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    Home » Recipes » Muffins

    Pumpkin Banana Muffins

    Modified: Feb 11, 2025 · Published: Aug 30, 2023 by Karissa Parrish · This post may contain affiliate links

    Jump to Recipe Print Recipe

    These pumpkin banana muffins are packed full with pumpkin flavor! They have both pumpkin pie spice and pumpkin puree in the batter. And with each bite, you can perfectly taste both pumpkin and the sweet bananas.

    Pumpkin banana muffins stacked on top of each other with a bite taken out of it.

    These banana pumpkin muffins are so easy to make and are perfect for the fall season. Overripe bananas are always sitting on our countertops, so now you can make your new favorite muffin recipe with them.

    I also added mini chocolate chips to the muffin batter to add an extra layer of flavor!

    Looking for more banana recipes? Then check out these: banana donuts, banana maple bread, and pumpkin spice banana bread.

    Jump to:
    • Why You'll Love These Muffins
    • Ingredients Needed
    • Instructions
    • Storage Tips
    • Expert Baking Tips
    • Recipe FAQs
    • More Pumpkin Recipes
    • 📖 Recipe
    Chocolate chip pumpkin muffins sitting on top of a brown plate with a white pumpkin in the background.

    Why You'll Love These Muffins

    • You can taste both the pumpkin and banana flavor.
    • Warm spices are mixed into the batter.
    • They're fluffy muffins that are also moist and sturdy.
    • Each bite contains gooey chocolate chips.
    • They're a perfect grab-n-go breakfast item!

    I always love a delicious muffin in the mornings. These will last all week for you in the refrigerator!

    Muffin tops with mini chocolate chips on top.

    Ingredients Needed

    Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.

    • Flour: I used all purpose flour.
    • Spices: Both ground cinnamon and pumpkin spice are used.
    • Banana: One overripe banana is what you need.
    • Pumpkin Purée: Not to be confused with pumpkin pie filling, for they are not the same.
    • Eggs: ​Two large eggs are needed.
    • Chocolate Chips: ​I used mini, but feel free to use your favorite! You could also leave these out and it would still be a great recipe.
    Ingredients: flour, salt, baking powder, brown sugar, cinnamon, pumpkin spice, eggs, vanilla, oil, pumpkin puree, chocolate chips, and banana.

    Instructions

    Here are the step by step instructions on how to make these easy pumpkin banana muffins.

    Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, pumpkin spice, cinnamon, and salt. Set aside.

    Step 2: Wet ingredients. In a large bowl, mash the banana with a fork. Then whisk in the pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract.

    Wet ingredients in a glass bowl.
    Dry ingredients added to the wet in a bowl.

    Step 3: Combine the ingredients. Add the flour mixture to the wet ingredients and use a rubber spatula to gently fold everything together until combined.

    Step 4: Assemble: Divide the batter up evenly, filling each muffin tin cup just barely to the top.

    Pumpkin chocolate chip muffin batter.
    Pumpkin muffin batter in a muffin pan ready to bake.

    Step 5: Bake. Bake the muffins at 400 degrees for 5 minutes. Then reduce the temperature to 350 degrees and bake for an additional 13-15 minutes. 

    Step 6: Cool. Allow the muffins to cool in the muffin pan for 10 minutes. Then transfer them over to a wire rack to finish cooling completely.

    Banana pumpkin muffins with mini chocolate chips on top.

    Storage Tips

    Keep any leftovers in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days.

    Expert Baking Tips

    • Muffin Pan: Line a 12-count muffin pan with cupcake liners. If you don’t have liners, spray each muffin cup with cooking spray. Here are the cupcake liners I use for both cupcakes and muffins.
    • Folding: When you add the dry ingredients into the wet it’s very important that you fold the ingredients together. Folding: to carefully combine ingredients without stirring or beating. We do this by using a rubber spatula until the ingredients are just combined with each other, “folding” everything together.
    • Muffin Batter: Fill each muffin cup just to the top with batter. I used my #24 cookie scoop to make this process a lot easier and less messy.
    • Topping: Add extra chocolate chips to the tops of each muffin before baking.

    Recipe FAQs

    Can You Freeze Muffins?

    Yes you can! Once the muffins have completely cooled, place them in an airtight container or freezer bag and freeze for up to 2 months. Thaw them in the refrigerator overnight and then reheat in the microwave.

    What Kind Of Pumpkin Should I Use?

