These pumpkin banana muffins are incredibly soft, moist, and perfectly spiced, with a sweet maple vanilla glaze!
These homemade pumpkin banana muffins combine ripe bananas, pumpkin puree, and warm pumpkin pie spices for a tender, flavorful crumb.
I love making this easy muffin recipe for fall breakfasts or afternoon snacks, especially with a simple maple glaze on top.
Why You’ll Love This Recipe
- Soft & Moist: Ripe bananas and pumpkin puree create a perfectly tender texture.
- Warm Fall Flavors: Cozy pumpkin spices and a sweet maple glaze.
- Quick & Easy: Simple pantry ingredients and no complicated steps.
Ingredients You Need
- Flour: All-purpose flour for soft, fluffy muffins.
- Baking Powder & Baking Soda: Help the muffins rise.
- Sugar: A mix of white and brown sugar for the perfect sweetness.
- Oil: Neutral vegetable oil for a moist, tender crumb.
- Eggs: At room temperature.
- Bananas: Ripe bananas, mashed for natural sweetness.
- Pumpkin Puree: Homemade or canned 100% pumpkin puree, not pumpkin pie filling.
- Spices: Ground cinnamon and pumpkin pie spice for warm fall flavors.
- Vanilla & Salt: Enhance the overall flavor.
- Maple Glaze: Powdered sugar, maple syrup, and vanilla extract for a sweet finishing touch.
How to Make Pumpkin Banana Muffins
Make my maple vanilla glaze recipe by mixing powdered sugar, maple syrup, and vanilla extract. Drizzle over the cooled muffins.
Tips for the Best Pumpkin Banana Muffins
- Use ripe bananas: The more brown spots, the sweeter and more flavorful your muffins.
- Choose thick pumpkin puree: Avoid watery puree, which can affect the muffin texture.
- Don’t overmix: Gently fold in the flour until just combined to keep the muffins soft and fluffy.
- Start with high heat: The initial 425°F (220°C) helps create tall, bakery-style muffin tops.
- Check for doneness: Insert a toothpick into the center. It should come out clean or with a few moist crumbs.
Storage & Freezing
Store pumpkin banana muffins in an airtight container for up to 3 days at room temperature, or freeze without the glaze for up to 3 months.
Variations
- Chocolate Chips: Fold in dark or semi-sweet chocolate chips.
- Chopped Nuts: Add walnuts or pecans for extra crunch.
- Streusel Topping: Replace the glaze with a buttery cinnamon crumble.
- Cream Cheese Filling: Add a spoonful of sweetened cream cheese to the center before baking.
If you love these muffins, try my with their delicious buttery crumble topping!
For a crunchy twist, add my homemade streusel topping to these muffins, or try my pumpkin streusel muffins with their delicious buttery crumble!
Recipe Questions
Can I use canned pumpkin puree?
Yes! Use 100% pure pumpkin puree, not pumpkin pie filling.
Can I make pumpkin banana muffins gluten-free?
Yes, try a 1:1 gluten-free flour blend designed for baking.
Can I make mini pumpkin banana muffins?
Yes! Use a mini muffin pan and reduce the baking time. Start checking after 10 minutes.
How do I keep pumpkin banana muffins moist?
Use ripe bananas, avoid overmixing the batter, and don’t overbake the muffins.
More Muffins Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
Recipe Video
Pumpkin Banana Muffins with Maple Glaze
- Total Time: 30 minutes
- Yield: 12 muffins
Description
Soft and fluffy pumpkin banana muffins made with ripe bananas, pumpkin puree, and warm fall spices, topped with a sweet maple vanilla glaze.
Ingredients
Pumpkin Banana Muffins
- 220 g (1¾ cups) all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp pumpkin pie spice
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 120 ml (½ cup) vegetable oil
- 100 g (½ cup) granulated sugar
- 50 g (¼ cup) brown sugar, packed
- 2 medium eggs, at room temperature
- 2 tsp vanilla extract
- 155 g (⅔ cup) pumpkin puree
- 170 g (about ¾ cup) mashed ripe bananas
Maple Vanilla Glaze
- 100 g (about ¾ cup + 1 tbsp) powdered sugar
- 1 tsp vanilla extract
- 1 pinch ground cinnamon (optional)
- 2 tbsp pure maple syrup
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt until evenly combined. Set aside.
- In a large mixing bowl, combine the vegetable oil, granulated sugar, and brown sugar. Beat with an electric mixer for 2–3 minutes until smooth and well combined.
- Add the eggs and vanilla extract, then mix again until fully incorporated and the mixture is smooth.
- Add the pumpkin puree and mashed ripe bananas. Mix on low speed until everything is evenly combined.
- Add the dry ingredients to the wet mixture and gently fold with a spatula until just combined. The batter should be thick and slightly lumpy. Avoid overmixing to keep the muffins soft and fluffy.
- Preheat the oven to 425°F (220°C) and line a standard muffin pan with paper liners. Divide the batter evenly between the liners, filling each almost to the top for tall muffin tops.
- Bake for 5 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for another 10–12 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool slightly before adding the glaze.
- In a small bowl, whisk together the powdered sugar, maple syrup, vanilla extract, and optional ground cinnamon until smooth. The glaze should be thick but pourable. If needed, add a few drops of water to adjust the consistency.
- Drizzle the maple vanilla glaze over the slightly warm pumpkin banana muffins. Let it set for a few minutes before serving.
Notes
Storage
Store in an airtight container for up to 3 days at room temperature, or freeze unglazed muffins for up to 3 months.
Recipe Tips
- Use ripe bananas: Choose bananas with plenty of brown spots for the best flavor.
- Use pure pumpkin puree: Avoid pumpkin pie filling and drain homemade puree if too watery.
- Measure accurately: Weigh the flour and mashed bananas for consistent results.
- Don’t overmix: Stop folding as soon as the flour disappears.
- Keep the oven closed: Lower the temperature after 5 minutes without opening the door for tall muffin tops.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Muffins
- Cuisine: American
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
Michelle
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!