These pumpkin banana muffins come together quickly in a single bowl and require no mixer. They have a tender, springy crumb and a lightly sweet, slightly crisp top. Warm pumpkin-pie spices complement the pumpkin and banana without overpowering them. Ripe bananas reduce the needed sugar while adding moisture and depth of flavor. Mini chocolate chips are optional but recommended — when warm they create tiny pools of melted chocolate that make each bite extra special. These muffins also stay soft for several days when stored properly.
I tend to buy more bananas than we can eat fresh, so our kitchen is often home to a few very ripe, speckled bananas. They’re perfect for baking, and recently I paired leftover pumpkin puree with mashed bananas to make these muffins. The pumpkin tones down the banana’s intensity while the banana and spices brighten the pumpkin, shifting the flavor closer to pie than plain squash.
If traditional banana bread feels too banana-forward, adding pumpkin balances and softens that flavor. Likewise, the banana and warm spices nudge pumpkin muffins toward a sweeter, cozier profile. For a different muffin, try streusel-topped cinnamon muffins instead.
Why you’ll love these muffins:
- No mixer required — the recipe uses melted butter so everything can be stirred by hand.
- One-bowl recipe — easy to prepare and clean up.
- Makes 12 full-sized muffins; they store well in an airtight container and freeze nicely.
- Uses common pantry ingredients (aside from pumpkin puree) so you can bake whenever the mood strikes.
- The aroma from the oven is irresistible — these are great warm for snacks or breakfasts that keep for days.
Recipe notes, ingredients and substitutions
- Unsalted butter — Using unsalted butter makes it easier to control the salt level. The recipe calls for melted butter; if you prefer, brown the butter for extra flavor, and consider adding about 1 tablespoon more to account for reduction. To make this dairy-free, use a vegan butter or substitute about 6 tablespoons of neutral oil.
- Brown sugar — Adds caramel notes and helps keep the muffins moist.
- Granulated sugar — Balances sweetness and structure.
- Eggs — Provide structure and lift; use room temperature.
- Vanilla extract — Enhances flavor.
- Bananas — Very ripe bananas (dark brown or black) work best. Some small lumps in the mashed banana are fine; they’ll blend as you mix.
- Pumpkin — Use 100% pure pumpkin puree, not sweetened pumpkin pie filling. Homemade pumpkin puree with a similar smooth consistency is fine.
- All-purpose flour — For a gluten-free version, try a cup-for-cup gluten-free flour blend.
- Baking soda — Leavens the muffins and reacts with the pumpkin/banana for lift.
- Salt — Enhances overall flavor.
- Cinnamon, ginger, nutmeg — Traditional pumpkin pie spices add warmth. You can substitute a commercial pumpkin spice blend (use 1 ½ teaspoons) if preferred.
- Mini chocolate chips (optional) — Highly recommended for melty chocolate pockets; alternatives include raisins, dried cranberries, or chopped nuts. Sprinkle a few on top of each muffin before baking for a decorative touch.
Can I use homemade pumpkin puree?
Yes. Homemade pumpkin puree works fine as long as it has a smooth texture similar to canned pumpkin. Pureed butternut squash can also be substituted with good results.
Can I use a pumpkin spice blend?
Absolutely. Substitute your preferred pumpkin spice blend in equal measure — about 1 ½ teaspoons — for the individual spices listed.
Can I omit the chocolate chips?
Yes. The chips are optional. Omit them for a straightforward pumpkin-banana muffin or swap in other mix-ins like dried fruit or chopped nuts. For visual appeal, sprinkle a few add-ins on top of each muffin before baking.
How to make pumpkin banana muffins
📖 Recipe
Pumpkin Banana Muffins
INGREDIENTS
- 113 grams (½ cup) unsalted butter, melted
- 175 grams (¾ cup) mashed ripe banana
- 183 grams (¾ cup) canned pumpkin puree
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 100 grams (½ cup) brown sugar
- 50 grams (¼ cup) granulated sugar
- 210 grams (1¾ cups) all-purpose flour
- ¼ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 56 grams (¼ cup) mini chocolate chips, plus extra for sprinkling (optional)
INSTRUCTIONS
- Preheat oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners.
- In a large bowl, whisk together melted butter, mashed banana, pumpkin puree, eggs and vanilla until well combined. Scrape down the sides of the bowl.
- Add brown and granulated sugars and mix until incorporated.
- Add flour, baking soda, salt, cinnamon, ginger and nutmeg. Stir gently until the dry ingredients are just incorporated; a few streaks of flour are fine. Do not overmix.
- If using, fold in mini chocolate chips and reserve a few to sprinkle on top of the batter in each cup.
- Using a large cookie scoop or spoon, divide the batter among the 12 liners, filling each about ¾ full. Bake 22–24 minutes, until tops spring back and a toothpick comes out with a few crumbs but no wet batter.
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely or enjoy warm.
EQUIPMENT
- Standard 12-cup muffin pan
- Large cookie scoop (optional)
- Paper muffin liners
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More fall recipes
If you enjoyed these pumpkin banana muffins, try other cozy fall recipes like pumpkin cream cheese thumbprint cookies, apple-ginger mini cakes with salted caramel, triple ginger molasses cookies, apple olive oil bundt cake with vanilla glaze, or no-bake carrot cake bars.
