These easy pumpkin banana bread muffins are the PERFECT balance of pumpkin and banana flavor and incredibly moist! These delightful muffins are spiced with cinnamon, topped with a delicious sweet crumb topping, and made in ONE BOWL! This recipe comes together in less than 30 minutes, SO EASY and your whole family will love them!
These pumpkin banana muffins are perfect for any holiday, barbeque, party, family get-together, or Sunday morning! And with the addition of pumpkin, they are perfect for the fall and winter months. This recipe makes a batch of about 12 muffins and is SO quick and EASY to make for your WHOLE family!
As a tip, don’t forget the crumb topping for these delicious muffins! The crumb topping adds the perfect amount of sweet crunch to the tops of these perfectly balanced muffins!
This was inspired by other banana recipes on my site like my baked banana donuts recipe, easy chocolate strawberry bread recipe with bananas, and my double chocolate loaf cake recipe with bananas!
Pumpkin Banana Muffin Ingredients
This recipe is SO EASY to make, made in ONE BOWL, and is made from ingredients commonly found in your fridge or pantry! For this flavorful, and moist, pumpkin banana muffins recipe you will need the following ingredients:
Pumpkin Banana Muffins
- Pumpkin puree-Canned plain pumpkin puree is recommended and makes this recipe super easy! Just be careful not to purchase pumpkin pie puree.
- Bananas-Be sure to use ripe bananas for this recipe and mash well into a liquid. If you want to speed up the riping process, place your bananas in the fridge overnight.
- Sugar-I used granulated sugar for this recipe but feel free to use coconut sugar for this recipe.
- Brown sugar-Light brown sugar is the preferred brown sugar to use for this recipe.
- Yogurt-Plain Greek yogurt is preferred for this recipe, however, you can use regular or vegan plain yogurt as well. If you don’t have yogurt, you can substitute with plain applesauce.
- Vanilla extract-Vanilla extract, or vanilla paste, is preferred for this recipe.
- Apple cider vinegar-If you do not have apple cider vinegar, you can also use regular white vinegar.
- All-purpose flour-I used all-purpose flour for this recipe but feel free to also use 1:1 gluten free flour to make this recipe gluten-free.
- Cinnamon, Ginger, Nutmeg spices– You can also use pumpkin pie spice if you have this on hand, you would use 1 tablespoon.
- Baking powder/Baking soda-Since this recipe is egg free, don’t skip on the baking powder and baking soda.
- Salt-I used sea salt for this recipe but you can also use kosher salt or table salt.
Crumb Topping:
- All-purpose flour-I used all-purpose flour for this recipe but feel free to also use 1:1 gluten free flour to make this recipe gluten-free.
- Brown sugar-Light brown sugar is the preferred brown sugar to use for this recipe.
- Salt-I used sea salt for this recipe but you can also use kosher salt or table salt.
- Butter-Unsalted butter is preferred, however if you do have salted butter, just omit the salt from the crumb topping ingredients.
See recipe card for additional details and quantities.
Step-by-Step Instructions
For the full instructions and measurements for how to make this delicious recipe, please skip down to the recipe card at the bottom of the post!
Use the following step-by-step instructions for how to make this easy pumpkin banana bread muffins:
Add pumpkin puree, mashed bananas, sugar, brown sugar, yogurt, vanilla extract, and apple cider vinegar to a large mixing bowl. Mix well until incorporated.
Then to the same bowl, add flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Use a spatula to fold the dry ingredients into the wet ingredients.
Mix until just combined and you no longer see any bits of flour.
To make the crumb topping, mix together the flour, sugar, salt, and melted butter in a small bowl. Mix well until a crumb topping forms. Then crumble the mixture liberally on top of each unbaked muffin.
Bake the pumpkin banana muffins in the oven for 15 minutes or until the crumb topping is golden brown.
Remove from oven and enjoy while still warm!
Hint: Make sure you do not over mix the muffin batter once you add the dry ingredients. Fold in the dry ingredients with a spatula until no more dry ingredients (like flour) are seen. Then stop mixing.
Spiced Pumpkin Banana Muffin Substitutions
Are you gluten-free or vegan? This recipe has the following substitutions so that you can still enjoy this easy, and incredibly moist, muffin recipe!
- Gluten-Free–If you want to try a gluten free version of this recipe then I recommend using King Arthur’s measure for measure gluten-free flour instead of all-purpose flour.
- Vegan–To make this recipe vegan, substitute for vegan butter and vegan yogurt!
Pumpkin Muffin Variations
There are so many fun additional topping variations that you can use with this recipe along with the crumb topping!
