Beause why have one when you can have both?
Banana and Pumpkin Muffins. Banana muffins – good. Pumpkin muffins – good. Banana AND Pumpkin muffins – sooooooo good.
Soft and incredibly moist muffins loaded with wholesome pumpkin and sweet banana, then spiced with all the fall spices. Straight out of the oven with a big old smear of salted butter is how I like to eat them, but thrown in a lunch bag for a later on snack is a pretty darn satisfying way too.
This is how I want to start every Fall morning from now until the snow flies… which should be in about 3.5 days where I live. Sigh.
I am the first to admit that the muffins I make usually walk a very fine line between muffin and cake and there is a good reason for that… I want people to eat them. I’ve made my share of hockey-puck-esque muffins and while I personally don’t think they’re terrible the fact that 85% of those muffin batches ends up doing its’ best work as compost for future vegetation, tells me the rest of the household doesn’t share that opinion.
So yes, I will often use oats (like in my Banana and Carrot Muffins), less sugar, a handful of healthy hemp or chia seeds. On the flip side I will also often add in some variety of chocolate, pile up the tops with a buttery streusel, or just crown them with a heavy layer of coarse sugar. In this case I showed some restraint and left off all the extras. Instead I loaded them up with deep orange pumpkin puree and you know what that is… a superfood friends, it’s a superfood.
And they still get gobbled up every time I make them.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Banana and Pumpkin Muffins
Ingredients
- 1 banana mashed (about 1/2 cup)
- 1/4 cup oil
- 2/3 cup dark brown sugar packed
- 1 egg room temperature
- 1 tsp vanilla
- 1/2 cup pumpkin puree, not pie filling
- 1 1/4 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- Pinch nutmeg
- 1/2 cup pecans chopped
Instructions
- Heat the oven to 425 degrees.
- In a stand mixer or large bowl whisk together the banana, oil and sugar. Mix until well combined.
- Whisk in the egg and the vanilla. Mix for 1-2 minutes.
- Add in the pumpkin and mix well.
- Combine the flour, baking powder, baking soda, salt, cinnamon, allspice and nutmeg in a separate bowl and mix well.
- Add the flour mixture and the pecans to the banana mixture and mix until jut combined.
- Scoop into greased or lined muffin tin and place in the oven.
- Lower the heat to 375 and cook for 14-16 minutes.
Banana and Pumpkin Muffins Recipe ingredients, tips, substitutions:
Banana – obviously.
Pumpkin – the purée, not the pie filling.
Oil – whatever oil you like to use in baking. I usually use avocado oil or olive oil.
Flour – straight up AP flour, but I have used whole wheat pastry flour with success.
Pecans – the pecans are optional, but I am a big old fan of nuts in muffins. Feel free to leave them out, or to sub them for walnuts or whatever nut you like.
Banana and Pumpkin Muffins Recipe Variations:
Chocolate Chip Version – add in about 3/4 cup chocolate chips along with the pecans… you were probably going to do this anyway weren’t you?
Pumpkin Spice Latte Version – add in 2 tsp instant espresso powder along with the spices.
Streusel Topped Version – mix together 1 1/4 cups flour, 1/2 cup packed brown sugar, 1/3 cup sugar and a pinch of salt. Add in 1/3 cup melted butter and mix until crumbly. Sprinkle on top of the muffins before baking.
Pumpkin Banana Bread Muffins – this is pretty much what these already are, but to keep it very simple, just omit all the add-ins and sprinkle the top of each muffin with a good layer of coarse sugar before baking.
Banana and Pumpkin Muffins recipe, how to make it…
This is quick friends, so get that oven preheating to 425.
While it’s warming up, grab your stand mixer (or just a large bowl and whisk if you’re feeling less Monday than I am) and mix together the banana, oil, and sugar. Be sure to get the mixture nice and smooth before moving on.
Now, whisk in the egg and a good splash of vanilla (I am aware there are measurements for vanilla in the recipe card but I honestly haven’t measured vanilla in a good 2-3 decades). Let this all mix for a good 1-2 minutes to make sure everything’s well incorporated.
Now, it’s time for the star of all fall baking – the pumpkin! Go ahead and add it to the mixture and mix until everything is well combined, smooth and creamy.
In a separate bowl, combine the dry ingredients and mix well to evenly distribute the spices. Once that’s done, add the flour mixture to the banana mixture, along with the pecans, and stir until just combined (careful not to overmix).
Scoop the batter into your muffin tin, then pop them into the oven. **Here’s the trick: once the muffins are in, lower the heat to 375°F and bake them for about 14-16 minutes, until they’re beautifully golden and cooked through.
Welcome to Fall friends! Enjoy the cozy!
looking for some other great muffin recipes? try these…
- Butter Pecan Banana Muffins
- Buttermilk Blueberry Muffins
- Pumpkin Spice Muffins with Cream Cheese Filling and Streusel
- Chocolate Chip Buttermilk Muffins
- Spiced Applesauce Cinnamon Muffins
- Carrot Banana Muffins with Yogurt and Oats
- White Chocolate and Raspberry Muffins
If you like this Banana and Pumpkin Muffins Recipe let me know what you think in the comments below and please find and follow me on Social Media!
Absolutely delicious! Was happy to use the bananas in the freezer with pumpkin…a match made in heaven! I doubled the recipe and added some white chocolate chips to make half the batch a bit naughty! LOL.
Hi Narda!! I’m so glad you liked them… thanks for commenting. Definitely trying the white chocolate in my next batch. Hope you’re well! 🙂