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    Home » Recipes » Breakfast

    Pumpkin Banana Muffins

    Published: Oct 7, 2022 by Alana Lieberman · As an Amazon associate, I earn from qualifying purchases.

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    Pin graphic for pumpkin banana muffins.

    These pumpkin banana muffins are light, buttery heaven! They’re filled with sweet bananas, pumpkin puree, and the best blend of fall spices. Top them with a rich crumb topping and a slice of banana for the final touch. Enjoy them all season long for breakfast or dessert.

    Pumpkin banana muffins topped with an oat crumble and a sliced banana.
    Jump to:
    • 📋 About the Recipe
    • 🛒 Ingredients
    • 📓 Instructions
    • ⁉️ Substitutions and Alterations
    • ❄️ How to Store
    • 🔍 FAQs
    • 💭 One More Tip
    • 🍴 Related Recipes
    • 📖 Recipe
    • 💬 Reviews

    📋 About the Recipe

    • An upgraded banana bread recipe! Most of us love a banana muffin year round, but the start of fall means it’s time to include pumpkin in everything - including the banana muffin. You’ll love this fall twist so much, you'll be making them all year long!
    • Ready in less than an hour. If you avoid baking because it takes too long, this is the recipe for you. All you’ll need is 30 minutes to get these muffins in the oven and a few mixing bowls to make both the banana muffins and the homemade crumb topping. 
    • Freezer friendly. Make as many batches of these banana muffins as you’d like and stash the extra in the freezer for later. Wrap them individually so you can remove one at a time from the freezer for a quick and easy breakfast or snack. Make a batch of pumpkin zucchini muffins too to have plenty of freezer options!

    🛒 Ingredients

    Labelled ingredients for pumpkin banana muffins (see recipe for details).

    A few notes about the ingredients:

    1. Banana - In order to make the sweetest banana muffins, wait for your banana to get ripe and spotty before using them in your muffin batter. As bananas ripen, they become more sweet and add the perfect natural sweetener to these muffins. 
    2. Butter - I always recommend unsalted butter, but salted butter can be used in a pinch. If using, omit the additional kosher salt.
    3. Pumpkin puree - This recipe is made with 100% pure pumpkin puree. When shopping for pumpkin puree, always check the ingredients. If you accidentally buy pumpkin pie mix or pumpkin pie filling in a can, your muffins are going to be overly sweetened. 
    4. Milk - For the perfect batter consistency, you’ll need ¼ cup of milk. You can use your favorite milk or whatever you have on hand. If you use a non dairy milk, make sure it is unsweetened so the flavor of your muffins is not altered.
    5. Rolled oats -  In addition to all purpose flour, rolled oats are essential to making a homemade crumb topping. For best results, use rolled oats NOT instant oats. 

    📓 Instructions

    1. Preheat and prep. Preheat the oven to 350 degrees F and spray a muffin pan with nonstick cooking spray or line with 12 muffin liners. 
    Dry ingredients mixed in a bowl. Wet ingredients in a separate mixing bowl.
    1. Whisk together the dry ingredients. In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg, and ginger. Set aside.
    2. Whisk together the wet ingredients. In a large bowl, whisk together sugar, melted butter, pumpkin puree, mashed bananas, eggs, milk, and vanilla extract.
    Dry ingredients added to the wet ingredients. Crumble made in a separate mixing bowl.
    1. Pour the dry ingredients into the wet ingredients. Whisk until just combined - avoid overmixing. 
    2. Prepare the muffin crumb topping. In a medium bowl, combine the cold butter, flour, brown sugar, oats, cinnamon, and kosher salt. Using a pastry cutter or a fork, cut the butter into the other ingredients until it creates a pea-sized crumb.
    Pumpkin banana batter in a muffin pan. Muffins topped with banana slices on a serving tray.
    1. Fill the muffin pan. Scoop the muffin batter into the prepared muffin pan. Fill each muffin cup almost to the top. Spoon the crumble overtop each and place a slice of banana on top of the crumble. 
    2. Bake. Transfer the muffin pan to the oven and bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean with just a few crumbs. 
    3. Cool the pumpkin banana muffins. Allow the muffins to cool in the pan for 10 minutes, then turn the muffins out onto a wire rack to cool completely.
    Pumpkin banana muffins with an oat crumble on a serving tray.

    ⁉️ Substitutions and Alterations

    • How to use pumpkin pie spice instead: If you’d like, you can substitute ¾ teaspoon of store-bought pumpkin pie spice in place of the called for ginger and nutmeg.

    ❄️ How to Store

    Storage: Since these muffins contain fresh slices of banana on top, they are best stored in the refrigerator to preserve the ingredients. If stored in an airtight container, these pumpkin banana muffins will last for up to 7 days. If you prefer to store your muffins at room temperature, you can do so, but they should be eaten within 1 to 2 days.  

    Do pumpkin muffins freeze well? Yes! Most muffins will freeze well, including these pumpkin banana muffins. To freeze, wrap each individual muffin in plastic wrap and place together in a zip top bag. Thaw the muffins on the counter or in the refrigerator overnight. Then, once the muffins are defrosted, prepare the glaze and top the muffins as usual.

