Name: Pumpkin Banana Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 270 g (2 1/4 cups) all-purpose flour; 2 tsp baking powder; 1 tsp cinnamon; ½ tsp baking soda; ½ tsp salt; ½ tsp nutmeg; ¼ tsp ginger; 2 overripe bananas; 240 g (1 cup) pumpkin puree; 200 g (1 cup) brown sugar; 120 g (1/2 cup) vegetable oil; 50 g (1/4 cup) granulated sugar; 2 eggs; raw sugar for topping ((optional))

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These Pumpkin Banana Muffins with bakery-style muffin tops are super fluffy, full of warm fall spices and so easy to make in under 30 minutes!

These Pumpkin Banana Muffins are the perfect recipe to make when you have overripe bananas and feel like spicing things up for fall! They have tall bakery-style muffin tops, plenty of pumpkin spice and lots of banana and pumpkin flavor. Plus they’re so easy to make in under 30 minutes with no mixer required!

Looking for more fall recipes? Try my Pumpkin Cream Cheese Mini Muffins, Maple Scones with Maple Glaze or Chewy Apple Oatmeal Cookies!

Why You’ll Love These Pumpkin Banana Muffins

They’re quick and easy to make – they come together in less than 30 minutes!
Perfect for using up leftover pumpkin puree and overripe bananas.
They’re super soft, fluffy and moist.
They’re easily customizable – eat them plain, add chocolate chips, walnuts, etc.. The possibilities are endless!

Ingredient Breakdown

All-purpose flour – this gives the muffins structure.

Baking soda & baking powder – both leaveners are needed to help the muffins rise.

Cinnamon, nutmeg & ginger – needed to help give the muffins their pumpkin spice flavor.

Bananas – make sure your bananas are overripe. The riper the banana, the better it is for baking because they’re sweeter!

Pumpkin puree – adds flavor and moisture. Make sure to use pumpkin puree and NOT pumpkin pie filling. Pumpkin puree has 100% pumpkin while pumpkin pie filling already has spices and sugar added to it.

Vegetable oil – adds moisture and makes the muffins soft!

Granulated & brown sugar – sweetens and tenderizes the muffins. The brown sugar makes it extra moist! Either light or dark brown sugar will work.

Eggs – helps bind the ingredients.

How To Make Pumpkin Banana Muffins

1. In a small bowl, whisk together the all-purpose flour, baking powder, cinnamon, baking soda, salt, nutmeg and ginger. Set aside.

2. In a medium bowl mash the bananas until smooth then whisk in the pumpkin puree, brown sugar, vegetable oil, granulated sugar and eggs.

3. Fold the dry ingredients into the wet ingredients until just combined.

4. Evenly divide the batter between muffin cups. If desired, sprinkle with raw sugar.

5. Bake the muffins at 425°F for 10 minutes then reduce the heat to 375°F and bake for 8 more minutes. Store Pumpkin Banana Muffins in an airtight container for up to 4 days at room temperature.

Pro Tips For Pumpkin Banana Muffins

Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
Don’t over mix your batter! This will cause too much gluten development which will make the texture of the muffins rubbery.
Sprinkle raw sugar on top to get that signature crunchy muffin top. You could also use sparkling sugar.
Scoop the batter to the top of the muffin cups to ensure tall muffins!
Use overripe bananas! The riper the banana, the better it is for baking because they’re sweeter!

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