These tasty muffins are incredibly soft and moist, with a surprisingly good combination of flavors. They are easy to make in one bowl, keep well, can be frozen and are ready in 45 minutes. We love them for breakfast, lightly toasted with a drizzle of honey or maple syrup.
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Fall breakfast muffin
For banana and pumpkin muffin fans, this is the perfect solution.
Both flavors are present without being invasive. They're not as heavily spiced as these pumpkin maple muffins, but some cinnamon and vanilla complement the star ingredients.
It's a wonderful recipe and the perfect fall treat and afternoon snack for back-to-school season. We always like to have some frozen for when the craving hits.
When the fall season starts, I make large batches of fresh pumpkin puree (or butternut squash) and use it in all sorts of pumpkin recipes, from pumpkin sheet cake to pumpkin gnocchi. Now, we have a new banana pumpkin muffin on that list.
- Quick and easy: as with most muffins in this blog, it comes together easily and quickly. You can have them out of the oven in 30 minutes.
- Super moist: they're fluffy, tender, and everything you want in a breakfast muffin.
- Make ahead: they keep well for several days and freeze for a month. So have them ready at all times and warm them before eating.
Ingredient list
- Pumpkin puree: use canned or fresh. I use homemade pumpkin puree (or butternut squash).
- Bananas: for the best banana flavor use overripe bananas, which usually have brown spots and nobody wants to eat.
- White granulated sugar.
- Brown sugar: light or dark.
- Oil: I use sunflower because it doesn't add extra flavor, and I want the pumpkin to shine. But in theory, you can use any type, even olive oil.
- Eggs: fresh, large.
- Pumpkin pie spice.
- Vanilla extract.
- All-purpose flour.
- Salt.
- Baking powder and baking soda: make sure they aren't expired.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & substitutions
- Add-ins: add chocolate chips or chopped nuts like pecans or walnuts to the batter.
- Pumpkin banana bread: bake this recipe in a 9x5-inch loaf pan.
- Sweeteners: you can use just brown sugar. They will have a more caramelized flavor and be a tad moister. A tablespoon or two of maple syrup can be added for a different flavor; reduce the same amount of sugar.
- Flours: you can substitute some white flour for almond or whole wheat flour. About ½ cup. Make sure they are finely ground. It will change the texture, making the muffins slightly rustic and less fluffy.
- Flavorings: besides the pumpkin pie spice and vanilla, add some orange zest or a dash of ground ginger to the batter for a different flavor.
- Healthy pumpkin banana muffins: use coconut oil, coconut sugar, and white whole wheat flour (or a mix with finely ground whole wheat flour). The muffins will be less sweet.
- Mini muffins: this recipe makes about 24 small ones. I use this mini muffin pan without paper liners.
Steps to make pumpkin banana muffins
These moist muffins are very simple to make. No fancy equipment is needed, just a bowl and a whisk.
Using oil means you beat it with the sugar, but there's no creaming step. So it won't get much lighter in color or grow in volume; that is fine.
- Beat oil and sugars in a large bowl until well mixed, and add the eggs.
- Mix in the pumpkin puree and vanilla. The mixture will be very fluid at this point.
Vintage Kitchen Tip
Don't overmix after you add the flour so the muffins are light and fluffy. Use a spatula or a hand whisk, not an electric mixer.
- Add the sifted dry ingredients (flour mixture and spices) and stir to combine. Don't beat at this point; use a spatula or whisk.
- Add the mashed banana and incorporate without overmixing.
Baking
Preparing the muffin pan
- Paper liners: also called paper cups or called muffin liners. This is the easiest way, but the muffin tops are the only part that will be crusty.
- Butter or baking spray: it's messier, and you have to wash the pan afterward, but the crust forms all around the muffins because the whole metal surface is in contact with the batter.
- Each muffin tin (or muffin cup) should be filled no more than ¾ of its capacity so it doesn't overflow during baking.
- When are they done? They will rise and be springy to the touch without feeling wobbly. A cake tester or toothpick inserted in the center should come out clean. As soon as this happens, remove them from the oven.
Storage
- Room temperature: keep them for a day or two if the place is cool. Cover so they don't dry out.
- Refrigerator: after that, wrap and keep them in the fridge. Warm slightly before eating.
- Freezing: cover in plastic wrap first and then foil, or use a freezer bag. Keep them frozen for up to a month. I defrost them directly in a medium oven, but you can let them come to room temperature first, unwrapped.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.- Filling the muffin pans: make sure you don't pass ¾ of the capacity. It's the easiest way to avoid overflow when baking them.
