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Pumpkin Banana Muffins Recipe

Beautifully ripe banana and pumpkin puree become gorgeous homemade pumpkin banana muffins with a soft, airy texture and rich flavor.

Top down view of muffins sitting on top of a mufiin tin

The texture of this quick bread recipe is perfection. The deep flavor of ripe bananas and the sweetness of pumpkin are a great combination. You’ll love how these muffins turn out just like the bakery!

Why You’ll Love These Pumpkin Banana Muffins

  • Quick and easy. This is why muffins are in the quick bread category. They come together so fast!
  • Wholesome ingredients. Could it get any better than pumpkin puree and banana?
  • Versatile. Change up the flavors easily with the substitutions and additions list we provide.
  • No fancy equipment. Mix these muffins by hand!

Tools You’ll Need To Make The Banana Pumpkin Muffins Recipe

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Ingredients For Your Pumpkin Banana Muffins

Ingredients: Bananas, flour, sugar, whole wheat flour, milk, eggs, oil, cinnamon, pumpkin pie spice, brown sugar, vanilla, pumpkin puree, salt, buttermilk, baking soda.
  • All-Purpose Flour. Gives the bread lightness and a good rise.
  • Whole Wheat Flour. Makes the perfect crumb and texture.
  • Brown Sugar. Measure it packed. Dark or light is fine.
  • Baking Soda. For leavening.
  • Salt. Makes all the chemistry work.
  • Ground Cinnamon. The Saigon cinnamon is wonderful.
  • Pumpkin Pie Spice. If yours has been in the cabinet since last Fall, it’s time to replace it with new.
  • Pumpkin Puree. Fresh or canned. Not the same as pie filling.
  • Ripe Bananas. Brown spots with no major blemishes is the definition of a perfectly ripe banana.
  • Buttermilk. Adds just the right acid and fat for amazing muffins. If you don’t have any make your own.
    • Add 1 tablespoon of white vinegar or real lemon juice to 1 cup of milk. You can also substitute with yogurt 1:1.
  • Vegetable Oil. For fat.
  • Vanilla Extract. Make sure to get pure vanilla extract not imitation vanilla.
  • Eggs. Eggs provide structure and a form of glue for the dough.
Mixing the dry ingredients.

Please note, that the printable recipe card has ingredient quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.

How To Make Pumpkin Banana Muffins

Step 1: Preheat the oven.

Get your oven ready and muffin tins lined.

Step 2: Mix the dry ingredients.

Use a whisk.

Step 3: Mix the wet ingredients.

Use a whisk and do not over mix.

Step 4: Combine the wet and dry ingredients.

Mix until just blended.

Step 5: Divide the batter evenly between the muffin cups.

I like to use a scoop so that I have uniformly sized muffins

Step 6: Bake the muffins.

Step 7: Let the muffins cool completely before storage.

Finished stack of banana pumpkin muffins.

Popular Substitutions & Additions

  • Add nuts such as walnuts or pecans.
  • Chocolate chips are delicious in these pumpkin banana muffins.
  • Top them with oats.

Why did my muffins crack?

This is a quick bread recipe. That doesn’t mean quick as in fast. Quick bread uses leavening agents other than yeast or eggs such as baking soda and baking powder.

Cracking is normal for quick bread. Once the batter starts to set the bread continues to rise causing bread and muffins to crack. Personally, I think it makes them look deliciously homemade.

Top down view of pumpkin banana muffins.

How To Reheat & Store Pumpkin Banana Muffins

Best Way To Store Banana Pumpkin Muffin Recipe Leftovers

Keep your extras in a plastic zipper baggy for up to three days. If you will have too many leftovers for that short amount of time, freeze instead.

How Long Will Pumpkin Banana Muffins Last In the Fridge?

If you put them in the refrigerator, you can keep your muffins for up to five days, but they might get a little soggy on the exterior as moisture comes to the surface and collects on the plastic.

Can I Freeze This Pumpkin Banana Muffins Recipe

Yes. Freeze baked muffins in airtight containers or freezer quality plastic zipper baggies for up to three months. Observe for frostbite. Thaw in the microwave for ten to thirty seconds.

