Moist Pumpkin Banana Muffins

Here is my favorite pumpkin banana muffin recipe, with soft, moist muffins packed with warm fall spices, sweet banana flavor, and just the right amount of pumpkin.

These pumpkin banana muffins are perfect for using up those overripe bananas sitting on your counter. I love making a batch on Sunday mornings when the kids are still sleeping. Nothing beats the smell of cinnamon and nutmeg filling the kitchen, right?

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What Kind of Bananas Should I Use?

For the best pumpkin banana muffins, you’ll want to use bananas that are nice and ripe – think brown spots on the peel and soft to the touch. These overripe bananas are actually perfect for baking because they’re sweeter and mash more easily than firm yellow ones. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag for a day or two. Don’t worry if your bananas look a little too ripe for eating – they’re exactly what you want for muffins since they’ll add natural sweetness and moisture to your batter.

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Options for Substitutions

These muffins are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• All purpose flour: You can substitute with whole wheat flour, but use about ¼ cup less since it absorbs more liquid. For gluten-free, try a 1:1 baking flour blend.
• Pumpkin pie spice: Don’t have pumpkin pie spice? Mix together ½ teaspoon ground ginger, ¼ teaspoon nutmeg, and ¼ teaspoon allspice, or just add extra cinnamon if that’s all you have.
• Oil: Melted butter works great here, or try applesauce for a lighter version (though your muffins will be a bit less moist). Greek yogurt is another good swap at a 1:1 ratio.
• Canned pumpkin: You can use the same amount of mashed sweet potato, butternut squash puree, or even more mashed banana if you want to go full banana muffin mode.
• Brown sugar: If you’re out of brown sugar, just use more granulated sugar, or make your own by mixing granulated sugar with a tablespoon of molasses.
• Coarse sugar topping: Regular granulated sugar works fine for the topping, or skip it altogether and add some chopped pecans or pumpkin seeds instead.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin banana muffins is overmixing the batter, which creates tough, dense muffins instead of light and fluffy ones – mix just until the flour disappears and you still see a few lumps.

Another common error is using bananas that aren’t ripe enough, so make sure your bananas have brown spots and are soft to the touch for the best flavor and natural sweetness.

Don’t skip bringing your eggs to room temperature, as cold eggs can cause the batter to curdle and result in uneven texture – just place them in warm water for 10 minutes if you forgot to take them out early.

Finally, resist the urge to open the oven door during the first 15-20 minutes of baking, as this can cause your muffins to collapse, and always check for doneness with a toothpick inserted in the center before removing from the oven.

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What to Serve With Pumpkin Banana Muffins?

These muffins are perfect for breakfast with a hot cup of coffee or chai tea that complements all those warm spices. I love serving them alongside scrambled eggs and crispy bacon for a complete weekend brunch, or you can keep it simple with just a pat of butter melting on top. They also make a great afternoon snack with a glass of cold milk or even warmed up with a drizzle of maple syrup. For something a little fancier, try them with cream cheese frosting or a dollop of whipped cream and a sprinkle of chopped pecans.

Storage Instructions

Keep Fresh: These pumpkin banana muffins stay moist and delicious when stored in an airtight container at room temperature for up to 4 days. I like to line the container with paper towels to absorb any extra moisture. They’re perfect for grab-and-go breakfasts all week long!

Freeze: Pop these muffins in the freezer for longer storage – they’ll keep beautifully for up to 3 months. I wrap each one individually in plastic wrap, then store them all in a freezer bag. This way you can pull out just one or two whenever you want a quick snack.

Thaw: To enjoy frozen muffins, just leave them on the counter for about 30 minutes to thaw completely. If you’re in a hurry, microwave them for 20-30 seconds on medium power. They taste just as good as fresh, and that cinnamon sugar topping stays perfectly crispy!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2050-2250
• Protein: 22-26 g
• Fat: 75-85 g
• Carbohydrates: 340-370 g

Ingredients

For the muffins:

• 1 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup mashed bananas (about 2 medium to large)
• 1/2 cup oil
• 3/4 cup granulated sugar
• 1/4 cup brown sugar (light or dark)
• 2 large eggs, room temperature
• 1 cup canned pumpkin

For the cinnamon-sugar topping:

• 3 tbsp coarse sugar
• 1 tsp ground cinnamon

Step 1: Mix the Dry Ingredients

• 1 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp salt

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt until thoroughly combined and evenly distributed.

This ensures your dry ingredients are well mixed and will result in evenly flavored muffins.

