Pumpkin Banana Muffins

Moist pumpkin banana muffins are made with both pumpkin and banana! They have cinnamon sugar swirled inside and are topped with cinnamon icing. They are the perfect fall breakfast, snack or dessert!

Pumpkin banana muffins taste like a combination of pumpkin bread and banana bread! They’re soft, fluffy and full of cozy flavor.

For extra warm flavor, they have a layer of cinnamon sugar and are topped with cinnamon icing!

For more pumpkin recipes, try my pumpkin carrot cupcakes, pumpkin bread, and delicious pumpkin olive oil cake.

Why We Love This Recipe

• Pumpkin puree and mashed overripe banana make these muffins super moist. They are also delicious together like in my banana and pumpkin bread! For another delicious combination, try my rhubarb banana muffins!
• Pumpkin and banana muffins have the rich pumpkin flavor and warm flavor of banana like my sour cream banana bread muffins.
• You’ll love biting into the brown sugar cinnamon swirl in the middle! If you’re a big cinnamon fan, you’ll also love these snickerdoodle cookie bars.
• This recipe uses common pantry friendly ingredients and is made without a mixer just like my lemon chia seed muffins!

Ingredients

Here are some useful notes on the ingredients for these pumpkin and banana muffins.

• Spices- These muffins are spiced with cinnamon, ginger, allspice, and nutmeg.
• Pureed pumpkin– I recommend canned pumpkin puree. I like the taste and texture of canned pumpkin puree over fresh pumpkin. Be sure to use pureed pumpkin not pumpkin pie filling. For another delicious pumpkin recipe, try my pumpkin chocolate chip cookies and pumpkin chocolate pie.
• One banana– Use 1 overripe banana. They are soft, sweet and perfect for baking! Use a fork or potato masher to mash the banana.
• 2 eggs- Use 2 large, room temperature eggs. Take the eggs out two hours before making these muffins.
• Buttermilk or regular milk– Use room temperature buttermilk or whole or 2% milk. I prefer buttermilk because it makes these muffins extra moist. If you don’t have buttermilk, regular milk works great too! If you have leftover buttermilk, try my pumpkin carrot cake.

Please see recipe card for a full list of ingredients and their measurements.

Substitutions & Variations

• Pumpkin pie spice: Pumpkin pie spice can be used in place of any of the spices.
• Icing: The muffins are delicious with or without icing.
• Buttermilk: If you don’t have buttermilk, you can swap in whole or 2% milk.

Instructions

Here is how to make these easy banana pumpkin spice muffins.

Expert Tips

Tip #1: Spoon don’t scoop your flour. Dredging a measuring cup into flour causes you to use more four than needed.

Tip #2: Avoid overmixing. Over mixing will result in dry, tough muffins. Mix until just combined.

Tip #3: Use pure pumpkin puree. Make sure not to grab pumpkin pie filling by mistake.

Tip #4: I recommend greasing the muffin pan with melted butter or baking spray. You can use cupcake liners, but the muffins may stick to the liners. I prefer greasing the muffin pan for this recipe.

Tip #5 Use a small cookie scoop. A small scoop is small size 1.5 Tbsp and is the perfect amount for each layer of batter. Add one scoop, sprinkle the batter with cinnamon sugar then top with another small scoop of batter.

Recipe FAQs

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Pumpkin Banana Muffins

Natalie

This easy recipe makes the most best pumpkin banana muffins! They are soft, perfectly spiced and super moist. They have a cinnamon swirl and are topped with cinnamon icing.

5 from 16 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 17 minutes mins

Total Time 37 minutes mins

Course Muffins

Cuisine American

Servings 16 muffins

Calories 172 kcal

Equipment

• ▢
  Mixing bowls
• ▢
  muffin pan
• ▢
  Oven mitts
• ▢
  one tablespoon cookie scoop

Ingredients

 

0.5x1x2x

Cinnamon Brown Sugar Swirl

• ▢ 1/3 cup (73.33 g) brown sugar
• ▢ 1 1/2 teaspoons (3 g) cinnamon

Pumpkin Banana Muffins

• ▢ 1¾ cups (218.75 g) all purpose flour
• ▢ 1 teaspoon (1 teaspoon) baking soda
• ▢ 1 teaspoon (1 teaspoon) baking powder
• ▢ 3/4 teaspoon (3/4 teaspoon) salt
• ▢ 1 1/4 teaspoons (1 1/4 teaspoons) cinnamon
• ▢ 1/2 teaspoon (1/2 teaspoon) ginger*
• ▢ 1/4 teaspoon (1/4 teaspoon) allspice*
• ▢ 1/4 teaspoon (1/4 teaspoon) nutmeg*
• ▢ 1 cup (245 g) canned pumpkin puree not pumpkin pie filling
• ▢ 1/2 cup (75 g) ripe banana one very ripe medium banana, mashed
• ▢ 1/3 cup (78.86 ml) vegetable oil
• ▢ 1/4 cup (50 g) granulated sugar
• ▢ 1/2 cup (110 g) brown sugar light or dark packed
• ▢ 2 (2) large eggs room temperature
• ▢ 1/4 cup (60 g) buttermilk or whole milk, room temperature
• ▢ 1 3/4 teaspoons (1 3/4 teaspoons) vanilla extract

Icing (Optional)

• ▢ 1/2 cup (60 g) powdered sugar
• ▢ 3/4 tablespoon (11.09 ml) milk add more, if needed
• ▢ 1/8 teaspoon (1/8 -1/4 teaspoon) cinnamon

Instructions

 

Cinnamon Brown Sugar Swirl

• In a small bowl, stir together the brown sugar and cinnamon. Set aside.

Pumpkin Banana Muffins

• Preheat oven to 350 F. Grease a muffin pan with melted butter or baking spray.
• In a large bowl whisk to combine the flour, baking soda, baking powder, sugars,  cinnamon, ginger, allspice, nutmeg and salt. 
• In a medium sized bowl, stir to combine the the oil, buttermilk, pumpkin puree, banana, eggs, and vanilla extract. 
• Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. Use a small cookie scoop to scoop about a tablespoon and a half of batter into each muffin cup. Make sure that the batter covers the whole bottom of the muffin pan cup so that when you sprinkle the cinnamon sugar over top, it will land on top of the batter.
• Sprinkle about 3/4 teaspoon evenly to make an even coat of the cinnamon sugar. Top with another tablespoon and a half or so of batter (enough to fill about 2/3 full). Use your finger to spread the batter over any parts of the cinnamon sugar that are uncovered. Bake 16-18 minutes or until a toothpick comes out without wet crumbs when inserted in the middle of a muffin.
• Let cool in tin for 5-10 minutes then transfer muffins to a wire rack to cool completely. Once cooled, drizzle with icing, if desired. 

Icing (Optional)

• In a medium sized bowl, stir together the powdered sugar, cinnamon and milk. Add more milk  if icing is too thick. Add more powdered sugar if too thin. Spread or drizzle over the cooled muffins. 

Notes

Spice substitute: Pumpkin spice or additional cinnamon can be substituted for ginger, nutmeg, and or allspice in the batter. 

Buttermilk substitute: Instead of buttermilk, use whole or 2% room temperature milk. 

Icing: For a little extra sweetness, top with icing. The muffins are delicious with or without icing. If icing is too thick, add more milk. If it’s too thin, add more powdered sugar. I prefer this icing on the thicker side, so I only add milk a little at a time til it’s just drizzleable!

Muffin pan: I prefer brushing my muffin pan with melted butter or baking spray rather than lining them with muffin liners. The cupcakes tend to stick to the muffin liners and come out of the pan easily without liners. 

Cookie scoop: For best results, use a small cookie scoop to scoop the batter into the pan. A small scoop is small size 1.5 Tbsp (23 ml/ 0.8 oz) and is the perfect amount for each layer of batter. Add one scoop, sprinkle the batter with cinnamon sugar then top with another scoop of batter. 

Storage: Store muffins in an air tight container at room temperature for up to 2 days. Muffins store best at room temperature. Refrigerating muffins can dry them out. Muffins can be frozen in a freezer safe bag for up to 2 months. 

Nutrition

Serving: 1muffinCalories: 172kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 20mgSodium: 207mgPotassium: 89mgFiber: 1gSugar: 18gVitamin A: 2282IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Please note that nutritional values are created by an online calculator and should only be used as an estimate.

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