Spiced Pumpkin Banana Muffins Recipe

Moist and tender pumpkin banana muffins are a delightful, small-batch twist on classic banana bread — the same comforting flavors baked into individual muffins. The blend of ripe banana and pumpkin puree, warmed with pumpkin spice, makes an ideal quick breakfast, brunch item, or afternoon snack. Before baking, add chocolate chips or chopped nuts on top for extra texture and flavor.

I developed this recipe to use an overripe banana and some pumpkin puree left in the fridge. The result is a tender muffin with balanced sweetness and warm spice notes. This small-batch version yields seven muffins, which is perfect for smaller households or when you don’t want a large batch taking up space in the pantry.

Why You’ll Love This Recipe

• This is a true small-batch recipe — it makes 7 muffins, so you won’t end up with more than you can eat.
• The muffins are moist and tender, with a pleasant pumpkin-spice aroma and banana flavor throughout.
• Made from simple pantry ingredients: pumpkin puree, a ripe banana, flour, sugar, butter, and common leavening agents and spices.
• They’re delicious warm from the oven and they also taste great cold, making them handy for on-the-go breakfasts or snacks.

Ingredients for Pumpkin Banana Muffins

Printable recipe card: copy the ingredient list and follow the step-by-step instructions below.

• 1 overripe banana (about 1/2 cup), mashed
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup white granulated sugar
• 6 tablespoons unsalted butter, melted and cooled
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• Optional toppings: chocolate chips, chopped nuts

Step-by-Step Instructions for Pumpkin Banana Muffins

1. Preheat the oven to 350°F (175°C). Line a muffin pan with 7 liners, leaving every other cup empty to encourage even airflow and rounded tops. If you prefer, grease the tin instead of using liners.
2. In a mixing bowl, beat the mashed banana, pumpkin puree, and sugar until smooth.
3. Add the melted butter, egg, and vanilla extract, mixing until incorporated.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
5. Gently fold the dry ingredients into the wet mixture using a large spoon or spatula. Stir only until the batter is just combined — do not overmix to keep the muffins tender.
6. Use an ice cream scoop or spoon to fill each muffin cup about two-thirds full. This helps create an even rise.
7. If desired, sprinkle chocolate chips or chopped nuts on top of each muffin before baking.
8. Bake for 20–25 minutes, or until a toothpick or cake tester inserted in the center comes out clean and the tops spring back lightly when touched.
9. Let the muffins rest in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Tricks

• Leave empty spaces between muffin cups in the pan to allow better air circulation and achieve nicely domed tops.
• Do not overmix the batter. Stir until ingredients are combined; small lumps are fine and help keep the muffins tender.
• Top muffins with add-ins just before baking so they stick and brown slightly on top.
• If you prefer a richer flavor, replace 1–2 tablespoons of the white sugar with brown sugar or add a splash of molasses.

Equipment

You only need basic equipment for this recipe: a muffin tin, muffin liners (or nonstick spray), mixing bowls, a whisk or spoon for dry ingredients, and a mixer or spatula for the wet ingredients. An ice cream scoop helps portion batter evenly.

Storage

Store muffins in an airtight container at room temperature for up to 4 days. For longer storage, place cooled muffins in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator or warm briefly in the microwave.

Recipe Yield & Times

• Yield: 7 muffins
• Prep time: about 5 minutes
• Cook time: 20–25 minutes
• Total time: about 27–30 minutes

Variations & Serving Ideas

• Add 1/2 cup chocolate chips to the batter for extra sweetness, or sprinkle them on top before baking.
• Use chopped pecans or walnuts for a crunchy topping.
• For a spiced twist, increase pumpkin pie spice slightly or add a pinch of ground cinnamon and nutmeg.
• Serve with butter, cream cheese spread, or a light drizzle of maple syrup for a brunch option.

Related Pumpkin & Banana Recipe Ideas

• Pumpkin Bread (cake mix or homemade)
• Pumpkin Roll with Cream Cheese Filling
• Turkey Pumpkin Chili
• Buttermilk Banana Bread
• Peanut Butter Chocolate Chip Banana Bread
• Banana Cream Pie with cooked pudding
• Banana Bread Chocolate Chip Cookies

Notes: I topped some muffins with mini chocolate pieces and chopped pecans for extra flavor and texture, but feel free to use your favorite chips or nuts. If baking for more people, simply double the ingredients to yield a larger batch.