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Home » Recipes » Donuts & Muffins

Pumpkin Banana Muffins

Published: Sep 27, 2021 · Modified: Mar 20, 2023 by Natalie · This post may contain affiliate links · 4 Comments

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Pumpkin muffins with icing and a banana

This soft, moist pumpkin banana muffins are made with both pumpkin puree banana flavors. They have cinnamon sure swirled inside and are topped with cinnamon icing. They are perfect for breakfast, a snack and dessert!

Pumpkin muffins with cinnamon in the middle and icing on top.

These moist pumpkin banana muffins are made with pumpkin puree and a sweet overripe banana. They have cinnamon sugar baked in the middle. They’re delicious as is or with a drizzle of cinnamon icing.

I wanted to make the ultimate cozy fall muffin. These muffins taste like a combination of pumpkin bread and banana bread!

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

WHY THIS RECIPE WORKS

  • Pumpkin puree and mashed overripe banana make these muffins super moist. They are also delicious together!
  • They’re flavored with warm fall spices.
  • These pumpkin and banana muffins have a delicious brown sugar and cinnamon swirl. It’s the perfect extra touch of fall flavor.
  • This recipe uses pantry friendly ingredients.
  • You don’t need a mixer to make this easy muffin recipe.
Pumpkin muffins with icing on top and a pumpkin and banana nearby.

INGREDIENT NOTES

Here are some useful notes on the ingredients for these pumpkin and banana muffins. Please see recipe card for a full list of ingredients and their measurements.

  • All purpose flour-Spoon flour into your measuring cup then level it off with the back of a knife. Avoid dredging your measuring cup in the flour.
  • 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.
  • One banana-Use an overripe banana. They are soft, sweet and perfect for baking! Use a fork or potato masher to mash the banana.
  • 2 eggs- Use two large, room temperature eggs. Take the eggs out two hours before making these muffins.
  • Buttermilk– Use room temperature buttermilk.

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 make your own! Check out this simple 2 ingredient buttermilk substitute from My Baking Addiction.

STEP BY STEP INSTRUCTIONS

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

Step 1: Make the cinnamon sugar. Mix together the cinnamon and brown sugar. Set aside.

Step 2: Combine the dry ingredients. In a large bowl whisk to combine the flour, baking soda, baking powder, sugars,  cinnamon, ginger, allspice, nutmeg and salt. 

Step 3: Mix the wet ingredients. In a medium sized bowl, stir to combine the the oil, buttermilk, pumpkin puree, banana, eggs, and vanilla extract. 

Step 4: Add the wet ingredients into the dry. Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.

Step 5: Pour batter and cinnamon sugar into muffin pan. Scoop about a tablespoon and a half of batter into each muffin cup.

Next, 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.

Step 6: Bake. Bake 14-17 minutes.

Let cool in tin for 5-10 minutes then transfer muffins to a wire rack. Cool completely before icing.

Step 7: Make the icing. Stir together the powdered sugar, cinnamon and milk.

Finally, drizzle the icing over the muffins.

Soft muffins on parchment paper and a mini pumpkin.

EXPERT TIPS

Tip #1: Spoon don’t scoop your flour: Dredging a measuring cup into flour causes you to use more four than needed. Too much flour will make your muffins dense and hard. My Baking Addiction has a great post all about how to measure flour accurately.

Tip #2: Avoid over mixing the batter: 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. You want to use pure pumpkin puree for these banana pumpkin bread muffins and not pumpkin pie filling.

RECIPE FAQs

What is the difference between canned pumpkin and pumpkin pie filling?

Canned pumpkin is just cooked and pureed pumpkin with nothing added. Pumpkin pie filling is sweetened and has spices in it.

How ripe should bananas be for baking?

Ripe bananas are sweeter and have the best flavor for baking these muffins.

What can I use if I don’t have all the spices?

You can substitute some or all of the spices for the muffin batter with pumpkin pie spice. If you don’t have pumpkin pie spice, you can add more cinnamon in place of any spice you don’t have. Use only cinnamon, however, for the cinnamon sugar swirl.

STORAGE

ROOM TEMPERATURE

Store banana pumpkin muffins in an air tight container at room temperature for up to 2 days. Muffins store best at room temperature.

REFRIGERATOR

I don’t recommend storing these muffins in the refrigerator. Refrigerating muffins can dry them out.

FREEZER

Muffins can be frozen in a freezer safe bag for up to 2 months. Make sure muffins have cooled before freezing. Label bag with the date and “pumpkin banana muffins.” 

MORE RECIPES YOU’LL LOVE

  • Cinnamon Swirl Banana Bread
  • Banana Blondies
  • Pumpkin cake with cream cheese frosting cut into slices.
    Pumpkin Olive Oil Cake
  • Carrot cake cupcakes with frosting swirled on top.
    Pumpkin Carrot Cake Cupcakes
pumpkin muffins and mini pumpkins and a cinnamon stick.

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 5 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 17 minutes mins
Course Muffins
Cuisine American
Servings 17 muffins

Ingredients
  

CINNAMON SUGAR MIXTURE

  • 1/3 cup brown sugar
  • 1 1/2 teaspoons cinnamon

PUMPKIN BANANA MUFFINS

  • 1 3/4 cups plus 2 tablespoons all purpose flour
  • 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/4 teaspoons cinnamon
  • 1/2 teaspoon ginger*
  • 1/4 teaspoon allspice*
  • 1/4 teaspoon nutmeg*
  • 1 cup pureed pumpkin not pumpkin pie filling
  • 1/2 cup ripe banana mashed
  • 1/3 cup vegetable oil
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 large eggs room temperature
  • 1/4 cup buttermilk room temperature
  • 1 3/4 teaspoons vanilla extract

ICING

  • 1/2 cup powdered sugar
  • 3/4 tablespoon- 1 tablespoon milk
  • 1/8 -1/4 teaspoon cinnamon

Instructions
 

CINNAMON SUGAR

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

PUMPKIN BANANA MUFFINS

  • Preheat oven to 375 F. Line a muffin tin with cupcake liners.
  • 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. Scoop about a tablespoon and a half of batter into each muffin cup. 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 2/3 full). Bake 14-17 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

  • 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

*pumpkin spice or additional cinnamon can be substituted for ginger, nutmeg, and or allspice in the 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. Make sure muffins have cooled before freezing. Label bag with the date and "pumpkin banana muffins." 
Tried this Recipe? Let us know!Let us know how it was!
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Comments

  1. Barbara Briggs-Ward

    November 04, 2021 at 9:51 am

    5 stars
    Made these scrumptious muffins!!! Melted in my mouth-so Yummy!

    Reply
    • Natalie

      November 10, 2021 at 10:57 am

      Yay! So happy you enjoyed these muffins and thank you for making them! 🙂

      Reply
  2. Barbara Briggs-Ward

    November 02, 2021 at 11:57 am

    5 stars
    The Best! The very Best!

    Reply
    • Natalie

      April 11, 2023 at 9:40 am

      thank you!!

      Reply

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I’m Natalie, the baker and photographer here at Parsley and Icing! Here you will find a collection of delicious and decadent dessert recipes made with fresh, from scratch ingredients! More About Natalie and Parsley and Icing

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