nutmeg, and ginger.
Chocolate chips: I use chocolate chips in the batter and chopped chocolate on top.
How to Make Pumpkin Banana Muffins
With just a few simple ingredients, you can whip up a batch of these delicious and healthy muffins in no time.
*Scroll below for the printable recipe card and ingredient measurements.
Preheat the oven to 375 degrees F. Line a muffin pan with muffin liners or lightly oil the muffin pan.
Peel and mash the bananas with a fork in a small bowl. Crack the eggs into a large bowl and beat lightly. Add oil, brown sugar, and white sugar into the egg and whisk until combined.
Add the mashed banana, pumpkin puree, and vanilla extract to the egg mixture and whisk until combined.
Mix all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice in a separate bowl.
Fold the flour mix into the pumpkin mixture until just combined. Don't overmix. Stir in the chocolate chips.
Using a large cookie scoop, divide the muffin batter evenly among the muffin cups. You can top the batter with pumpkin seeds, chopped chocolate chunks, or more chocolate chips.
Bake muffins for 18-20 minutes or until they're puffed up and spring back when you touch the tops. Cool for 10 minutes in the pan and transfer to a cooling rack.
- Use oil: I prefer to use oil in muffins as they tend to produce moist and fluffy muffins. But if you want to add butter, replace half the oil with melted butter. Don't use olive oil, as it's strong in flavor.
- Ripe bananas: Bananas add sweetness and moisture to these muffins, so make sure they're ripe. The ones with black spots are ideal.
- Whisk by hand: This prevents overmixing. Gently fold the flour into the pumpkin mixture until just combined.
- Use pumpkin puree: Not pumpkin pie filling. If using homemade pumpkin puree, make sure to gently heat it up to reduce extra moisture.
- Use a cookie scoop: Evenly divide the batter into the muffin tins.
- Garnish: Use pumpkin seeds and chopped chocolate or even a streusal topping to top the muffins. And thank me later!
Ways To Serve Banana Pumpkin Muffins
Pumpkin Banana Muffins are not just delicious but also incredibly versatile and can be served in a variety of ways!
Warm them up and spread a little butter on top for a cozy breakfast treat. For an afternoon pick-me-up, why not pair a muffin with a cup of your favorite coffee?
If you're planning a brunch or party, create a beautiful muffin display by arranging them in a tiered stand. You can even make mini pumpkin banana muffins to serve as bite-sized snacks for your guests.
They're great in lunch boxes or as a snack any time of the day!
How To Store
Store pumpkin banana muffins in an airtight container in a cool, dry place. These can be stored for 2 to 3 days at room temperature. And they can be stored for up to a week in the fridge.
Can you Freeze Pumpkin Banana Muffins?
Absolutely. If you have a large batch of muffins, you can also store them in the freezer. This will help to keep them fresh for up to three months. When you are ready to enjoy your muffins, take them out of the freezer and let them thaw before eating.
Overmixing the batter makes the muffin hard and dense. The key to a soft muffin is mixing the batter by hand. We don't use a stand mixer or electric beater since this batter uses oil and is so easy to mix by hand with a whisk.
To check the doneness of the banana muffins, insert a toothpick in the center of the muffin, and it should come out clean. The muffins should spring back to the touch.
If your banana muffins are wet inside, it's likely due to a few common reasons.
First, your oven might not be calibrated properly and may be cooking at a lower temperature than you think. This results in muffins that seem done on the outside but are still uncooked in the middle.
Secondly, you might have added too many wet ingredients, such as bananas or pumpkin puree, without balancing them with enough dry ingredients.
Finally, it could be because the muffins haven't been baked long enough. Make sure to test the muffins with a toothpick or skewer to ensure they're fully cooked before taking them out of the oven.
Using oil instead of butter keeps the muffin moist.
Also, don't overmix the batter to avoid the muffins becoming hard.
Using paper liners will keep the muffins moist without drying them out.
Pumpkin Banana Muffins
- 2 cups All purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 2 large eggs
- ½ cup oil*
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 2 ripe bananas medium
- 1 cup pumpkin puree*
- ½ cup chocolate chips
- 2 tablespoon pumpkin seeds for garnishing
- 2 to 3 tablespoon chopped chocolate for garnishing
- Preheat the oven to 375 degree Farenheit. Line a 12 cup muffin pan with paper liners.
- Peel and mash the bananas with a fork in a small bowl. Crack the eggs into a large bowl and beat lightly. Add oil, brown sugar, and granulated sugar into the egg and whisk until combined.
- Add the mashed bananas, pumpkin puree, and vanilla extract to the egg mixture and mix until combined. Mix all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice in a separate bowl.
- Fold the flour mix into the pumpkin mixture until just combined. Don't overmix. Mix in the chocolate chips.
- Using a large cookie scoop, divide the batter evenly among the muffin tin. You can top the batter with pumpkin seeds, chopped chocolate chunks, or more chocolate chips.
- Bake muffins for 18-20 minutes or until they're puffed up and spring back when you touch the tops. You can also insert a toothpick into the center of the muffin and it should come out clean. Cool for 10 minutes in the pan and transfer to a wire rack.