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Fall for this delicious fusion of banana flavor and pumpkin flavor in this moist pumpkin banana muffins recipe. With a vanilla and maple syrup glaze, they're the perfect sweet treat for your autumn breakfasts.

pumpkin banana muffins with maple glaze on a table

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Why you'll love this recipe
Ingredients You Need
How to make Easy Pumpkin Banana Muffins
Maple syrup vanilla glaze
Serving Suggestions
Tips for this recipe
Storage instructions
Variations & Substitutions
Recipe Question
More Muffin Recipes
Pumpkin Banana muffins

Welcome to the world of Banana Pumpkin Muffins, a cozy, autumn-inspired recipe loved for its comforting flavors. These delightful muffins bring together a perfect blend of fall tastes and are sure to become a favorite during the pumpkin season.

These soft and moist muffins, infused with warm spices and topped with a simple sweet vanilla powdered sugar icing, are sure to bring a little burst of happiness to your day.

These pumpkin banana muffins are made with mashed banana and fresh pumpkin puree and flavored with cinnamon and pumpkin pie spices for a delicious Autumn flavor.

Why you'll love this recipe

Moist and Flavorful: The combination of pumpkin and banana creates incredibly moist muffins with a rich, warm flavor.
PHealthy and Wholesome: Packed with natural sweetness from bananas and the nutritious goodness of pumpkin, these muffins are a guilt-free treat.
Perfect for Any Time: Whether for breakfast, a snack, or dessert, these muffins are versatile and delicious anytime!

Craving for more pumpkin and banana recipes? Give these a try: pumpkin pie, pumpkin bread, pumpkin spice latte, pumpkin chai latte, banana bread muffins, Pumpkin cheesecake cookies.

Ingredients You Need

You need these ingredients to make these pumpkin banana bread muffins:

Flour: Preferably all-purpose flour, but you can substitute white whole wheat flour for a more nutritious recipe.
Yeast: A mixture of baking powder and baking soda for a fluffy and bakery-top-style muffin.
Spices: Optional but essential to support the flavor of the banana and pumpkin, a little ground cinnamon and pumpkin spice mix.
Oil: Muffins made with oil are softer and moister, so use vegetable oil like sunflower oil or neutral coconut oil. But you can also replace neutral vegetable oil with unsalted, softened butter.
Eggs: At room temperature.
Sugar: A mixture of white and brown sugar for flavor like dark brown sugar, cane sugar or coconut sugar for a healthier recipe.
Banana and pumpkin: Ripe but not too ripe bananas and homemade pumpkin puree or a can of pumpkin puree with no added sugar. (no canned pumpkin pie filling.
Vanilla extract and salt: Essential for flavor, and a little table salt to bring out the taste.

How to make Easy Pumpkin Banana Muffins

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

Place the dry ingredients in a large bowl: flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice mix and salt.
Mix and sift 2 times to blend well.

Place the oil, white sugar and brown sugar in a large mixing bowl.
Mix with an electric mixer for 2-3 minutes until smooth.
Add the eggs and vanilla extract and beat again to incorporate.

Mash the banana and pumpkin with a fork until smooth.
Incorporate the mashed bananas and pumpkin purée and mix with an electric mixer.
Then add the flour mixture and fold in gently with a rubber spatula until you have a thick, slightly lumpy muffin batter.

mixing bowl with banana and pumpkin puree

Bake muffins

Preheat oven to 429°F/ 220°C and prepare a cupcake/muffin tin with baking cases or muffin liners.
Pour the muffin batter into the cups, filling them completely.
Bake the banana pumpkin muffins for 5 minutes, then lower the temperature to 190°C and bake for a further 10-12 minutes, until golden brown and puffed up.
Remove the pumpkin banana muffins from the oven and let the muffins cool slightly before removing from the muffin pan and cooling on a wire rack.

Maple syrup vanilla glaze

In a bowl, beat powdered sugar, maple syrup and vanilla extract with a fork until you have a fluid glaze.
Spread the glaze over the top of the banana muffins, while they're still slightly warm, and enjoy.

Serving Suggestions

Warm with Butter: Serve the muffins warm with a pat of butter for a simple, comforting treat.
With Cream Cheese Spread: Pair with a creamy layer of cream cheese or a cream cheese frosting for extra richness.
Topped with Maple Syrup: Drizzle some maple syrup on top for a sweet, fall-inspired twist.
With a Cup of Coffee or Tea: Enjoy alongside a hot cup of coffee or tea for a perfect breakfast or snack.
Yogurt and Fresh Fruit: Serve with a side of Greek yogurt and fresh fruit for a balanced breakfast.
Dust with Powdered Sugar: Lightly dust the muffins with powdered sugar for an elegant touch.
With Nut Butter: Spread some almond or peanut butter on the muffins for added protein and flavor.
Topped with Whipped Cream: Add a dollop of whipped cream for a dessert-like treat.
Alongside a Smoothie: Pair with a fruit smoothie for a nutritious and satisfying start to your day.
Crumbled Over Ice Cream: Crumble a muffin over vanilla ice cream for a unique dessert option.

