Pumpkin Banana Muffins

The Best Pumpkin Banana Muffin Recipe

My family adores banana bread and pumpkin muffins. But banana and pumpkin together? These Pumpkin Banana Muffins are proof that these two ingredients are a match made in heaven.

The subtle flavor of the pumpkin is enhanced with the sweetness of the banana. Paired with maple syrup and pumpkin spice, these Banana Pumpkin Muffins are richly flavored and oh-so tender and moist.

But this recipe goes beyond just delivering a soft and flavorful pumpkin banana muffin! Adding a buttery streusel topping, this is one muffin recipe worthy of a bakery! Pair them with a Homemade Pumpkin Spice Latte, and you have the ultimate cozy (and easy) treat!

Better-for-You Ingredients

My recipe for pumpkin banana muffins stands out not only for its flavor, but the muffin itself is rather wholesome. While the optional streusel is made with butter and brown sugar, the muffins themselves are made with whole wheat flour and without refined sugars or added oil. You can also easily modify this pumpkin banana muffin to be dairy-free, gluten-free, and egg-free following the recipe modifications I provide.

• Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling, which is spiced and sweetened. 
• Banana: Use ripe, browning bananas, which will not only mash easily but will also help sweeten the muffins.
• Spices: This recipe uses pumpkin pie spice and additional ground cinnamon giving these muffins incredible warmth, enhancing both the pumpkin and banana in the muffins.  
• Coconut Milk: Canned coconut milk compliments the warm, earthy flavors of pumpkin and adds additional richness to the muffins. Feel free to use buttermilk or whole milk in place of the canned coconut milk. 
• Streusel Ingredients: I love topping these muffins with a streusel made with oats, pecans, brown sugar, and butter. This addition does add a bit of fat and added sugar, but it adds amazing texture and flavor to the muffins.

How to Make Pumpkin Banana Muffins

The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.

1. Sift the dry ingredients. While you could certainly just whisk the flour, leavening agents, and spices together, I find sifting helps to prevent clumps of baking soda and baking powder in the muffins and keeps the batter lighter. This results in a fluffier pumpkin banana muffin without any white specks of unpleasant baking powder!
2. Mash the banana well. Using ripe bananas not only helps to sweeten the muffins, but it also makes it easy to mash the bananas into a paste-like consistency using just a fork. This will help to ensure the banana is fully broken down and the texture and banana flavor is consistent throughout each muffin. Once broken down, add in the pumpkin puree, coconut milk, eggs, vanilla, and maple syrup and mix to combine.
3. Don't over-mix the batter. Instead, simply fold the banana pumpkin mixture into the flour mixture, using a spatula or wooden spoon, until no pockets of flour remain. Using a mixer or whisk to beat the batter activates the gluten in the flour and will cause the muffins to be tough.

4. Use an ice cream scoop, to evenly divide the muffin batter. This will keep each muffin the exact same size which means they will bake evenly.

5. Add a streusel. Remember, the brown sugar oat streusel is OPTIONAL. If you want to keep these banana pumpkin muffins super wholesome (and still delicious), omit it. If not, combine flour with oats, chopped nuts, brown sugar, and cinnamon. Stir in melted butter and then generously sprinkle over each muffin.

6. Bake. With or without the streusel topping, bake the muffins until the tops are set and a toothpick inserted into the center comes out clean.

Storage Instructions

• At Room Temperature: These Banana Pumpkin Muffins are made with whole grains, super moist, and preservative-free. Therefore, they will quickly mold if stored at room temperature for longer than 48 hours.
• Refrigerate: This is my preferred storage method. Allow the baked muffins to cool to room temperature and then store the muffins in an airtight container in the refrigerator, where they will last for up to 5 days.
• Freeze: Place baked, cooled muffins into a freezer-safe container or bag and store in the freezer for up to 3 months. Defrost in the fridge or microwave.