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.
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!
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!
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.
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.
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.
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.
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.
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.
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.
Yes you can! Just use a mini muffin pan. And just note that the bake time will be much shorter.
I actually have a pumpkin banana bread recipe on my site. Check it out!
It brings me so much joy to see you make my recipes. 🙂
More Pumpkin Recipes
Pumpkin Banana Muffins
- 12-count muffin pan
- Mixing Bowls
- Rubber Spatula
- 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
- 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.