    I just used canned pumpkin puree. Do not use pumpkin pie filling, for they are not the same! If you have some on hand, feel free to use homemade pumpkin puree.

    Can I Make These Into Mini Muffins?

    Yes you can! Just use a mini muffin pan. And just note that the bake time will be much shorter.

    Can I Use This Recipe To Make A Quick Bread?

    I actually have a pumpkin banana bread recipe on my site. Check it out!

    Two muffins stacked on top of each other sitting on a brown serving plate.

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy Baking!

    More Pumpkin Recipes

    • Pumpkin Pop Tarts Recipe
    • Pumpkin Bread with Cream Cheese Frosting
    • Pumpkin Oatmeal Muffins
    • Soft Pumpkin Chocolate Chip Cookies

    📖 Recipe

    Pumpkin Banana Muffins

    Karissa Parrish
    These pumpkin banana muffins are packed full with pumpkin flavor! They have both pumpkin pie spice and pumpkin puree in the batter. And with each bite, you can perfectly taste both pumpkin and the sweet bananas.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 8 minutes mins
    Cook Time 18 minutes mins
    Total Time 30 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 12 muffins

    Equipment

    • 12-count muffin pan
    • Cupcake Liners
    • Mixing Bowls
    • Whisk
    • Rubber Spatula

    Ingredients:
     
     

    • 1 ¾ cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon pumpkin spice
    • 1 teaspoon ground cinnamon
    • ½ teaspoon salt
    • 1 overripe banana mashed
    • 1 cup pumpkin puree
    • ⅔ cup brown sugar
    • ⅓ cup vegetable oil (or canola)
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • ½ cup mini chocolate chips

    Instructions:
     

    • Preheat the oven to 400 degrees and line a 12-count muffin pan with cupcake liners or non-stick spray.
    • In a medium-sized mixing bowl, whisk together the flour, baking powder, pumpkin spice, cinnamon, and salt. Set aside.
    • In a large bowl, mash the banana using a fork. Then add the pumpkin puree, brown sugar, oil, eggs, and vanilla extract. Whisk everything together until thoroughly combined.
    • Add the flour mixture and use a rubber spatula to gently fold everything together until combined. Then fold in the mini chocolate chips.
    • Divide the batter up evenly, filling each muffin cup just barely to the top with batter. Top with extra chocolate chips. Bake at 400 degrees for 5 minutes and then reduce the oven temperature to 350 degrees and continue to bake for another 13-15 minutes. Use a toothpick to check the center of the muffins for doneness.
    • Allow the muffins to cool for 10 minutes in the pan before transferring them over to a wire rack to finish cooling.
    • Keep any leftovers in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days.

    Notes:

    Muffin Pan: Line a 12-count muffin pan with cupcake liners. If you don’t have liners, spray each muffin cup with cooking spray. Here are the cupcake liners I use for both cupcakes and muffins.
    Folding: When you add the dry ingredients into the wet it’s very important that you fold the ingredients together. Folding: to carefully combine ingredients without stirring or beating. We do this by using a rubber spatula until the ingredients are just combined with each other, “folding” everything together.
    Muffin Batter: Fill each muffin cup just to the top with batter. I used my #24 cookie scoop to make this process a lot easier and less messy.
    Topping: Add extra chocolate chips to the tops of each muffin before baking.

    Nutrition

    Serving: 1muffinCalories: 232kcalCarbohydrates: 35gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 28mgSodium: 188mgPotassium: 126mgFiber: 2gSugar: 19gVitamin A: 3241IUVitamin C: 2mgCalcium: 74mgIron: 2mg
    US Customary - Metric
    Tried this recipe?Let us know how it was!
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    More Easy Homemade Muffin Recipes

    • Triple Chocolate Muffins
    • Triple Berry Muffins
    • Easy Banana Carrot Muffins
    • Easy Snickerdoodle Muffins

    Comments

    1. Karissa Parrish says

      April 21, 2025 at 3:09 pm

      5 stars
      This is another great recipe to have when you need to use those overripe bananas. Love the combination of pumpkin and banana in these muffins.

      Reply
    5 from 6 votes (5 ratings without comment)

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    Hi, I'm Karissa! I am the professional home baker and food photographer here at Ginger Snap's Baking Affairs. I have 6+ years of experience creating easy desserts that every home baker can make in their own kitchens! You'll find many desserts here, including cakes, cupcakes, frostings, and cookies. I'm so glad you're here and happy baking!

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