How To Reheat Banana Pumpkin Muffins

Place your muffin on a paper towel or small plate in the microwave and heat for ten to fifteen seconds. Repeat for five to ten seconds if necessary.

Pumpkin Banana Muffins Recipe FAQs

Can I use all pumpkin instead of banana?

I don’t recommend it because the banana adds a sweetness to these pumpkin banana muffin. If you do, taste the batter and add a sweetener of your choice.

How ripe should my bananas be?

Yellow with brown spots on the peel. Completely dark peels are too ripe.

Can I make mini muffins?

Yes, they make the perfect serving size for a toddler. They’ll take less time to bake so watch them after 10 to 12 minutes.

Pumpkin banana muffin, broken open.

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Tips to Make the Perfect Pumpkin Banana Muffins

  • Don’t overmix. Mixing muffin batter too much can cause them to rise less or have a more dense texture.
  • Don’t overbake. The edges will dry out fast if baked too long.
  • Make sure your baking soda is fresh. It doesn’t keep as long as you might think in the cabinet. It also will absorb odors and moisture over time.

Other Recipes You May Enjoy

Don’t Forget To Come Back And Let Me Know How Your Pumpkin Banana Muffins Turn Out!

Five stacked muffins.
Close up view of pumpkin and banana muffins sitting on a muffin tin.

Pumpkin Banana Muffins Recipe

Author: Julie Menghini
Beautifully ripe banana and pumpkin puree become gorgeous homemade pumpkin banana muffins with a soft, airy texture and rich flavor.
5 from 12 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Bread, Breakfast
Cuisine American
Keyword: Banana Muffins, Homemade muffins, Muffins
Servings: 18


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • cup brown sugar – packed. Dark or light is fine.
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1 cup pumpkin puree – fresh or canned
  • 3 ripe bananas – mashed (1-1/2 cup)
  • cup buttermilk
  • ¼ cup vegetable oil
  • 2 tsp vanilla extract
  • 2 eggs -Grade A, large


  • Preheat the oven to 400 °F. Prepare 2 muffin tins with baking liners, spritzed with nonstick cooking spray.
  • Whisk together the dry ingredients: flour, brown sugar, baking soda, salt, ground cinnamon, and pumpkin spice blend.
  • In a separate bowl, whisk together the wet ingredients: pumpkin puree, bananas, buttermilk, oil, vanilla extract, and eggs.
  • Combine the wet ingredients with the dry ingredients until well blended.
  • Using a large ice cream scoop, divide the batter between the muffin cups.
  • Cook for 15 to 18 minutes or until a toothpick inserted in the middle of a muffin returns clean or with just a few crumbs.
  • Allow the muffins to cool in the muffin tins for 5 to 10 minutes before removing them to a wire rack to cool completely.


Calories: 113kcalCarbohydrates: 24gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 19mgSodium: 205mgPotassium: 156mgFiber: 2gSugar: 11gVitamin A: 2166IUVitamin C: 2mgCalcium: 24mgIron: 1mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

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5 from 12 votes (1 rating without comment)
Recipe Rating


Saturday 17th of September 2022

Made a batch and froze some for early morning breakfasts. So good.

Julie Menghini

Sunday 25th of September 2022

I love that idea for a delicious grab and go breakfast and snacks. Thank you!


Saturday 17th of September 2022

These muffins were so soft and everyone loved them!

Julie Menghini

Sunday 25th of September 2022

Thank you, Rebecca! We love our muffins too.


Friday 16th of September 2022

I had a partial can of pumpkin AND brown bananas sitting on my counter and this was the perfect way to use them both up! My kids asked me to throw in some chocolate chips and they were delicious!

Julie Menghini

Thursday 29th of September 2022

I'm with the kiddos! I'm glad you enjoyed it. Thank you!


Tuesday 13th of September 2022

Baked these for my girls for back to school, and there were none left! Your muffin recipes are always SO delicious!

Julie Menghini

Tuesday 13th of September 2022

Thank you, Erin! They're a great snack to tide the kiddos over.


Tuesday 13th of September 2022

This is the most wonderful duo! I love this combo and these turned out so well.

Julie Menghini

Tuesday 13th of September 2022

Thank you, Susannah!

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