Step 2: Combine the Wet Ingredients

• 1 cup mashed bananas (about 2 medium to large)
• 1/2 cup oil
• 3/4 cup granulated sugar
• 1/4 cup brown sugar (light or dark)
• 2 large eggs, room temperature
• 1 cup canned pumpkin

In a separate mixing bowl, whisk together the mashed bananas, oil, granulated sugar, brown sugar, and eggs until well blended and smooth.

Then, add the canned pumpkin and continue whisking until the mixture is completely smooth and homogenous.

Step 3: Combine Wet and Dry Ingredients and Rest the Batter

Pour the dry ingredients (from Step 1) into the wet mixture (from Step 2).

Fold or gently whisk until just combined, being careful not to overmix as this could make the muffins tough.

Cover the bowl with a clean dish towel or lid and let the batter rest at room temperature for at least 30 minutes.

This resting period lets the gluten relax and ensures taller, fluffier muffins.

Meanwhile, start preheating your oven to 375°F (190°C).

Step 4: Prepare Cinnamon Sugar Topping and Muffin Tin

• 3 tbsp coarse sugar
• 1 tsp ground cinnamon

While the oven preheats and the batter rests, make the cinnamon sugar topping by whisking together the coarse sugar and ground cinnamon in a small bowl.

Line two 12-cup muffin pans with cupcake liners.

Then, using a 3-tablespoon cookie scoop or similar utensil, divide the rested muffin batter (from Step 3) among the liners, filling each about three-quarters full.

Sprinkle the cinnamon sugar mixture generously over the tops of each muffin.

I find the coarse sugar gives a lovely crunch to the muffin tops.

Step 5: Bake the Muffins

• cinnamon sugar topping (from Step 4)
• muffin batter (from Step 3)

Transfer the muffin tins to the preheated oven and bake at 375°F (190°C) for 18–22 minutes.

The muffins are ready when a toothpick inserted in the center comes out with just a few moist crumbs, or when a gentle press on the muffin top bounces back.

Take care when testing—the cinnamon sugar topping will be hot.

Step 6: Cool and Serve the Muffins

Let the pumpkin banana muffins cool in the pan for 5–10 minutes after baking.

Then, carefully remove the muffins and place them on a wire rack to cool completely before enjoying.

I like to enjoy mine slightly warm with a little butter, but they’re delicious at room temperature too.

Moist Pumpkin Banana Muffins

Delicious Moist Pumpkin Banana Muffins recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 2150 kcal

Ingredients

  

For the muffins:

• 1 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup mashed bananas (about 2 medium to large)
• 1/2 cup oil
• 3/4 cup granulated sugar
• 1/4 cup brown sugar (light or dark)
• 2 large eggs, room temperature
• 1 cup canned pumpkin

For the cinnamon-sugar topping:

• 3 tbsp coarse sugar
• 1 tsp ground cinnamon

Instructions

 

• In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt until thoroughly combined and evenly distributed. This ensures your dry ingredients are well mixed and will result in evenly flavored muffins.
• In a separate mixing bowl, whisk together the mashed bananas, oil, granulated sugar, brown sugar, and eggs until well blended and smooth. Then, add the canned pumpkin and continue whisking until the mixture is completely smooth and homogenous.
• Pour the dry ingredients (from Step 1) into the wet mixture (from Step 2). Fold or gently whisk until just combined, being careful not to overmix as this could make the muffins tough. Cover the bowl with a clean dish towel or lid and let the batter rest at room temperature for at least 30 minutes. This resting period lets the gluten relax and ensures taller, fluffier muffins. Meanwhile, start preheating your oven to 375°F (190°C).
• While the oven preheats and the batter rests, make the cinnamon sugar topping by whisking together the coarse sugar and ground cinnamon in a small bowl. Line two 12-cup muffin pans with cupcake liners. Then, using a 3-tablespoon cookie scoop or similar utensil, divide the rested muffin batter (from Step 3) among the liners, filling each about three-quarters full. Sprinkle the cinnamon sugar mixture generously over the tops of each muffin. I find the coarse sugar gives a lovely crunch to the muffin tops.
• Transfer the muffin tins to the preheated oven and bake at 375°F (190°C) for 18–22 minutes. The muffins are ready when a toothpick inserted in the center comes out with just a few moist crumbs, or when a gentle press on the muffin top bounces back. Take care when testing—the cinnamon sugar topping will be hot.
• Let the pumpkin banana muffins cool in the pan for 5–10 minutes after baking. Then, carefully remove the muffins and place them on a wire rack to cool completely before enjoying. I like to enjoy mine slightly warm with a little butter, but they're delicious at room temperature too.