Pumpkin Banana Muffins – 9 Moist & Easy Fall Treats

When fall rolls around, nothing hits quite like the cozy aroma of pumpkin banana muffins baking in the oven. This recipe is everything you love about both pumpkin bread and banana muffins, blended into one soft, spiced, and naturally sweet treat. In this post, you’ll find my go-to muffin recipe that uses real ingredients like ripe bananas, pure pumpkin, and oat flour for a tender crumb and guilt-free flavor. Whether you’re baking for toddlers, meal prepping healthy snacks, or simply craving a warm muffin with your morning coffee—this guide is packed with tips, variations, and everything you need to make perfect pumpkin banana muffins.

The Story & Intro

A Cozy Kitchen Memory: How These Muffins Came to Be

The very first time I made these pumpkin banana muffins, it was one of those quiet fall mornings. Leaves rustled outside, the house smelled like cinnamon, and my toddler had just dropped a half-eaten banana on the kitchen floor. I glanced at the nearly empty can of pumpkin purée in the fridge and thought—why not mix the two?

That first batch? Fluffy, flavorful, and gone within hours.

Ever since then, these muffins have become a seasonal staple in our kitchen. I’ve tweaked the recipe over the years to make it healthier, toddler-friendly, and small-batch when needed. The result is a muffin that’s subtly sweet, delightfully moist, and warmly spiced with cinnamon, nutmeg, and a hint of vanilla. They freeze well, reheat beautifully, and most importantly—everyone in my house loves them.

Whether you’re using canned pumpkin or homemade purée, mashed ripe bananas or those freezer-stored browning ones, this recipe is forgiving and flexible. And let’s be honest—anything that lets you sneak fruit and veggies into a snack for your little ones (without the sugar overload) is a win in my book.

Curious how this compares to a classic muffin? If you’ve tried my Pumpkin Protein Muffins or even the Healthy Greek Yogurt Pumpkin Muffins, you’ll notice these combine the best parts of both—moisture, texture, and flavor—with a sweet touch from ripe bananas.

Why Pumpkin Banana Muffins Deserve a Spot in Your Rotation

Packed with fiber, naturally sweetened, and ready in just 30 minutes, pumpkin banana muffins are perfect for everything from grab-and-go breakfasts to cozy afternoon snacks. You can swap flours, adjust spices, or mix in extras like chocolate chips or chopped nuts. Want gluten-free? Oat flour works beautifully. Want toddler-safe? Skip added sugar and go mini. The base recipe is simple, but the potential is endless.

Ingredients & Creative Variations

Simple, Wholesome Ingredients You’ll Love

What makes these pumpkin banana muffins stand out is how they use pantry staples and real ingredients to create something that tastes indulgent—but feels nourishing. Here’s what you’ll need:

• Mashed ripe bananas – The more spotted, the better. They add natural sweetness and moisture.
• Pumpkin purée – Use canned (not pumpkin pie filling) or homemade for a rich, earthy base.
• Eggs – Bind everything together for a fluffy texture.
• Oat flour or all-purpose flour – Oat flour adds a nutty softness and extra fiber.
• Maple syrup or honey – For natural sweetness without refined sugar.
• Baking soda + baking powder – The dream team for rise and fluff.
• Pumpkin pie spice + cinnamon – For that cozy fall flavor.
• Coconut oil or butter – Adds richness and keeps the muffins tender.
• Vanilla extract + salt – Because even the simplest flavors need depth.

Optional mix-ins: mini chocolate chips, walnuts, dried cranberries, or chia seeds.

This is the same foundation I use in other reader favorites like my Gluten-Free Banana Bread and Super Moist Pumpkin Bread. Simple tweaks, same comfort.

Variations to Fit Every Diet or Craving

• Healthy Banana Pumpkin Oatmeal Muffins: Swap in rolled oats or oat flour and reduce sweetener for a hearty, toddler-approved snack.
• Pumpkin Banana Cake Mix Muffins: Want a shortcut? Combine ripe bananas, canned pumpkin, and a spice cake mix for a quick 3-ingredient version.
• Oat Flour Pumpkin Banana Muffins: For gluten-free needs, oat flour provides structure and moisture.
• Small-Batch Pumpkin Banana Muffins: Halve the recipe to make just 6 muffins—perfect for a weekend treat without the leftovers.
• Pumpkin Banana Bread Muffins: Pour the same batter into loaf pans for a tender, sliceable breakfast option.

Curious how these compare to classic bakes? Try pairing them with something fun like Pumpkin Chocolate Chip Cookies or Pumpkin Snickerdoodle Cookies for a full fall-flavored tray.