- Melted chocolate
- Peanut butter
- Marshmallow fluff
- Caramel
- Nuts
- Apple butter
The possibilities are endless! My favorite is to pair this pumpkin banana muffin recipe with cinnamon butter while the muffins are still warm!
Equipment
This pumpkin banana muffin recipe is so easy because it comes together in just ONE bowl! I would recommend a large mixing bowl for this recipe.
If you are making the optional crumb topping for these delicious muffins, then you will also need a small mixing bowl.
Lastly, you will need a non-stick cupcake/muffin baking pan for baking these muffins in the oven. Here is the link to my favorite cupcake baking pan!
Storage
Store these muffins in an airtight container, or a resealable plastic bag, in the fridge for 5-7 days or you can freeze your muffins in the freezer for 3-4 months!
This recipe is so perfect for those quick breakfasts or snacks when you, and your family, are hungry! Or when your expecting company over. Just defrost your muffins from the freezer for about 3 hours before they arrive and you are set with a quick dessert, or breakfast, recipe!
Top tips
- As a tip, don’t forget the crumb topping for these delicious muffins! The crumb topping adds the perfect amount of sweet crunch to the tops of these perfectly balanced muffins!
- Make sure you do not over mix the muffin batter once you add the dry ingredients. Fold in the dry ingredients with a spatula until no more dry ingredients (like flour) are seen.
- My favorite is to pair this pumpkin banana muffin recipe with cinnamon butter while the muffins are still warm!
Frequently Asked Questions (FAQs)
The secret to moist muffins is to avoid over mixing the batter and to add either yogurt, sour cream, or applesauce to the batter to keep your muffins perfectly moist.
Your pumpkin muffins can become gummy if you over mixed your batter and created too much gluten within your muffin batter. Ensure that you do not over mix your muffin batters.
Bakery muffins are typically so much better because they are large, moist, and topped with a crumb topping or a crisp sugary crust! You can make your muffins bakery style right at home!
Related
Looking for other recipes like this? Try these:
Other Recipes
These are some of my other favorite recipes from the blog:
Easy Pumpkin Banana Bread Muffins Recipe
Equipment
- 1 Large mixing bowl
- 1 Cupcake Muffin Baking Pan
- 1 Small bowl optional for the crumb topping
Ingredients
Pumpkin Banana Muffins
- 3/4 Cup Pumpkin puree canned
- 2 Bananas ripe and mashed
- 3/4 Cup Granulated sugar or your preferred sweetener
- 3/4 Cup Brown sugar light brown sugar
- 1/3 Cup Yogurt plain Greek yogurt preferred; room temperature
- 1 Tbsp Vanilla extract
- 1 Tbsp Apple cider vinegar
- 2 1/4 Cup All-purpose flour or 1:1 gluten free flour
- 1/2 Tbsp Cinnamon
- 1 Tsp Ginger ground ginger spice
- 1/4 Tsp Nutmeg fresh or ground
- 1 Tsp Baking powder
- 1 Tsp Baking soda
- 1/4 Tsp Salt
Crumb Topping (Optional)
- 3/4 Cup All-purpose flour or 1:1 gluten free flour
- 1/4 Cup Brown sugar light brown sugar preferred
- 1/4 Tsp Salt
- 1/4 Cup Unsalted butter melted
Instructions
Pumpkin Banana Muffins
- Preheat oven to 400 degrees Fahrenheit. Line your cupcake pan with 12 cupcake liners and set aside.
- Add pumpkin puree, mashed bananas, sugar, brown sugar, yogurt, vanilla extract, and apple cider vinegar to a large mixing bowl. Mix well until incorporated.
- Then to the same bowl, add flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Use a spatula to fold the dry ingredients into the wet ingredients. Mix until just combined and you no longer see any bits of flour. Be careful not to over mix.
- Use a 1/2 cup measuring cup, or an ice cream scoop, to fill each cupcake liner with muffin batter to the top of each liner. Continue until you have filled all 12 cupcake liners.
- To make the crumb topping, mix together the flour, sugar, salt, and melted butter in a small bowl. Mix well until a crumb topping forms. Then crumble the mixture liberally on top of each unbaked muffin. (Note: it will seem like a lot of crumb topping, but as the muffin bakes, the crumb topping will spread over the top evenly).
- Bake the pumpkin banana muffins in the oven for 15 minutes or until the crumb topping is golden brown. Be sure to check the middle of each muffin with the a tooth pick to make sure the tooth pick comes out clean and that your muffin is fully baked.
- Allow to cool, remove the muffins from the cupcake baking pan, and enjoy!
Best muffins ever! Delicious and buttery goodness 😋