Pumpkin Banana Muffins
These pumpkin banana muffins are going to be your new favorite fall treat! They are tender, soft, and so delicious!
Muffins are one of my favorite foods – they are great for breakfasts, snacks, at home or on the go.
These pumpkin muffin muffins are a perfect fall treat – both the pumpkin and the banana shine in this recipe without overpowering each other. With just a touch of cinnamon, these aren’t overly sweet, are super moist, and are all around lovely!
Add toasted walnuts or chocolate chips (or both!!) for an extra special treat that is simple enough the kids can bake them almost by themselves!
Other easy muffin recipes:
How to make these muffins
Here is a quick rundown of how to make these muffins. For the full set of directions, please scroll down to the recipe card below.
- Prepare a 12 cup muffin well with baking spray or baking papers. Preheat the oven.
- In a medium sized mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- In a large mixing bowl, mix together the sugar, mashed bananas, pumpkin puree, eggs, greek yogurt, melted butter, and vanilla extract.
- Add the flour mixture to the banana pumpkin mixture and gently fold in with a rubber spatula. Be careful not to overmix, combine until just barely mixed together.
- Evenly divide the muffin batter between the muffin wells in the pan, filling each about ¾ full.
- Bake for 18-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for at least 10-15 minutes before removing.
Storage Information
These muffins will keep well in an airtight container on the counter for up to 4 days.
You can also freeze these muffins, once completely cooled, for up to 3 months. Make sure to store them in an air-tight freezer bag that you label.
Kids in the kitchen: How your kids can help you cook
Inviting our kids to bake with us is important! It not only helps teach them important life skills, and helps them practice math and language skills, but it also helps them to be more curious and confident about what foods you are serving, which in turn helps them want to actually try more things!
This muffin recipe is great because it is so simple and there are few steps.
- Kids aged 1-3 can help you measure the ingredients, mash the bananas and stir together the batter.
- Kids aged 4-6 can do everything above plus crack the eggs, melt the butter, and open the can of pumpkin puree.
- Kids aged 7-10+ can help you do everything above.
*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.
Other great pumpkin recipes you need to try:
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Pumpkin Banana Muffin Recipe
Ingredients
- 1 ½ cup all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sugar
- 2 medium bananas mashed (about 1 cup)
- ¾ cup pumpkin puree
- ½ cup plain greek yogurt
- ¼ cup unsalted butter melted
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare a 12 cup muffin well with baking spray or baking papers.
- Preheat the oven to 350 F.
- In a medium sized mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, mix together the sugar, mashed bananas, pumpkin puree, eggs, greek yogurt, melted butter, and vanilla extract.
- Add the flour mixture to the banana pumpkin mixture and gently fold in with a rubber spatula. Be careful not to overmix, combine until just barely mixed together.
- Evenly divide the muffin batter between the muffin wells in the pan, filling each about ¾ full.
- Bake for 18-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for at least 10-15 minutes before removing.
Always love banana muffins so I was so excited to try these pumpkin banana muffins! Wow, they were fantastic! Safe to say they did not last long in our home!
We loved the combination of pumpkin and banana in these muffins. They were a hit with all who tried them.
Can this recipe be made into a loaf pan?
Of course! You will need to adjust the baking time, probably 50-60 minutes. Make sure you use a toothpick to test if it is done.