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!
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.
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.
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.
Canned pumpkin is just cooked and pureed pumpkin with nothing added. Pumpkin pie filling is sweetened and has spices in it.
Ripe bananas are sweeter and have the best flavor for baking these muffins.
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.
Store banana pumpkin muffins in an air tight container at room temperature for up to 2 days. Muffins store best at room temperature.
I don’t recommend storing these muffins in the refrigerator. 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.”
MORE RECIPES YOU’LL LOVEPrint
Pumpkin Banana Muffins
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 37 minutes
- Yield: 17 muffins
- Category: Muffins
- Method: Baking
- Cuisine: American
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.
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
- 1/2 cup powdered sugar
- 3/4 tablespoon– 1 tablespoon milk
- 1/8 –1/4 teaspoon cinnamon
- 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.
- 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.
*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.”
Keywords: pumpkin, banana, muffins, breakfast, brunch, brown sugar, cinnamon, fall
Made these scrumptious muffins!!! Melted in my mouth-so Yummy!
Yay! So happy you enjoyed these muffins and thank you for making them! 🙂