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.
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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.
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
Craving for more pumpkin and banana recipes? Give these a try: pumpkin pie, pumpkin bread, pumpkin spice latte, pumpkin chai latte, banana bread muffins.
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.
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
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
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
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!
Print
Pumpkin Banana muffins
- Total Time: 25 minutes
- Yield: 12 muffins
Description
Soft and moist pumpkin banana muffins with vanilla and maple syrup sugar icing (for 12 muffins)
Ingredients
Pumpkin banana muffins
- 220 g Flour - all-purpose
- 1 tsp ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 tsp baking powder
- ½ tsp. baking soda
- 120 ml Vegetable oil - sunflower oil
- 100 g Sugar - white granulated
- 50 g Brown sugar
- 2 medium Eggs - at room temperature
- 2 teaspoons Vanilla extract
- 155 g Pumpkin purée
- 170 g Ripe Bananas - 2 small and mashed
Vanilla maple glaze
- 100 g (1 cup) Powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch ground cinnamon - optional
- 2 tbsp. Pure Maple Syrup
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.
Notes
Storage: Up to 1 week at room temperature in an airtight box, up to 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 muffin
- Calories: 268
- Sugar: 24.9 g
- Sodium: 163.6 mg
- Fat: 10.2 g
- Carbohydrates: 42.2 g
- Protein: 3.1 g
- Cholesterol: 27.3 mg
These muffins are super moist, I love the flavor of the banana with the pumpkin puree, and the glaze on top is amazing. Thank you for this recipe, I'll definitely be making it again during pumpkin season!