Easy Pumpkin Banana Muffins

Who doesn't love the aroma of freshly baked muffins? If you're craving a cozy treat to enjoy with your morning coffee or afternoon tea, these delicious banana pumpkin muffins are perfect! 

These easy pumpkin banana muffins (aka pumpkin banana bread muffins) are packed with the warm, seasonal flavors of pumpkin and the sweetness of ripe bananas. They are guaranteed to satisfy any sweet tooth.

What you'll love the most, though, is that they're incredibly simple to make. These are the best pumpkin banana muffins you'll ever make at home!

Love pumpkin desserts? Try my chewy pumpkin cookies, my no-bake pumpkin cheesecake bars, my vegan pumpkin brownies, or my Greek pumpkin hand pies - Kolokithopita!

Why this recipe works

• Quickness & Ease - You'll absolutely love how easy this recipe is! Whether you're an experienced bake or just starting out in the kitchen, you'll be able to whip up a batch of these easy muffins in no time!
• Flavor - The combination of pumpkin and bananas is so good! The chocolate chips help create a wonderful balance of flavors, too.
• Texture - Pumpkin and bananas work together like magic, ensuring a really soft texture. The tops are slightly crunchy, thanks to the cinnamon sugar topping.
• Tenderness - I always love using a little bit of vegetable oil to help make muffins moist, but did you know that both pumpkin and banana help retain moisture, too? Both have a high water content, so when baked, the water turns into steam, making the muffins super moist and soft.

What do these pumpkin banana muffins taste like?

These muffins are perfectly spiced and remarkably fluffy. The pumpkin puree and ripe bananas add moisture and also balance the sweetness. If you love banana bread and pumpkin pie, you'll love these homemade muffins, too. They will definitely leave everyone asking for seconds!

Ingredients for pumpkin and banana muffins

• Ripe bananas - The riper the bananas, the better!
• Pumpkin puree - I really love Libby's canned pumpkin puree. 
• Eggs - You'll need 2 medium eggs.
• Chocolate chips - I use mini chocolate chips.
• Vanilla - I use pure vanilla extract.
• Flour - I use all purpose flour.
• Salt & Spices - I use a combination of spices (ground cinnamon, ginger, cloves and nutmeg), but you could use pumpkin spice instead of these spices.
• Vegetable oil - It really helps make the muffins moist.
• Melted butter - I use unsalted butter.
• Sugar - You'll need both granulated sugar and light brown sugar.
• Baking powder & baking soda - Together they will help the muffins rise.

See the recipe card at the end of the post for quantities.

Equipment you'll need

• muffin pan
• whisk
• mixing bowls
• paper liners

How to make pumpkin banana muffins

1. Stir together the flour, spices, and salt.

2. In another bowl, whisk together the eggs, sugars, oil, butter, and vanilla.

3. Mash the bananas and then measure out one cup.

4. Add the mashed banana and the pumpkin puree to the egg mixture and whisk together.

5. Add the dry ingredients to the wet ingredients.

6. Fold in the chocolate chips.

7. Fill the paper liners and sprinkle the tops with cinnamon sugar.

8. Then bake!

Storage & freezing instructions

You can store these muffins in an airtight container at room temperature for up to 3 days. You could also refrigerate them for up to a week.

To freeze, I usually wrap each muffin individually in plastic wrap and them place them in a freezer bag. You can keep them in the freezer for up to about 3 months.

Substitutions & variations

• You could substitute the all purpose flour with whole wheat flour. Keep in mind, though, that the muffins will have a denser texture and will taste somewhat nutty, like my sugar free whole wheat chocolate cupcakes.
• Instead of pumpkin puree, use butternut squash puree. It will have a similar taste and consistency. Use a 1:1 ratio.
• For the chocolate chips, you could add nuts or dried fruit (like raisins or cranberries), instead. Or you can chop up some semisweet or milk chocolate.
• Easily substitute the vanilla extract with equal amounts of maple syrup.
• Replace the individual spices with 2 teaspoons pumpkin pie spice.
• Add some nuts or seeds for a delightful crunch or top the muffins with extra chocolate chips before baking. 
• For more indulgent pumpkin banana muffins, drizzle some homemade salted caramel sauce or homemade chocolate syrup on top.
• For gluten-free pumpkin banana muffins use gluten-free flour in place of all purpose flour.

Frequently asked questions