This 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 grab and go breakfast, snack or dessert!
Pumpkin and banana are such a lovely combination.The addition of cinnamon sugar and cinnamon icing takes these muffins to the next level.
This is the ultimate fall muffin recipe. 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.
Jump to:
Why We Love This Recipe
- Pumpkin puree and mashed overripe banana make these muffins super moist. They are also delicious together!
- These pumpkin and banana muffins are flavored with warm fall spices and have a brown sugar cinnamon swirl in the middle.
- This recipe uses common pantry friendly ingredients.
- The muffins come together without a mixer.
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.
- 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– Use room temperature buttermilk. Buttermilk helps keeps these muffins extra moist. 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 make your own! Check out this simple 2 ingredient buttermilk substitute from My Baking Addiction.
Instructions
Here is how to make these easy banana pumpkin spice muffins.
Step 1: (Photo 1 above) In a medium sized bowl, stir to combine the the oil, buttermilk, pumpkin puree, banana, eggs, and vanilla extract.
Step 2: (Photo 2 above) Combine the dry ingredients in a large mixing bowl. Fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
Step 3: (Photo 3 above). Grease a muffin pan with melted butter or baking spray. 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.
Step 4: (Photo 4 above). Top with another tablespoon and a half or so of batter. Bake at 350 F for 16-18 minutes. Allow to cool completely. Top cooled muffins with icing, if desired.
Expert Tips
Tip #1: Spoon don’t scoop your flour: Dredging a measuring cup into flour causes you to use more four than needed. 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.
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.
Recipe FAQs
Canned pumpkin is just cooked and pureed pumpkin with nothing added. Pumpkin pie filling is sweetened and has spices in it.
Substitute some or all of the spices for the muffin batter with pumpkin pie spice. If you don’t have pumpkin pie spice, add more cinnamon in place of any spice you don’t have. Use only cinnamon, however, for the cinnamon sugar swirl.
Store banana pumpkin muffins in an airtight container at room temperature for up to 2 days. I don’t recommend storing these muffins in the refrigerator. Refrigerating muffins can dry them out. Freeze in a freezer safe bag for up to 2 months.
More Recipes You’ll Love
Did you try this recipe or any other recipe on my website? Please leave a 🌟 star rating and 📝 comment below.
Don’t forget to tag me on Instagram, Facebook, and Pinterest!
Pumpkin Banana Muffins
Ingredients
Cinnamon Brown Sugar Swirl
- 1/3 cup brown sugar
- 1 1/2 teaspoons cinnamon
Pumpkin Banana Muffins
- 1¾ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon ginger*
- 1/4 teaspoon allspice*
- 1/4 teaspoon nutmeg*
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1/2 cup ripe banana one very ripe medium banana, mashed
- 1/3 cup vegetable oil
- 1/4 cup granulated sugar
- 1/2 cup brown sugar light or dark packed
- 2 large eggs room temperature
- 1/4 cup buttermilk or whole milk, room temperature
- 1 3/4 teaspoons vanilla extract
Icing
- 1/2 cup powdered sugar
- 3/4 tablespoon milk add more, if needed
- 1/8 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. 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 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
- 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.
Barbara Briggs-Ward
Made these scrumptious muffins!!! Melted in my mouth-so Yummy!
Natalie
Yay! So happy you enjoyed these muffins and thank you for making them! 🙂
Barbara Briggs-Ward
The Best! The very Best!
Natalie
thank you!!