Pumpkin Banana Muffins

Pumpkin Banana Muffins

I know. Some of you guys are probably thinking it’s way too soon for pumpkin recipes. But, it’s September and us bloggers are always trying to work ahead of schedule so that when your pumpkin cravings finally hit, you’ll have this recipe ready to go!

And well, you know that I basically spend the entire year counting down to fall so I’m all in! I based these Pumpkin Banana Muffins off my easy pumpkin muffins which is a pretty popular recipe on this blog. I made just a few small changes to that recipe and added mashed ripe banana and the result was just heavenly!

Pumpkin Banana Muffins

These muffins just filled my house with the most amazing scent of pumpkin, banana, and warm spices. We could barely wait for these guys to come of out the oven before digging right in! I know a lot of people hate this word, but I’m not sure how else to describe these other than to say they are unbelievably moist! They also freeze really well so you can make a double batch to pull out muffins as needed over the season. I left these plain since I planned to give them to my toddler, but you could add in nuts or even chocolate chips if desired! And best of all, one muffin will only cost you 186 calories!

Pumpkin Banana Muffins

Pumpkin Banana Muffins


  • 1 cup pumpkin puree (not pie filling)
  • 1/2 cup vegetable oil
  • 1 cup mashed ripe bananas
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1/2 cup light brown sugar
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • Suggested additions: chopped walnuts or pecans, sliced almonds, chocolate chips (optional)


  1. Preheat oven to 375 degrees F. Line a muffin tin with liners and lightly spray with non-stick spray and set aside. In a large bowl, mix together the pumpkin, vegetable oil, mashed banana, vanilla, and the egg. Stir in the brown sugar.
  2. In a separate bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and the salt. Fold in the dry ingredients in with the wet ingredients until just combined. Divide the batter evenly amongst each cavity. Bake for about 20-25 minutes or until a toothpick inserted comes out clean.

Nutrition (per muffin): Calories: 186; Fat: 9.8g; Carbs: 22.8g; Protein: 2.5g; Sugars: 8.2g

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Pumpkin Banana Muffins



  1. 25 minutes and still pretty raw in the middle. We live at a high altitude(5000) so that may be the reason, putting back in for 10 more minutes. They do smell amazing!!

  2. I love all things pumpkin! I was looking for a yummy way to use some left over pumkin and very ripe bananas when I found your blog in my search. I made your recipe but added just a little more spices than called for. The muffins turned out beautiful and delicious.
    Thanks for sharing your recipe :)

  3. Made these yesterday and they were excellent. The kids loved them.

  4. Made these yesterday and they are fantastic. Full of flavor and so moist.

  5. Could I use whole wheat flour for these and maybe some bran? Anything I would need to alter if I do?

  6. I substituted apple sauce for oil. My muffins stuck to the paper liners. I think next time i won’t use liners and I’ll add more brown sugar. I added pineapple, pecans, blueberries, and raisins! I like the idea of a healthy muffin.

  7. The granddaughter and I are making these tonight……will let ya know how it goes

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