These Moist and Easy Pumpkin and Banana Muffins are the perfect way to bring the warm flavors of fall into your kitchen.

These tender muffins combine banana flavor with pumpkin spice for a soft texture and cozy aroma that’s perfect any time of year. No complicated steps, no fancy tools – just a large mixing bowl, a muffin pan, and a few measuring cups.

Whether you’re baking for the whole family or prepping a batch for yourself, these are a great way to enjoy the flavors of fall with minimal effort.

If you’ve been looking for muffin recipes that give you soft, moist muffins without the stress, this one’s a winner. It’s perfect for using overripe bananas and leftover pumpkin puree, and it works just as well for mini muffins as it does for standard muffin cups.

Ingredients

This recipe calls for simple ingredients, which can be found in any grocery store. Each one plays an important role in giving these banana pumpkin muffins their soft texture and warm flavor.

All-purpose flour: Creates the structure and helps hold the muffin batter together.
Baking soda: Provides lift, allowing the muffins to rise high.
Salt: Balances flavors and enhances the warm spices.
Cinnamon: Adds that classic fall spice aroma.
Nutmeg: Brings warmth and depth to the flavor profile.
Cloves: Offers a slightly sweet, spicy kick that pairs with pumpkin.
Granulated sugar: Adds sweetness and helps with browning on the tops of the muffins.
Brown sugar: Adds moisture and a hint of molasses flavor.
Canola oil: Keeps muffins moist without weighing them down.
Milk: Adds richness and blends the wet ingredients smoothly.
Vanilla extract: Enhances the overall flavor.
Egg: Binds the ingredients and gives structure.
Mashed ripe banana: Provides natural sweetness and banana flavor.
Pumpkin purée: Gives the muffins their pumpkin flavor and keeps them moist.
Powdered sugar: Forms the base for the cinnamon drizzle.
Milk: Loosens the powdered sugar for the drizzle.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-Ons & Substitutions

Swap canola oil with coconut oil, vegetable oil, avocado oil, or olive oil.
Use homemade pumpkin puree or canned pumpkin puree. Avoid pumpkin pie filling, which is already sweetened and spiced.
Add dark chocolate chips for extra richness.
Sprinkle cinnamon sugar on the tops of the muffins before baking for a sweet crust.

How to Make Easy Pumpkin & Banana Muffins

Muffins:

Preheat your oven to 400°F and line your muffin pan with paper liners or lightly grease with cooking spray.

In a large mixing bowl, whisk together the dry ingredients (flour, baking soda, salt, cinnamon, nutmeg, and cloves) until well combined. This ensures the spices are evenly distributed in every bite.

In a separate bowl, combine the wet ingredients: granulated sugar, brown sugar, oil, milk, vanilla extract, mashed banana, and pumpkin puree. Mix until the texture is smooth and fully blended.

Add the egg and stir again until combined.

Gently fold the wet ingredients into the dry ingredients using a spatula or wooden spoon. Stir only until the flour is incorporated, as your muffin batter should have a few lumps. Overmixing can lead to tough muffins.

Adding wet ingredients to dry ingredients

Scoop the batter into the prepared muffin cups, filling each about ¾ full for the perfect muffins. Bake for 5 minutes at 400°F, then reduce the temperature to 350°F without opening the oven door. Continue baking for 15–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool the muffins in the pan for 3 minutes before transferring them to a wire rack to cool completely.

Cinnamon Drizzle:

For the cinnamon drizzle, whisk powdered sugar, cinnamon, and milk in a small bowl until smooth. Drizzle over the cooled muffins and enjoy.

Expert Tips

Use overripe bananas for the best banana flavor and natural sweetness.
Ensure your milk and egg are at room temperature for a smoother muffin batter.
Start baking at a higher temperature, then lower it to create tall, domed muffin tops.
Avoid overmixing once you combine wet and dry ingredients. Lumps in the batter are fine.
Cool completely before drizzling to keep the icing from melting into the tops of the muffins.

Frequently Asked Questions

How should I store these muffins?

Let the muffins cool completely, then store them in an airtight container at room temperature for 1–2 days. For longer storage, refrigerate them, wrapped in plastic wrap or in a freezer-safe bag.

Can I make these muffins ahead of time?

Yes! Bake the muffins the day before, let them cool completely, and store them in an airtight container. Add the cinnamon drizzle just before serving for the freshest look and texture.

Can I freeze pumpkin banana muffins?

Absolutely. Place in a freezer-safe bag, and freeze for up to 2 months. Thaw at room temperature or reheat in the oven at 300°F until warmed through. (Wrap each muffin in plastic wrap to preserve freshness even more so than the freezer-safe zipper bag)

Can I use pumpkin pie filling instead of pumpkin puree?

It’s not recommended. Pumpkin pie filling already has sugar and spices, which can make your muffins overly sweet and alter the intended pumpkin spice balance.

Can I make these into mini muffins?

Yes! Use a mini muffin tin and adjust the baking time to about 10–12 minutes after the initial high-temperature bake. Check with a toothpick for doneness.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes! You can use fresh pumpkin, but make sure it’s cooked and pureed until completely smooth.

Roasting fresh pumpkin usually gives the best flavor—just slice it in half, remove the seeds, and roast until tender. Once pureed, measure it the same way you would canned pumpkin.

Keep in mind that fresh pumpkin can be a bit more watery, so you may want to blot it with paper towels to remove excess moisture before adding it to your muffin batter.

Need other cozy breakfast treats? Check out the links below, or take a look here on the blog for more muffin, donuts, and cupcake recipes.