Pumpkin Banana Muffins

These Pumpkin Banana Muffins are super tender, moist, and so full of flavor! They will quickly become a must every fall.

This post is sponsored by Imperial Sugar. All thoughts and opinions are 100% my own.

 

We all know that muffins are one of my favorite things. There are probably more Muffin Recipes on this site that anyone needs to make in a lifetime. But they are just so fun and easy and a great treat! Plus they always freeze so well, so you don’t feel bad making them often. These combine two of my favorites Pumpkin Muffins and Banana Muffins. The one thing I did leave out is chocolate chips, but you can most definitely add them in. I know I do very often.

Why You’ll Love These Pumpkin Banana Muffins

• Easy – This uses everyday ingredients that you probably have on hand already. You just mix the wet and the dry, combine and bake. Muffins are super easy to throw together and have ready in no time.
• Flavorful – the cinnamon and pumpkin spice add lots of flavor, plus you have pumpkin and the hint of banana. There is a lot going on in each bite.
• Moist & Tender – between the pumpkin and the bananas these muffins are super tender and not even close to dry. So if you have struggled with muffins in the past, these should boost your confidence.
• Add-Ins – you really can make these muffins your own by adding in nuts, chocolate chips or dried fruit. Whatever you heart desires, they are a blank canvas for you to get creative.

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Bananas
• Pumpkin Puree – just make sure not to use pumpkin pie filling that has added sugar and spices
• Butter
• Granulated Sugar
• Brown Sugar
• Vanilla Extract
• Eggs
• All-Purpose Flour
• Baking Soda
• Baking Powder
• Salt
• Cinnamon
• Pumpkin Pie Spice – don’t worry if you don’t have any. Make Homemade Pumpkin Pie Spice in about 2 minutes, with spices you probably already have on hand.

How To Make Pumpkin Banana Muffins

• Mix Wet Ingredients. In a large mixing bowl whisk together banana, pumpkin, melted butter, sugar, brown sugar, vanilla and eggs until well combined and smooth.
• Mix Dry Ingredients. In a separate bowl whisk together flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice until everything is evenly blended.
• Combine. Add the flour mixture to the pumpkin mixture and mix until everything is just combined. You want to be careful not to overmix or your muffins can turn out tough.
• Fill & Bake. Fill a lined muffin tray and bake at 400º F for 5 minutes, reduce the temperature to 350º F and finish cooking for 12-14 more minutes.
• Cool. Remove the muffins from the oven and let them cool for about 10 minutes in the pan before removing to a wire rack to let them cool completely.

Recipe Tips & Tricks

• Notice the two different baking times in these muffins. This helps to get a higher dome on the muffins, but gives them a lighter and airy texture as well. The high heat activates the leavening agents faster, and they react quickly. Then you lower the temp to finish baking without actually burning them. It is a trick you can use with any muffin recipe that you have.
• Use paper liners. I find that when you are baking with pumpkin or banana a liner just works the best and makes them easier to remove from the pan.
• Get creative with mix-ins. Add in chocolate chips, walnuts, raisins etc. Whatever you like would be great in here.
• How big your muffins are is up to you. This recipe makes 12-16 muffins depending on how full you fill the cups. If you want a higher dome and bigger muffins fill them to the top and you will get 12 muffins. If you want standard muffins, fill 2/3rd full and you should get about 16 muffins.

Storing Muffins

You can store muffins in an airtight container for 3-4 days and room temperature. You do not need to refrigerate them.

Freezing. Muffins are one of the BEST things to freeze. Just store them in an airtight container for 3-4 months. You can take out 1 or 2 on a busy morning and microwave for about 40 seconds per muffin to thaw and you can have a warm muffin on a super busy morning.

More Fun Pumpkin Recipes

• Mini Pumpkin Pie
• Pumpkin Dump Cake
• Pumpkin Waffles
• Pumpkin Crisp
• Pumpkin Spice Cupcakes
• Pumpkin Bars
• Chocolate Chip Pumpkin Cake

Continue to Content

Yield: 12

Pumpkin Banana Muffins

Print

These Pumpkin Banana Muffins are super tender, moist, and so full of flavor! They will quickly become a must every fall.

Prep Time 15 minutes

Cook Time 19 minutes

Total Time 34 minutes

Ingredients

• 1 cup mashed banana (approximately 2 large bananas)
• 1 cup pumpkin puree
• 5 Tablespoons butter, melted
• 1/2 cup Imperial Sugar Granulated Sugar
• 1/2 cup Imperial Sugar Light Brown Sugar
• 2 whole large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking Powder
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 400º F. Line a 12 cup muffin tin with liners.
2. In a large mixing bowl whisk together banana, pumpkin, melted butter, sugar, brown sugar, vanilla and eggs until well combined and smooth.
3. In a separate bowl whisk together flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice until everything is evenly blended.
4. Add the flour mixture to the pumpkin mixture and mix until everything is just combined. You want to be careful not to overmix or your muffins can turn out tough.
5. Divide the batter among the 12 cup muffin tray. You will fill them most of the way full.
6. Bake at 400º F for 5 minutes, reduce the temperature to 350º F (leave the door closed) and finish cooking for 12-14 more minutes. The muffin tops will spring back when lightly touched, or a toothpick will come out clean.
7. Remove the muffins from the oven and let them cool for about 10 minutes in the pan before removing to a wire rack to let them cool completely.

Notes

Used Imperial Sugar products to make this recipe

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 203Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 44mgSodium 285mgCarbohydrates 35gFiber 2gSugar 20gProtein 3g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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