Step-by-Step Instructions & Baking Tips

How to Make the Best Pumpkin Banana Muffins

These pumpkin banana muffins are incredibly easy and come together in just one bowl. They’re moist, warmly spiced, and packed with wholesome ingredients. Whether you’re making them for breakfast, snacks, or toddlers, this process delivers perfect results every time.

Step-by-step instructions:

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin or lightly grease it.
2. In a large mixing bowl, mash 2 ripe bananas until smooth. Add 1 cup pumpkin purée, 2 eggs, 1/3 cup coconut oil, 1/3 cup maple syrup, and 1 tsp vanilla extract.
3. Mix in your spices: 1 tsp cinnamon, 1½ tsp pumpkin pie spice, and a pinch of salt. Then add 1 tsp baking powder and ½ tsp baking soda.
4. Stir in 1½ cups oat flour (or all-purpose). Fold gently until just combined—overmixing will make your pumpkin banana muffins dense.
5. Optional: Stir in chocolate chips or walnuts for added texture and flavor.
6. Divide the batter evenly between the muffin cups, filling about ¾ full.
7. Bake for 18–22 minutes. Insert a toothpick—if it comes out clean, your pumpkin banana muffins are done.
8. Let cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

These muffins are a favorite in our house, especially paired with a cozy drink like the Iced Pumpkin Cream Chai. Moist and naturally sweet, these pumpkin banana muffins also freeze beautifully—just wrap and store in freezer-safe bags.

Pro Tips for Fluffy Pumpkin Banana Muffins

• Use ripe bananas: The darker the peel, the sweeter and softer the muffin.
• Room temperature eggs help the batter mix evenly.
• Oven heat matters: For domed tops, start at 375°F for 5 minutes, then reduce to 350°F.
• Let muffins cool uncovered: This prevents sticky tops on your pumpkin banana muffins.

With just a few tweaks, you can turn this into a base for toddler muffins or even recreate the texture of bakery-style Pumpkin Chocolate Chip Cookies—but muffin form.

Serving, Storage, and Muffin Magic

How to Serve Pumpkin Banana Muffins (Any Time of Day)

These pumpkin banana muffins shine all day long—whether you’re rushing out the door or cozying up with a warm drink. Their lightly sweet, spiced flavor pairs beautifully with both breakfast staples and afternoon treats.

Here are some of our favorite ways to serve them:

• Warm with a smear of almond butter or cream cheese for breakfast
• Alongside your morning coffee or pumpkin chai latte
• In lunchboxes as a naturally sweet, kid-friendly snack
• Topped with whipped coconut cream and cinnamon for dessert-style muffins

Because they’re so soft and naturally sweet, these muffins are a great toddler option too. Skip the maple syrup for little ones and opt for mini muffin tins. You’ll get the same flavor in bite-sized form!

These also complement other pumpkin bakes well, like Pumpkin Protein Muffins when you’re planning a weekly snack rotation, or pair them with Pumpkin Snickerdoodle Cookies for your next bake sale.

Storage and Freezing Tips for Lasting Freshness

Your freshly baked pumpkin banana muffins will stay soft and moist for days—if they last that long.

Room Temp: Store in an airtight container for up to 3 days. Leave the lid slightly ajar the first day to prevent sticky tops.

Refrigerator: Keeps well for 5–6 days. Warm up in the microwave for 15–20 seconds to soften before eating.

Freezer: Let muffins cool fully, then wrap each in parchment paper or foil. Place in a sealed freezer bag. To enjoy, thaw overnight or microwave for 30 seconds.

This method keeps them tasting fresh, just like day one. It’s a trick I also use for other freezer-friendly recipes like my Gluten-Free Pumpkin Bread.

These pumpkin banana muffins are also excellent for meal prep—just pop one out of the freezer on busy mornings, and breakfast is done!

FAQs About Pumpkin Banana Muffins

From the first warm bite to the very last muffin in the tin, these pumpkin banana muffins deliver cozy, feel-good flavor in a healthy, family-friendly package. They’re naturally sweet, endlessly adaptable, and perfect for fall—or any time you’re craving a comforting baked treat.

Whether you’re making a full batch to freeze for later or baking a quick weekend snack, this recipe fits right into your rhythm. It’s become a favorite in my kitchen, and I hope it brings that same joy to yours.

For more comforting bakes, try pairing these muffins with other cozy favorites like Pumpkin Oatmeal Cookies or Healthy Greek Yogurt Pumpkin Muffins.

Need more recipes? Follow me on Pinterest.

Print