Sweet, moist and fluffy. These Easy Pumpkin Banana Bread Muffins are filled with flavor and can be made with less than 10 ingredients. Make them in 30 minutes and serve them with tea or coffee for breakfast this fall.
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These pumpkin and banana muffins are sure to please a crowd. They are filled with sweet and spicy aromatic flavors that smell and taste absolutely amazing. If you are looking for fun Halloween snacks or a creative way to use pumpkins, these muffins are a fab choice!
For more pumpkin recipes, try my Easy Pumpkin Loaf with Streusel, Pumpkin Spiced Ice Latte and Creamy Pumpkin Mac ‘n’ Cheese.
Why You Should Try This Recipe
- It is so easy to make these pumpkin muffins with streusel. Ripe bananas make them sweet, while the healthy pumpkin puree adds an earthy flavor and gives the muffins a vibrant orange color.
- You can also transform easy pumpkin banana bread muffins into cupcakes by adding frosting! Some delicious options include fluffy vanilla buttercream, whipped milk chocolate ganache and more.
- The ingredients are easy to find and inexpensive.
- Feel free to double or triple the recipe if you are feeding more people.
Easy Pumpkin Banana Bread Muffins Ingredients
See the recipe card for full information on ingredients and quantities.
- All-purpose flour: Use all-purpose flour for this recipe. Leavening agents such as baking soda and baking powder will be added later to help the muffins rise. Sift flour first to remove excess dirt and lumps.
- Granulated sugar: Use white granulated sugar or brown sugar to make these muffins.
- Pumpkin spice: This spice mix includes cinnamon, nutmeg, allspice, cloves and ginger. It can be bought in supermarkets or online. If you do not have pumpkin spice then you can make your own pumpkin spice with those ingredients.
- Baking powder: This will help the muffins to rise. Make sure the baking powder has not expired as this will prevent the cake from rising.
- Baking soda: This also helps the cake to rise.
- Salt: Add salt to balance out the flavors in these muffins.
- Pumpkin puree: Use freshly made pumpkin puree or canned pumpkin puree.
- Ripe bananas: Use mashed ripe bananas for this recipe. You may also enjoy this double chocolate banana bread.
- Oil: Add vegetable or sunflower oil to the pumpkin muffin batter.
- Eggs: Should be at room temperature.
Tips and Substitutions
- Sift: Make sure you sift all of the dry ingredients to remove any excess dirt or lumps.
- Muffin batter: Do not over-mix the batter as this will result in tough and chewy muffins.
- Batches: Feel free to double or triple this recipe depending on how many people you need to feed.
How to Make Easy Pumpkin Banana Bread Muffins
- Preheat the oven to 350F/175C fan/gas 4 and line the cupcake tins with cupcake cases. Add all-purpose flour, sugar, baking powder, baking soda, salt and pumpkin spice to a bowl.
- Mix until all of the ingredients are evenly combined.
- Then, add pumpkin puree, oil, eggs and mashed ripe bananas to a separate bowl.
- Mix until well combined.
- Next, add the pumpkin mixture.
- Then, add milk.
- Stir well.
- Scoop the pumpkin and banana batter into cupcake cases, as shown in image 8. Bake for 20-25 minutes.
Tip: Placing the cupcake cases in a cupcake baking tin will help the muffins keep their shape.
9. Once the muffins are done, remove them from the oven.
10. Remove them from the tin and leave them to cool on a cooling rack.
11. Finally, serve these warming, festive Easy Pumpkin Banana Bread Muffins for breakfast or as a snack during fall with this Pumpkin spiced ice latte.
Recipe FAQs
There are a few things you can do to keep muffins moist when baking. For example, do not over mix the muffin batter as this will result in dry muffins. Also, make sure the oven is not too hot when baking and use a good recipe.
Pumpkin puree is a great ingredient as you can do lots of things with it. It can be added to desserts like cakes, muffins, pancakes, cookies and more.
If you do not have any bananas to hand then you can substitute them with apple sauce instead.
More Delicious Pumpkin Recipes
Easy Pumpkin Banana Bread Muffins
Equipment
- 1 Cupcake cases
- 1 Cupcake tin
- 1 Hand or stand whisk
Ingredients
- 1 ½ cup of all-purpose flour
- 1 cup of granulated sugar or brown sugar
- 2 teaspoon of pumpkin spice
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- ¼ teaspoon of salt
- ½ cup of pumpkin puree
- 2 ripe bananas
- 2 eggs
- ⅓ cup of oil vegetable or sunflower
Instructions
- Preheat oven at 350F/175C fan/gas 4 and line the cupcake tins with cupcake cases. Add all-purpose flour, sugar, baking powder, baking soda, salt and pumpkin spice to a bowl. Mix all of the ingredients well.
- Next, add pumpkin puree, oil, eggs and mashed ripe bananas to a separate bowl and mix until well combined.
- Add the wet ingredients to the dry ingredients and stir. Make sure you don’t over mix the batter.
- Place cupcake cases in a cupcake baking tin. Then, add a couple of spoons to each cupcake case. Bake for 20-25 minutes.
- Once the muffins are done, remove them from the oven, remove them from the tin and leave them to cool on a cooling rack.
- Serve these delicious, festive Pumpkin Banana Muffins for breakfast or as a snack during fall.
Britney
These came out so fluffy and light and so moist! They make the ideal breakfast or snack!
Marta
I had to use up my surplus of LAST year's pumpkin before hubby let me grab more at the grocery store and these pumpkin banana muffins were an exceptional way to do so. Full of flavor and so easy to make.
Kate
My muffins turned out so moist and delicious! They were also very easy to prepare!
Camille
I whipped up a batch of those muffins last weekend for breakfast and they were so fluffy and light! Sooo good!! Thank you so much for sharing these. 💓
Jessica
Had some bananas turning brown on the counter and needed something different than just banana bread. These mashup muffins were easy to make and absolutely DELICIOUS. The pumpkin banana combination made me a little nervous at first but they are perfect. Will make again!
Eden
Super delish! We had to stop ourselves from eating the whole thing in one day lol.
Jazz
I’ve only made these muffins once but they were gone so fast I can already tell they’ll be a fall favorite in my household. Thank you!