    🔍 FAQs

    Can I replace the banana with additional pumpkin?

    No, I do not recommend replacing the banana with additional pumpkin. The banana not only adds flavor, but is an additional natural source of sweetness. If you were to replace the banana with additional pumpkin puree, the bread would be fairly bland tasting.

    What can I substitute the bananas for in these muffins?

    Although bananas are a main ingredient in this recipe, they can most likely be substituted with unsweetened applesauce if needed. I haven't personally tried this, but applesauce bakes similarly to bananas and should add the sweetness that is needed. Make sure to use unsweetened applesauce because sweetened applesauce will make your muffins too sweet.

    Can I use frozen bananas in these pumpkin muffins?

    Yes! We typically think of smoothies or other cold recipes when we think of frozen bananas, but they can be used in baking too. If you thaw frozen bananas in the refrigerator or at room temperature, they will become very soft again and easy to mash. Once soft, mash them and add the frozen bananas to your recipe as called for.

    💭 One More Tip

    Use room temperature eggs. Eggs that have come to room temperature will mix into the muffin batter more easily and make for softer, fluffier muffins. Before baking, allow them to sit on the counter for about 30 minutes.

    Pumpkin banana muffin with a bite taken out to show the fluffy center.

    🍴 Related Recipes

    • Pumpkin Bread with Cream Cheese Frosting
    • Pumpkin Blueberry Bread
    • Pumpkin Banana Muffins
    • Pumpkin Cream Cold Foam (Starbucks Copycat)

    Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!

    📖 Recipe

    Pumpkin banana muffin with an oat crumble and sliced banana on top.

    Pumpkin Banana Muffins

    These pumpkin banana muffins are light, buttery heaven! They’re filled with sweet bananas, pumpkin puree, and the best blend of fall spices. Top them with the rich crumb topping and a slice of banana for the final touch. Enjoy them all season long for breakfast or dessert.
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Diet: Kosher, Vegetarian
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Servings: 12 muffins
    Calories: 292kcal
    Author: Alana Lieberman
    Cost: $15

    Equipment

    • Mixing Bowls
    • Muffin Pan

    Ingredients

    For Pumpkin Banana Muffins

    • 1 ½ cups all purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¾ teaspoon kosher salt
    • 2 teaspoons ground cinnamon
    • ½ teaspoon ground nutmeg*
    • ¼ teaspoon ground ginger*
    • 1 cup granulated sugar
    • ½ cup (1 stick) unsalted butter, melted
    • ½ cup 100% pure pumpkin puree
    • ½ cup mashed banana (about 1 ripe medium-sized banana), plus 1 extra banana for slicing and topping
    • 2 large eggs
    • ¼ cup milk
    • ½ teaspoon vanilla extract

    For the Crumb Topping

    • 4 tablespoons (½ a stick) unsalted butter, cold
    • ½ cup all purpose flour
    • ¼ cup light brown sugar
    • ¼ cup old fashioned rolled oats
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon kosher salt

    Instructions

    • Preheat oven to 350 degrees F. Spray a muffin pan with nonstick spray or line with 12 muffin liners.
    • In a medium bowl, whisk together flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg, and ginger.
    • In a large bowl, add sugar, melted butter, pumpkin puree, mashed bananas, eggs, milk, and vanilla extract. Whisk to combine.
    • Pour the flour mixture into the pumpkin mixture and whisk until just combined. Do not overmix.
    • Make the crumble: In a medium bowl, combine cold butter, flour, brown sugar, oats, cinnamon, and kosher salt. Using a pastry cutter or a fork, cut the butter into the other ingredients until it creates a pea-sized crumb.
    • Scoop muffin batter into the prepared muffin pan. Fill each one almost to the top. Spoon crumble over top of each and place a slice of banana on top of the crumble.
    • Place muffins in the oven and bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean with just a few crumbs.
    • Allow muffins to cool in the pan for 10 minutes, before removing them and placing them on a wire rack to cool completely.

    Notes

    1. Store pumpkin banana muffins in an airtight container in the refrigerator up to 1 week. Muffins are best when served the same day or the next day.
    2. If freezing, freeze the muffins individually wrapped with plastic wrap and placed in a zip top bag. Thaw muffins on the counter or in the refrigerator overnight.
    3. *¾ teaspoon of store-bought pumpkin pie spice can be used in place of the nutmeg and ginger. 

    Nutrition

    Calories: 292kcal | Carbohydrates: 41g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 291mg | Potassium: 103mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1999IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
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      Recipe Rating




    1. Marni

      October 30, 2022 at 8:29 pm

      5 stars
      These are a MUST! I do not usually love pumpkin flavors, but the banana and pumpkin combo was amazing! I would definitely make these again.

      Reply
      • Alana Lieberman

        November 01, 2022 at 10:08 pm

        That's great! I love these muffins as well. Thanks for the comment 🙂

        Reply

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