Name: Banana Pumpkin Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup mashed ripe banana (about 2 bananas); 1 cup canned pumpkin puree; 2 large eggs; 1/2 cup brown sugar, packed; 1/4 cup granulated sugar; 1/3 cup avocado oil (or vegetable oil); 1 tsp vanilla extract; 1 and 3/4 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 and 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; Optional: 1/4 tsp ground cloves or pumpkin pie spice; Optional: 1/2 cup chopped pecans or walnuts; Optional: chocolate chips, oats, or streusel topping

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Why You’ll Love Banana Pumpkin Muffins Recipe

The blend of ripe bananas and pumpkin puree gives a rich, moist texture and deep flavor.
The cinnamon and pumpkin spice give a comforting, slightly spiced taste that works any time of year.
It uses mostly pantry staples and comes together quickly.
With the resting‐batter trick and a brief high‐heat start, you get bakery‐style peaks on the muffin tops.
They’ll hold up well for a few days in an airtight container.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 overripe bananas (peeled + mashed)
1 cup pumpkin puree
1 cup granulated sugar
1 stick unsalted butter, melted and cooled
¼ cup avocado oil
2 large eggs
1 tsp pure vanilla extract
2 cups all‐purpose flour
2 tsp baking soda
2 tsp pumpkin spice blend
½ tsp cinnamon
½ tsp salt
Optional cinnamon sugar topping:
1 Tbsp granulated sugar
1 tsp ground cinnamon

Directions

Preheat your oven to 375 °F (≈ 190 °C). Line a 12‐cavity muffin tin with paper liners.
In a large bowl, add the mashed bananas, pumpkin puree and sugar. Beat together until smooth.
Stir in the melted butter, avocado oil, eggs and vanilla extract; mix well.
In a separate medium bowl, whisk together the flour, baking soda, pumpkin spice blend, cinnamon and salt.
Add the dry ingredients to the wet mixture and fold with a fork until just incorporated. Don’t over‐mix.
For extra rise, cover the bowl of batter with a clean dish cloth and let it rest for 10–15 minutes.
Use a large cookie scoop or tablespoon to divide the batter evenly among the muffin cups (fill about ¾ to full). If using, mix the cinnamon sugar topping and sprinkle it over each muffin.
Place muffins in the 375 °F oven. After 5 minutes, without opening the door, reduce the oven temperature to 350 °F (≈ 175 °C) and bake for an additional 17–18 minutes, or until a toothpick inserted comes out clean.
Let muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Makes 12 regular‐sized muffins.
Prep time: ~10 minutes
Resting time: ~10–15 minutes
Bake time: ~22 minutes (5 minutes at higher temp, then 17–18 minutes)
Total time: ~42 minutes

Variations

Add chopped pecans or walnuts for crunch.
Stir in chocolate chips or white chocolate chips for sweetness.
Swap the avocado oil for mild vegetable oil, canola oil or coconut oil (note slight coconut flavor).
Use homemade pumpkin puree or organic – note: moisture content may vary and you might need to adjust flour slightly.
For less sweetness, reduce sugar by one‑quarter or one‐third.
For mini muffins, use a mini muffin tin and reduce bake time accordingly (watch closely).
Add a streusel topping instead of cinnamon sugar for a more decadent muffin.

Storage/Reheating

Store the muffins in an airtight container at room temperature for up to 2–3 days. Because of the banana and pumpkin moisture, the tops may soften over time.
To freeze: wrap individual muffins in plastic wrap or place in a freezer‐safe container. Freeze for up to 2–3 months. Thaw at room temperature or warm in the microwave for about 15–20 seconds. To reheat a non‐frozen muffin, microwave for ~10–15 seconds or warm in a low oven (about 300 °F / 150 °C) for a few minutes until just warmed through.

FAQs

How ripe should the bananas be?

The bananas should be very ripe – spotted or brown‐speckled – for best natural sweetness and flavor.

Can I use homemade pumpkin puree instead of canned?

Yes, but homemade pumpkin puree often has higher moisture content, which may affect baking time or texture. You might need to add a little extra flour.

What is “pumpkin spice blend”?

Pumpkin spice is a mix of spices often including cinnamon, nutmeg, ginger and cloves. You can also substitute with your favorite fall spice mix or make your own.

Can I substitute the avocado oil?

Absolutely. Use any mild‐tasting oil suitable for baking (like vegetable or canola). Olive oil is not ideal as it has a stronger flavor.

Can I make these muffins gluten‐free?

Not as written. You could try using a 1:1 gluten‐free flour blend, but results may vary. The texture might differ slightly.

Can I reduce the sugar content?

Yes – you can lower the granulated sugar by 25–30 % and still get good results. The muffins will be less sweet and slightly less moist, but still tasty.

Why rest the batter before baking?

Resting the batter for 10–15 minutes allows the flour to hydrate and gives a little extra lift, helping yield taller muffin tops.

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs (not raw batter). The edges should pull slightly away from the muffin liner.

Can I add mix‑ins like chocolate chips or nuts?

Yes – fold in about ½‐to‐1 cup of add‑ins gently into the batter before scooping into cups. Nuts add crunch; chips add sweetness.

How should I store leftovers so they remain soft?

Keep them in an airtight container at room temperature. Avoid storing in the fridge (which can dry them out) unless you’ll reheat them briefly. Warm slightly before eating for best texture.

Conclusion

These banana pumpkin muffins offer the best of both worlds: that sweet banana comfort plus seasonal pumpkin‑spice warmth. With simple ingredients and an easy method, you’ll have tender, flavorful muffins ready to enjoy at breakfast or as a snack. They freeze beautifully and adapt to mix‑ins, so feel free to make them your own. Enjoy baking!