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.
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 sugar glaze, are sure to bring a little burst of happiness to your day.
Why we love this recipe
Banana pumpkin muffins are a delicious recipe that combines the sweetness of ripe bananas with the flavor of pumpkin. All in a soft and moist muffin shape that reminds you of both banana bread and pumpkin bread.
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.
This is a very easy recipe that you can adapt by adding chocolate chips, chopped walnuts or pecans. Served with a delicious vanilla-maple syrup glaze, they can be eaten for breakfast or as a snack.
More breakfast muffins
*Scroll down to see quantities and full instructions to make this pumpkin banana muffin recipe on the recipe card at the end of the page.
- 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 muffin
Mix and stiff dry ingredients
- 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.
Beat wet ingredients
- 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.
Add purées and dry ingredients
- 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.
- 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.
How to serve
Enjoy these pumpkin banana bread muffins with your favorite latte for breakfast or at any time of day when you're feeling hungry, and don't miss adding one of these fillings:
- Homemade peanut butter or raw almond butter.
- Fruits jam or try my homemade strawberry compote, raspberry compote or this lemon blueberry compote.
- With Nutella spread or my healthy chocolate hazelnut spread.
With chocolate chips: a few semi-sweet or dark chocolate chips or try my homemade chocolate chip recipe for a touch of chocolate in your muffins.
Add chopped nuts: Chopped walnuts, pecans, almonds or hazelnuts for extra crunch, as in this recipe for banana walnut cake.
Add pieces of fruit: sliced apples or pears for extra deliciousness.
A crumb topping (streusel topping): as in this 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.
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).
FAQ - Frequently Asked Questions
Store muffins at room temperature in an airtight container when completely cooled, for up to 1 week.
When the muffins are cool, place them in an airtight container or freezer bag and store for 3 months in the freezer.
No worries, as long as you let the bananas defrost and remove the excess water before mashing them to make the muffins.
It's best to use oil to keep muffins moist and soft for longer, but you can replace the oil with softened butter or cooled, melted butter, or make a mixture of the 2.
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