Easy Pumpkin Spice Banana Muffins Recipe
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These simple Pumpkin Banana Muffins capture the festive flavors of fall in every delicious bite. Soft, moist, sweet and spiced, they’re the perfect grab and go breakfast or snack for busy or leisurely mornings.
As a productivity manager, I am all about saving time when making seasonal snacks and this recipe is perfect.
These Pumpkin Banana Muffins are soft, lightly spiced, and the perfect combination of flavors just feels like fall all wrapped in a warm, delicious muffin – perfect for a quick breakfast or snack for busy days.
As a productivity manager, I am all about less time cooking and more time enjoying! This easy-peasy recipe comes together quickly and is perfect when you want something delicious and simple.
Why You’ll Love these Pumpkin Banana Bread Muffins
Delicious – The combination of pure pumpkin puree and warm spices creates a deep, spiced pumpkin muffin that captures the essence of autumn.
Easy – This Starbucks copycat recipe is easy to follow, so you can quickly make a big batch. And they freeze fantastically!
Festive – Whether you’re hosting a fall gathering or enjoying a cozy day at home, these banana pumpkin spice muffins are a great way to celebrate the fall season.
Pumpkin and Banana Muffins Ingredients
Almost, if not all, the ingredients needed for this simple recipe are basic pantry staples.
- Bananas – very ripe, spotty bananas are best for sweetness and mashing
- Pumpkin purée – not pumpkin pie filling
- Large eggs – room temp for better binding
- Brown sugar – light or dark can be used
- Oil – vegetable or oil of your choice
- Vanilla extract – always use a quality extract for best flavoring
- All-purpose flour – or gluten free alternative
- Baking soda – not baking powder
- Salt
- Pumpkin pie spice – use store bought or make your own Homemade Pumpkin Pie Spice.
- Optional: ½ cup chocolate chips or chopped walnuts
Equipment Needed To Make
- Large mixing bowl
- Muffin tin
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Substitutions & Alterations
- There are several ways to change up Pumpkin Muffins. You can easily add ½ cup chopped pecans or walnuts to the recipe.
- Another great way to change them up is to add some chocolate chips (⅔ cup) to the batter, making them chocolate chip pumpkin muffins.
- You can also use butterscotch, peanut butter or toffee chips. Use the same amount as you would for the chocolate chips
- Top the muffins with some cinnamon and sugar or a simple glaze, like the one used in my Vanilla Muffins
- If you need, you can use a trusted gluten free flour substitute
How to Make Pumpkin Banana Muffins
See the recipe card at the bottom of the post for complete instructions.
Step 1 – Preheat oven to 350°F and line a muffin tin with liners or spray with non-stick spray. Mash the bananas in a large mixing bowl.
Step 2 – Add the pumpkin purée, eggs, oil, sugar, and vanilla. Mix until smooth.
Step 5 – Scoop into muffin tins, filling each cup about ¾ full.
Step 6 – Bake as directed. Cool a few minutes before serving.
Raquel’s Time Saving Tips & Tricks
- Use very ripe bananas with lots of brown spots for the sweetest flavor and moist texture. If your bananas are not that ripe, you can add more brown sugar.
- Don’t overmix the batter, mix just until combined to avoid dense muffins.
- Use a cookie scoop for even muffin sizes and quicker cleanup.
- Add chocolate chips, chopped pecans, or a sprinkle of cinnamon sugar on top for extra flavor and a pretty finish.
- Freeze ripe bananas (peeled) ahead of time so you always have some on hand.
- These muffins freeze beautifully. Cool completely and store in an airtight container or freezer bag for up to 2 months
- See my Muffin Making Tips post for more helpful info.
How to Serve Banana Pumpkin Muffins
- These muffins are delicious warm with a little butter or peanut butter.
- Pair them with yogurt and Homemade Granola, Fresh Fruit Salad or Fruit Parfaits for a simple fall breakfast.
- Pack them in lunchboxes for a fun snack.
- You can also serve these as part of a larger breakfast with Breakfast Potatoes or Cheesy Bacon Hash Browns
Storage and Reheating Instructions
Store cooled muffins in an airtight container at room temp for 3 days, or freeze for up to 2 months.
To reheat thawed muffins, pop them in the microwave for 20–30 seconds to soften them up!
More Delicious Muffin Recipes
- Pumpkin Cream Cheese Muffins
- Double Chocolate Chip Muffins
- Vanilla Spiced Muffins
- Sour Cream Apple Muffins
Pumpkin Banana Muffins
Equipment
- large mixing bowl
- muffin tin
Ingredients
- 1 cup mashed ripe banana about 2 bananas
- 1 cup pumpkin purée not pumpkin pie filling
- 2 large eggs
- ½ cup packed brown sugar
- ¼ cup vegetable oil or neutral oil of your choice
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp pumpkin pie spice
- Optional: ½ cup chocolate chips or chopped walnuts
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease.
- In a large bowl, mash the bananas. Add pumpkin, eggs, brown sugar, oil, and vanilla. Whisk until well combined.
- Sprinkle in the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Stir just until no dry streaks remain – do not overmix. Fold in chocolate chips or nuts if using.
- Divide the batter evenly among the muffin cups.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5–10 minutes before transferring to a wire rack to cool completely.
Nutrition
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My kids loved these.