There's something magical about the combination of pumpkin and banana that just screams fall comfort. When I first tried making pumpkin banana muffins last October, I honestly wasn't sure how they'd turn out - but wow, they became an instant hit in our house!
Emily actually discovered this combination by accident when she was helping me clean out our fruit bowl and noticed our bananas were getting too ripe right when I had leftover pumpkin puree from making pie. "Mom, what if we just mixed them together?" she asked. That simple question led to one of our most requested recipes.
These muffins are incredibly moist thanks to both the pumpkin and banana puree, and the warm spices make your kitchen smell like autumn heaven. Plus, they're ready in just 40 minutes from start to finish! I love making a batch on Sunday and having grab-and-go breakfasts all week long. If you're looking for more fall breakfast inspiration, you might also love these mini blueberry muffins that are equally perfect for busy mornings.
Why You'll Love These Pumpkin Banana Muffins
Jump to:
- Why You'll Love These Pumpkin Banana Muffins
- Ingredients for the Best Pumpkin Banana Muffins
- How to Make Perfect Pumpkin Banana Muffins
- Storage and Keeping Your Muffins Fresh
- Tips for the Best Pumpkin Banana Muffins Every Time
- Delicious Variations for Pumpkin Banana Muffins
- Frequently Asked Questions About Pumpkin Banana Muffins
- Recipes You May Like
- Final Thoughts on These Amazing Muffins
- Pumpkin Banana Muffins
- Super moist texture - The double puree action from pumpkin and banana creates the most tender muffins you've ever had
- Ready in 40 minutes - Perfect for weekend baking or meal prep sessions
- Kid-approved taste - Emily's friends always ask for seconds when I pack these in lunch boxes
- Perfect fall spices - Warm pumpkin spice blend makes every bite feel like a cozy autumn morning
- Chocolate chip goodness - Because everything's better with chocolate, right?
- Great for meal prep - They stay fresh for days and freeze beautifully for busy weeks
Ingredients for the Best Pumpkin Banana Muffins
the Wet Ingredients:
- 50g (¼ cup) granulated sugar
- 50g (¼ cup) brown sugar
- 1 large egg (room temperature)
- 75g (⅓ cup) vegetable oil (neutral flavor)
- 110g (½ cup) pumpkin puree (not pumpkin pie filling!)
- 110g (½ cup) banana puree (from ripe bananas)
For the Dry Ingredients:
- 135g (1 cup) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin spice blend
For the Mix-ins:
- 160g (1 cup) chocolate chips
Equipment You'll Need:
- Digital scale (seriously, this makes all the difference!)
- Rubber spatula
- Electric hand mixer
- Cupcake tin
- Digital oven thermometer (optional but helpful)
How to Make Perfect Pumpkin Banana Muffins
Prep Work
- Preheat your oven to 175°C (347°F) with no fan setting.
- Line your muffin tin with 6 large muffin cases or grease wells thoroughly.
- Prepare your banana puree by mashing very ripe bananas until smooth.
Making the Muffin Batter
- Whip the wet base - In a large bowl, combine egg, oil, granulated sugar, and brown sugar. Use your electric hand mixer to whip for 2-3 minutes until the mixture becomes light and fluffy.
- Add the purees - Gently fold in the pumpkin puree and banana puree using your rubber spatula. Don't overmix at this stage.
- Combine dry ingredients - In a separate bowl, sift together flour, baking powder, baking soda, salt, and pumpkin spice blend.
- Fold in dry ingredients - Add the dry mixture to your wet ingredients and fold gently with your rubber spatula. Stop mixing as soon as you don't see any flour streaks.
- Add chocolate chips - Fold in the chocolate chips with just a few gentle strokes.
Baking Your Muffins
- Fill muffin cases - Divide batter evenly among the 6 muffin cases, filling each about ¾ full.
- Bake for 25 minutes - Check for doneness with a toothpick - it should come out clean or with just a few moist crumbs.
- Cool properly - Let muffins cool in the tin for 5 minutes before transferring to a wire rack.
Storage and Keeping Your Muffins Fresh
These pumpkin banana muffins stay incredibly moist when stored properly. I keep them in an airtight container at room temperature for up to 3 days.
For longer storage, wrap each muffin individually in plastic wrap and freeze for up to 3 months. When Emily wants one for school, I just grab it from the freezer the night before and it's perfectly thawed by morning.
The flavors actually get better after a day - something about how the spices meld together makes them even more delicious on day two!
Tips for the Best Pumpkin Banana Muffins Every Time
Want to know my secrets for making these muffins turn out perfect every single time? Here are the tricks I've learned after making dozens of batches:
- Use a digital scale - This isn't just chef snobbery, I promise! Measuring by weight gives you consistent results every time.
- Room temperature ingredients - Cold eggs and purees won't mix properly, leading to dense muffins.
- Don't overmix - Once you add the flour, treat that batter like it's made of glass. Overmixing develops the gluten and makes tough muffins.
- Check your pumpkin puree - If it's watery, strain it through cheesecloth first. Soggy puree equals soggy muffins.
- Test for doneness properly - A toothpick should come out clean, but don't keep baking until they're bone dry.
Have you ever noticed how some muffins turn out dense and heavy? That usually happens when people overmix the batter or use cold ingredients. Trust me, I learned this the hard way!
Delicious Variations for Pumpkin Banana Muffins
The best part about this recipe is how easily you can change it up:
- Swap the chocolate chips for chopped walnuts or pecans for a more traditional fall taste
- Add mini marshmallows for a s'mores vibe that kids go crazy for
- Try dried cranberries for a tart contrast to the sweet purees
- Make them sugar-free by using your preferred sugar substitute
- Go gluten-free by substituting almond flour (you'll need to adjust liquid ratios)
Emily once asked me to make them with white chocolate chips and dried cranberries, and honestly? They were amazing. Sometimes the best recipes come from just experimenting with what you have on hand.
Frequently Asked Questions About Pumpkin Banana Muffins
Yes, you can omit the chocolate chips or substitute with chopped walnuts, pecans, or dried cranberries for different flavor variations.
Store the muffins in an airtight container at room temperature for 2-3 days, or freeze for up to 3 months for longer storage.
Yes, use plain canned pumpkin puree (not pumpkin pie filling). If it's watery, strain through cheesecloth to remove excess liquid for best texture.
The combination of pumpkin puree, banana puree, and oil creates the incredibly moist texture, while proper mixing technique prevents tough, dry muffins.
Recipes You May Like
- Mini Blueberry Muffins - Another perfect grab-and-go breakfast option
- Old Fashioned Pumpkin Bread Recipe - For when you want that same fall flavor in loaf form
- Healthier Chocolate Chip Banana Bread - Because banana baked goods are always a win
Final Thoughts on These Amazing Muffins
These pumpkin banana muffins have become such a staple in our house during fall. There's something so satisfying about having a batch ready in the fridge for those rushed morning moments when Emily's running late for school.
The combination of flavors just works so well together - the earthiness of pumpkin with the sweetness of banana and those little bursts of chocolate. Plus, they're way easier than making a full cake but give you that same homemade satisfaction.
Give this recipe a try and let me know how they turn out! I bet you'll be making them all season long just like we do. Don't forget to save this to Pinterest so you can find it again when pumpkin season rolls around.
Pumpkin Banana Muffins
Equipment
- Digital scale
- Rubber Spatula
- Electric hand mixer
- Digital oven thermometer
- Cupcake Tin
Ingredients
- 50 g granulated sugar ¼ cups
- 50 g brown sugar ¼ cups
- 1 egg
- 75 g oil ⅓ cups, no flavor vegetable oil
- 110 g pumpkin puree ½ cups, homemade or store-bought. NOT pumpkin pie filling
- 110 g banana puree ½ cups, ripe bananas
- 135 g all purpose flour 1 cup
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon pumpkin spice store-bought or make your own homemade pumpkin spice
- 160 g chocolate chips 1 cup
Instructions
- Prepare your muffin tin with 6 large muffin cases and pre-heat oven to 175 C / 347 F (no fan)
- In a large bowl oil, whip the egg, oil, and 2 different kinds of sugar with an Electric hand mixer for a few minutes until fluffy, then fold pumpkin and banana puree in
- Sift dry ingredients together (flour, baking soda, baking powder, salt, spices) then fold in by hand (using Rubber spatula). Do not use a mixer at this point
- Lastly, fold in chocolate chips
- Pour the batter into the muffin cases and bake for 25 minutes
- Serve the muffins fresh or store them at room temperature for 2-3 days in air-tight container
Notes
All ingredients must be at room temperature to properly emulsify: eggs, pumpkin puree, etc.
For the best taste and texture make sure that your pumpkin puree is not watery. Strain it on cheesecloth to get rid of some of the liquid if necessary TECHNIQUE NOTES
Digital scale is required for a consistent, happy baking experience 🙂
Do not overwork the muffin batter, after the wet ingredients are whipped up, switch to a rubber spatula to incorporate the dry ingredients
Always pre-heat your oven and consider using a digital oven thermometer for the best results
Baking this muffin takes 25 minutes in my oven however focus on the texture, not the time. Apply the toothpick check (it should come out clean) to avoid muffin, however do not over bake it as that would result in dry texture
