What are some other fall baking recipes?

If you're craving more fall treats, try making apple cinnamon bread or pumpkin spice cookies! Both are super easy and delicious. Apple cinnamon bread is moist, just like the Pumpkin Banana Muffins, and it’s perfect with a cup of tea. Pumpkin spice cookies are soft and full of flavor. They’ll fill your kitchen with that cozy, fall scent. You’re going to love them!

What other recipes use pumpkin and banana?

Besides Pumpkin Banana Muffins, you can make a yummy pumpkin banana smoothie or a baked oatmeal. Both of these recipes combine the flavors of pumpkin and banana in a fun way. The smoothie is refreshing and perfect for breakfast, while the baked oatmeal makes a warm and filling snack. They’re both quick and easy, just like these muffins, and totally delicious!

What makes these Pumpkin Banana Muffins so special?

These muffins are a perfect combination of pumpkin’s earthy sweetness and banana’s natural fluffiness. The blend of cinnamon, pumpkin spice, and brown sugar makes them irresistibly cozy. Plus, they’re easy to make, healthy, and perfect for fall mornings or as an afternoon snack!

Can I use other types of flour for this recipe?

Absolutely! You can swap regular all-purpose flour with whole wheat or oat flour for a healthier twist. If you go for whole wheat flour, expect a slightly denser muffin, but the flavor will still be amazing. Just keep the proportions the same and adjust for your preferred texture.

Pumpkin Banana Muffins

Ingredients

Scale

1 cup pumpkin puree
2 ripe bananas, mashed
1 1/2 cups all-purpose flour (or whole wheat or oat flour)
1 teaspoon ground cinnamon
1 teaspoon pumpkin spice
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup brown sugar
1/4 cup milk (dairy or plant-based)
1/4 cup oil (canola or melted coconut oil)

Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
Mash the bananas using a fork in a mixing bowl until smooth.
Combine wet ingredients: In a large bowl, whisk together the mashed bananas, pumpkin puree, eggs, brown sugar, milk, and oil until well blended.
Mix dry ingredients: In a separate bowl, whisk together the flour, cinnamon, pumpkin spice, baking powder, and baking soda.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
Fill the muffin tin: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool and enjoy: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

Optional Mix-Ins: Fold in 1/2 cup of chocolate chips, raisins, or chopped nuts for added texture and flavor.
Toppings: Sprinkle oats, chopped pecans, or seeds on top before baking for extra crunch.
Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Thaw at room temperature before serving.
Mini Muffins: Use a mini muffin tin and bake for 12-15 minutes for bite-sized treats perfect for kids or parties.

Enjoy these cozy, delicious muffins anytime! 🍂

Author: Nina
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sodium: 150mg
Fat: 6g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g