Pumpkin Banana Muffins – Soft, Spiced, and Perfectly Moist

There’s nothing quite like the aroma of fresh-baked Pumpkin Banana Muffins wafting through the kitchen — warm spices, ripe bananas, and cozy pumpkin all come together in one irresistible treat. These muffins are tender, flavorful, and just sweet enough, making them perfect for breakfast, brunch, or an afternoon snack. The banana adds natural sweetness and moisture, while pumpkin purée gives a subtle richness and that beautiful golden hue. I first made these on a chilly autumn morning, and they’ve been a staple ever since — comforting, easy, and full of flavor. Pair one with a cup of coffee or tea, and you’ll have the perfect fall-inspired bite.

Why You’ll Love This Recipe

These Pumpkin Banana Muffins are wholesome, moist, and packed with cozy autumn flavors. They come together in one bowl, freeze beautifully, and can be customized with nuts, chocolate chips, or a crumb topping. Plus, they’re a great way to use up overripe bananas and leftover pumpkin purée.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour creates the perfect soft, tender crumb — you can also substitute half with whole wheat flour for extra nutrition.

Baking powder and baking soda help the muffins rise, making them light and fluffy.

Salt enhances all the flavors and keeps the sweetness balanced.

Pumpkin purée adds moisture, color, and that comforting pumpkin flavor. Be sure to use 100% pure pumpkin, not pumpkin pie filling.

Ripe bananas bring natural sweetness and a soft texture that keeps the muffins tender.

Brown sugar gives a warm, caramel-like sweetness that pairs beautifully with the pumpkin and spices.

Vegetable oil keeps the muffins moist without making them heavy. You can also use melted coconut oil or butter.

Eggs provide structure and richness, helping the muffins hold together perfectly.

Vanilla extract adds a subtle warmth and depth to the flavor.

Pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves) infuses the muffins with cozy autumn aroma.

Chopped walnuts or pecans (optional) add crunch and a nutty contrast to the soft crumb.

Chocolate chips (optional) for a sweet twist that makes these muffins even more irresistible.

Directions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

In another bowl, mash the ripe bananas until smooth. Add the pumpkin purée, brown sugar, oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined — do not overmix. Fold in the nuts or chocolate chips if using.

Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe makes 12 muffins. Prep time: 10 minutes. Bake time: 22 minutes. Total time: about 32 minutes.

Storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze for up to 3 months — thaw overnight or warm in the microwave for 20 seconds before serving.

Variations and Customizations

Nutty Pumpkin Banana Muffins – Add chopped walnuts, pecans, or almonds for crunch.

Chocolate Chip Version – Fold in mini or dark chocolate chips for a sweet upgrade.

Maple Glazed Muffins – Drizzle with a simple maple glaze made of powdered sugar and maple syrup.

Oatmeal Pumpkin Muffins – Add ½ cup of rolled oats to the batter for a heartier texture.

Healthy Option – Substitute half the flour with whole wheat and use coconut sugar or honey instead of brown sugar.

Spiced Crumb Topping – Top with a mixture of brown sugar, cinnamon, and butter for a bakery-style finish.

Vegan Version – Replace eggs with flax eggs and use plant-based oil and milk.

Cranberry Pumpkin Muffins – Add dried cranberries for a tart, festive twist.

Mocha Muffins – Stir in a teaspoon of espresso powder and dark chocolate chunks for a rich variation.

Coconut Pumpkin Muffins – Mix shredded coconut into the batter for extra flavor and texture.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, roast and mash fresh pumpkin, then drain any excess liquid before using.

Can I make these muffins gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking.

Why are my muffins dense?

Overmixing the batter can make them dense — stir just until combined.

Can I use frozen bananas?

Yes, thaw and drain them before mashing.

Can I make mini muffins?

Absolutely! Bake for 10–12 minutes instead of 20–24.

Can I add protein powder?

Yes, replace up to ¼ cup of flour with protein powder.

How do I make them extra moist?

Make sure your bananas are very ripe and don’t overbake the muffins.

Can I add frosting?

Yes, a cream cheese frosting or simple glaze pairs beautifully.

Can I double the recipe?

Yes, simply double all ingredients and bake in two batches.

How do I know they’re done baking?

A toothpick inserted into the center should come out clean with no wet batter.

Conclusion

Pumpkin Banana Muffins are the perfect fusion of two beloved flavors — sweet, spiced pumpkin and rich, mellow banana. Soft, moist, and full of autumn charm, they’re easy to make and even easier to love. Whether enjoyed as a quick breakfast, snack, or treat with coffee, these muffins bring warmth and comfort to any occasion. Once you bake them, they’ll quickly become a seasonal favorite.

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