Tips for this recipe

Ripe bananas: Use ripe bananas but don't use overripe bananas (with only a few black spots and not completely black) for natural sweetness and a moister texture.
Pumpkin puree: If you're making your own pumpkin puree, especially if you're using frozen squash, drain it a little or reduce it over the heat to concentrate the flavor and get the right consistency.
Precise measurement: Measure all your ingredients precisely with an electronic scale. Too much liquid or flour can affect the texture of the muffins.
Don't overmix: Overmixing can make muffins dense.
Oven temperature: To get big lumps on your muffins, start baking at a high temperature, then reduce for the rest of the time (be careful not to open the door while baking).

Storage instructions

Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. Make sure they are completely cool before storing to prevent moisture buildup.

Freeze: To freeze, wrap each muffin individually in plastic wrap or place them all in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. When ready to enjoy, thaw at room temperature or warm in the microwave for a few seconds.

Variations & Substitutions

chocolate chip pumpkin banana muffins: a few semi-sweet or dark chocolate chips or try my homemade chocolate chip recipe for a touch of chocolate in your muffins.
Pumpkin banana nut muffins: Chopped walnuts, pecans, almonds or hazelnuts for extra crunch, as in this recipe for banana walnut cake.
Pumpkin banana cream cheese muffins: As in this delicious recipe for cinnamon rolls or in this carrot bread with cream cheese frosting.
Pumkin streusel banan muffins: add a streusel topping like in these pumpkin streusel muffins.
Cinnamon sugar topping: Brush the tops of the muffins with melted butter, then dip them in a mixture of sugar and cinnamon.
Nutella pumpkin banana muffins: Add a heart of chocolate hazelnut spread like in these Nutella muffins.
Add a Lemon Glaze: Like these recipes for lemon muffins with glaze or these lemon poppy seed muffins with glaze.

Recipe Question

Can I use canned pumpkin puree instead of homemade?
Yes, you can use canned pumpkin puree instead of homemade. Just make sure it’s 100% pure pumpkin and not pumpkin pie filling, which contains added sugar and spices.

Can I add nuts or chocolate chips to the batter?
Yes! You can easily customize these muffins by adding chopped nuts, like walnuts or pecans, or chocolate chips to the batter for extra flavor and texture.

Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend is designed for baking and can be used as a 1:1 replacement.

What if I don’t have bananas?
If you don’t have bananas, you can substitute them with an equivalent amount of applesauce or even additional pumpkin puree, though the flavor will differ slightly.

Can I make mini muffins with this recipe?
Yes, you can use this recipe to make mini muffins. Just reduce the baking time to about 10-12 minutes, or until a toothpick inserted into the center comes out clean.

How do I know when the muffins are done?
The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. They should be slightly golden on top.

Can I use this recipe to make a loaf instead of muffins?
Yes, you can bake the batter in a loaf pan instead of muffin tins. Increase the baking time to about 50-60 minutes, checking for doneness with a toothpick.

More Muffin Recipes

maple glaze pumpkin banana muffins on a plate

I hope you love these iced pumpkin banana muffins. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

Pumpkin Banana muffins

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5 from 1 review

Author: Fadela
Total Time: 25 minutes
Yield: 12 muffins

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Description

Soft and moist pumpkin banana muffins with vanilla and maple syrup sugar icing (for 12 muffins)

Instructions

Pumpkin banana muffins

In a large bowl, mix and sift the dry ingredients, flour, baking soda and baking powder, ground cinnamon, pumpkin pie spice mix and salt.
Place the oil, white sugar and brown sugar in another large mixing bowl and mix with an electric mixer for 2-3 minutes.
Then add the eggs and vanilla extract and mix again to incorporate.
Add the pumpkin puree and mashed bananas and beat to incorporate.
Finish with the mixture of dry ingredients and fold in with a flexible spatula until you have a thick, slightly lumpy muffin batter.
Preheat the oven to 429°F/ 220°C and prepare a cupcake or muffin tin with paper liners.
Pour the muffin batter into the cavities of the pan, filling the paper cases completely to make large muffins.
Bake the muffins in the oven at half-height for 5 minutes, then lower the temperature to 190°C and bake for a further 10-12 minutes or so, until the muffins are plump and cooked in the center (check by plunging a toothpick into the center of the muffin; it should come out completely clean and batter-free).
Leave the muffins to cool slightly in the pan before removing and cooling on a cooling rack.

Sugar glaze

In a bowl, mix the powdered sugar with the ground cinnamon (optional), vanilla extract and maple syrup with a fork until you have a thick, fluid glaze.
Spread the glaze over the warm muffins and enjoy.