- Double batch: this recipe can easily be doubled if making them for a large crowd or if you want to make ahead and freeze.
- Oil: any vegetable oil can be used in theory, the same amount in volume. Coconut oil will make them a tad healthier and less moist IMHO. But still great. Don't refrain from making them if you want to use coconut oil.
Related recipes you might like:
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Banana Pumpkin Muffins (quick and easy)
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These muffins are incredibly moist and soft, with a surprisingly good combination of flavors. They are easy to make in one bowl, keep well, and can be frozen. We love them for breakfast, toasted with a drizzle of honey. It is an excellent addition to our muffin recipes category.
Ingredients
- ¾ cup sunflower oil
- ½ cup brown sugar
- ½ cup white sugar
- 2 eggs, at room temperature
- 6 tablespoons pumpkin puree, canned or homemade pumpkin purée
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin spice mix
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons mashed banana
Instructions
- Preheat the oven to 350°F (180°C).
- Butter or spray 12 regular muffin tins or line with paper cups.
- Beat ¾ cup sunflower oil with ½ cup brown sugar and ½ cup white sugar for 1 minute in a large bowl.
- Add 2 eggs, one by one, beating until fully incorporated but don't overbeat.
- Add 6 tablespoons pumpkin puree, ½ teaspoon vanilla extract and mix well.
- Add 6 tablespoons mashed banana and stir to combine.
- Sift 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt and ½ teaspoon pumpkin spice mix. You can use a medium bowl or have them measured and sift them directly over the oil mixture (what I do).
- Add the dry ingredients in 2 parts to the pumpkin mixture, integrating well with a spatula. I don't recommend an electric mixer for this part so as not to overmix them.
- Fill the paper liners up to ¾ of their capacity. Do not fill more than that so they don't overflow while baking.
- Bake for about 25 minutes or until a cake tester or toothpick comes out dry.
- Let cool on a wire rack.
- Store covered at room temperature for two days and then refrigerate or freeze, covered or well wrapped. Warm lightly in the oven before eating.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend travking how your oven works and what tiny details you might need to adjust.
Pans: I use regular-sized tins, but you can also make mini muffin tins (which yield a larger quantity and require less baking time) or jumbo (which yield fewer muffins and take longer to bake).
Double batch: this recipe can easily be doubled if making them for a large crowd or if you want to make ahead and freeze.
Oil: any vegetable oil can be used in theory, the same amount in volume. Coconut oil will make them a tad healthier and less moist in my experience, but still great. Don't refrain from making them if you want to use coconut oil.
Did you try this recipe?Mention @vintagekitchennotes or tag #vintagekitchenrecipe on Instagram and I'll share it!
Verena says
Super delicious and tender. I used homemade pumpkin puree from steamed pumpkin, as canned pumpkin puree is not available in Australia.
My muffins were done in 20 minutes. Thank you for sharing this delicious recipe. I'm going to make it again tomorrow and I'll add some choc chips to the batter.
Paula Montenegro says
I'm SO happy to know they worked out so well Verena! Chocolate chips sound perfect; I might add them myself next time. Have a great weekend.
Debbie the NY Baker says
Hi, Paula - these muffins look delicious, but the recipe is puzzling. There is no indication when to add the pumpkin pie spice (I think probably with the cinnamon) and since there's no zucchini in the recipe, the instruction to add it seems out of place. Thanks for clarifying!
Paula Montenegro says
Hi Debbie! You add the pumpkin spice with the dry ingredients. And there's no zucchini. I checked the recipe and rewrote a line so it's clear now. Have a great weekend.
Deborah says
Hi Paula. These muffins look truly delightful, full of flavour, moist, fluffy and delicious just perfect with a cup of tea or coffee anytime of the day! I like a jumbo muffin so your option in the notes to size them up from regular to jumbo is pleasing to see. How many would you recommend making as a jumbo version? Thank you for sharing this recipe. Taste buds are already popping!
Paula Montenegro says
Hi Deborah! Happy to know you'll be making them.
The recipe makes 12 regular ones, so I'm guessing 8 or 9 jumbo ones. Cutting the yield in half I think will be too much batter for each muffin and they might not bake well since jumbo muffin cups are usually taller but not much wider.
Deborah says
Thank you. I will go with a batch of 9, a more moderate serving! . Trying not to be too overindulgent!!! Happy baking!