Go Back
–+ servings
A pumpkin muffin topped with icing with a bite taken out of it.
Print Recipe
5 from 16 votes

Pumpkin Banana Muffins

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.
Prep Time20 minutes
Cook Time17 minutes
Course: Muffins
Cuisine: American
Diet: Vegetarian
Servings: 16 muffins
Calories: 172kcal
Author: Natalie

Equipment

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
US Customary - Metric

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. 

Notes

Spice substitute: Pumpkin spice or additional cinnamon can be substituted for ginger, nutmeg, and or allspice in the batter. 
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. 
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: 1muffin | Calories: 172kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 20mg | Sodium: 207mg | Potassium: 89mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2282IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg