Banana Pumpkin Muffins
These banana pumpkin muffins are soft, moist, and packed with cozy fall flavors. Made with ripe bananas, pumpkin puree, brown sugar, warm pumpkin pie spice, and plenty of mini chocolate chips, they make a delicious breakfast or snack.
I love batch-making these for breakfast- just like my favorite gingerbread granola.
Growing up, my mom would often whip up banana muffins and banana custard whenever we had extra bananas at home. This time, I had some pumpkin puree too, and I thought of putting it to use to get those incredible fall flavors in the muffins.
And I'm so glad I did. Everyone in my family loves these muffins- just as much as our other fall favorite- Air Fryer baked apples.
Quick Look: Banana Pumpkin Muffins
- 🥣 Prep time: 15 minutes.
- 🔥 Cook time: 18–20 minutes.
- 🍽️ Servings: About 18 muffins.
- 🎃 Main ingredients: Pumpkin puree, bananas, brown sugar, butter, eggs, flour, chocolate chips.
- 🔥 Cooking method: Oven-baked.
- ⭐ Difficulty: Easy.
- ☕ Best served: Warm or at room temperature with coffee, tea, or milk.
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Why This Recipe
- The muffins are ultra moist! Mashed banana and pumpkin puree come together to make these muffins incredibly soft and tender.
- They're super easy. Everything comes together in one bowl, which makes it super easy for cleanup as well.
- They're great as a fall breakfast (like my buttermilk raisin scones, topped with a little Devonshire cream), and even as a snack at any time of the day.
Recipe Ingredients
Sugar: I used a combination of white sugar and brown sugar to lend these muffins sweetness and a lovely soft texture.
Butter: For the richness.
Eggs: To give the muffins that structure.
Pumpkin puree: For that beautiful orange color and subtle fall sweetness.
Bananas: Ripe, sweet bananas. You'll need to mash these well before adding them to the batter.
Pumpkin pie spice: To bring those warm fall flavors to the muffins. If you don't have pre-made pumpkin pie spice, you can combine some ground cinnamon, dried ginger, nutmeg and cloves to make your own homemade version.
Vanilla: To round out all the flavors.
Baking powder + baking soda: To help the muffins rise and lend them that spongy, airy texture.
All purpose flour: The base.
Mini chocolate chips: To create those little pockets of chocolate in every bite.
Substitutions & Variations
- Swap the mini chocolate chips for regular chocolate chips or chopped chocolate for a different texture.
- Stir in chopped walnuts (I love using brown sugar candied walnuts), pecans or almonds (like orange candied almonds) for some extra crunch.
- Use dark chocolate chips instead of regular chocolate chips. Dark chocolate pair especially well with the sweetness of banana and brown sugar.
How to Make Banana Pumpkin Muffins
Step 1: Whisk sugars and butter.
Step 2: Add eggs, one at a time and mix well.
Step 3: Add pumpkin puree and bananas and stir to combine.
Step 4: Scoop batter into prepared muffin liners.
Step 5: Bake for 18-20 minutes
Step 6: Let muffins cool before serving
Shahida's Tips & Tricks
- Don't overmix the batter once you add the flour. Mix just until you no longer see streaks of flour.
- Use ripe bananas- they pack in more sweetness and stronger banana flavor. If you have underripe bananas, use them to make caramelized banana yogurt bowl.
- Measure your flour carefully- adding too much flour can make the muffins dry and dense.
- Check for doneness by inserting the toothpick into the center of the muffins. If the toothpick comes out clean, the muffins are done.
How to Serve Banana Pumpkin Muffins
These muffins are delicious on their own, but you can also serve them with a cup of coffee or tea or as a part of your breakfast or brunch spread along with peanut butter brownie waffles, banana donut holes and Air Fryer apple wedges.
I like to top them with a drizzle of agrodolce sauce or a nice slather of my salted honey butter.
Troubleshooting & FAQs
Place them in an airtight container and keep them at room temperature for a couple of days. For longer storage, refrigerate them and bring them to room temperature before serving.
You can also freeze the muffins in a freezer-safe container or bag. Wrap them individually if you want to be able to pull out one muffin at a time.
The most common reason is overmixing the batter after adding the flour. Mix only until the flour is incorporated, and avoid stirring the batter more than necessary.
Yes. Thaw frozen bananas completely and drain off any excess liquid before mashing and adding them to the batter.
More Fall Sweet Treats
If you tried this banana pumpkin muffins recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Banana Pumpkin Muffins
Ingredients
- ½ cup granulated white sugar
- 1 cup packed brown sugar
- ¾ cup butter softened
- 2 large eggs
- 1 cup pumpkin puree
- 2 medium ripe bananas mashed
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1¾ cups all-purpose flour
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F and line a muffin tray with muffin liners.
- In a large bowl, whisk together the white sugar, brown sugar, and softened butter until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Add the pumpkin puree and mashed bananas and stir briefly to combine.
- Add the pumpkin pie spice, vanilla, baking powder, and baking soda. Mix well.
- Add 1 cup of flour and mix until incorporated.
- Add the remaining ¾ cup flour and mini chocolate chips. Mix just until combined. Do not overmix.
- Scoop the batter evenly into the prepared muffin liners.
- Bake at 350°F for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Transfer the muffins to a cooling rack and let them cool for a few minutes before serving.
Notes
- Use ripe bananas for the best flavor and sweetness.
- Use plain pumpkin puree rather than pumpkin pie filling.
- Avoid overmixing once the flour has been added.
- When testing the muffins, insert the toothpick away from the chocolate chips.
- Let the muffins cool for a few minutes before serving.
