There’s something so comforting about the combination of pumpkin and banana, especially as the weather turns cool. Imagine cozying up with a warm mug of tea and a fluffy muffin bursting with fall flavors. That’s what you get with these Pumpkin Banana Muffins—a little taste of autumn with every bite! Whether you’re a fan of banana bread or pumpkin spice, this recipe brings the best of both worlds together. Let me walk you through my favorite muffin recipe, which is not only easy but can also be adapted to fit vegan and gluten-free diets.

A Little Story About My Love for Muffins

Growing up, I always loved the fall season. The colors, the crisp air, and of course, the cozy foods. Muffins were always my go-to for a quick breakfast or snack, and pumpkin-flavored anything was the highlight of fall. It wasn’t until I started experimenting in my kitchen that I realized how well pumpkin and banana worked together. The result? Banana pumpkin muffins that became an instant favorite in my household. These muffins are soft, fluffy, and full of natural sweetness, perfect for the whole family to enjoy!

What Makes These Pumpkin Banana Muffins Special?

The beauty of these muffins lies in the combination of overripe bananas and pumpkin purée. The bananas add a lovely natural sweetness and moisture, while the pumpkin purée brings a subtle earthiness and that perfect fall vibe. Plus, they’re made with simple ingredients you probably already have in your pantry!

Ingredients You’ll Need

Here’s a breakdown of what goes into making these easy pumpkin banana muffins:

•    Overripe bananas (for that sweet, rich banana flavor)

•    Pumpkin purée (you can use canned or homemade pumpkin puree)

•    Pumpkin pie spice (essential for that cozy fall flavor)

•    Muffin tin (obviously, you need a good one to bake these gems!)

•    Brown sugar or coconut sugar (for sweetness)

•    Vanilla extract (because it enhances every flavor)

•    Coconut oil or melted butter (for richness)

•    All-purpose flour or a combination of whole wheat flour and oat flour

•    Baking powder and baking soda (for those fluffy muffins)

•    Ground cinnamon (adds warmth and depth)

•    A pinch of salt (to balance the flavors)

For the vegan pumpkin muffins, we’ll swap the butter for avocado oil or olive oil, and for the gluten-free option, oat flour or a gluten-free blend like Bob’s Red Mill works wonders.

Equipment List

Before we dive in, make sure you have these on hand:

•    Muffin tin or muffin pan

•    Muffin liners (or use parchment paper liners if you prefer)

•    Large mixing bowl and medium bowl

•    Potato masher (to mash those bananas)

•    Measuring cup and spoons

•    Wire rack (for cooling your muffins)

•    Cookie scoop (for even muffin portions)

How to Make the Best Pumpkin Banana Muffins

Now let’s get into the fun part—baking!

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line your muffin tin with muffin liners or grease it lightly.

Step 2: Mash the Bananas

In a large bowl, mash your overripe bananas using a potato masher until they’re smooth, with just a few small lumps remaining. You want them to be at room temperature for the best results.

Step 3: Mix the Wet Ingredients

Add your pumpkin purée, coconut oil (or melted butter for non-vegan), vanilla extract, and maple syrup to the mashed bananas. Stir until everything is well combined.

Step 4: Combine the Dry Ingredients

In a medium bowl, mix together your all purpose flour (or whole wheat flour and oat flour), baking powder, baking soda, pumpkin pie spice, ground cinnamon, and a pinch of salt. These are your dry ingredients.

Step 5: Make the Muffin Batter

Gradually fold the dry ingredients into the wet ingredients using a spatula. Be careful not to overmix! You just want to stir until there are no more streaks of flour. This will help maintain the fluffy texture of the muffins.

Step 6: Optional Add-ins

For an extra touch, you can fold in some chocolate chips or Greek yogurt if you’re feeling indulgent. I also love adding a sprinkle of cinnamon sugar to the tops of the muffins for a little bit of sweetness and crunch.

Step 7: Fill the Muffin Tins

Use a cookie scoop or a spoon to fill each muffin liner about ¾ full. This ensures the muffins rise just the right amount and don’t overflow.

Step 8: Bake!

Place the muffins in the oven and bake for about 18-22 minutes, or until a toothpick inserted into the center comes out clean. You’ll know they’re ready when the tops of the muffins are golden and slightly firm to the touch.

Step 9: Cool on a Wire Rack

Once baked, let your muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Resist the urge to eat one right away!

Vegan and Gluten-Free Variations

To make these Pumpkin Banana Muffins vegan, simply swap the melted butter for olive oil or avocado oil. If you want them gluten-free, use oat flour or a gluten-free blend like Bob’s Red Mill. Both options work beautifully and still give you the same moist, fluffy texture.

Pumpkin Banana Muffins Printable Recipe Card

Here’s the complete recipe in one go!

Discover other vegan and/or gluten-free recipes below:

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Storage Tips

Once cooled, store these muffins in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. You can also freeze them in a freezer bag for up to 3 months. Just make sure to cool them completely before storing to maintain the texture of the muffins.

Conclusion

These Pumpkin Banana Muffins are the perfect fall treat. They’re light, fluffy, and full of pumpkin flavors. Whether you make the vegan or gluten-free version, I promise they’ll be a hit. Next time you’re looking for a quick breakfast or snack that embodies the best of autumn, give this recipe a try.

FAQs

1.    How can I make these muffins lower in sugar?

You can reduce the sugar by substituting coconut sugar with a sugar substitute like monk fruit sweetener or simply reducing the amount of brown sugar. The natural sweetness from the overripe bananas and pumpkin purée will still provide great flavor without needing a lot of added sugar.

2.    Is homemade pumpkin puree better than canned?

You can use both. Homemade pumpkin puree works perfectly in this recipe and can add a deeper, fresher flavor.

3.    Can I add nuts or other mix-ins to these muffins?

Chopped walnuts, pecans, or even dried cranberries make excellent additions to these muffins. Simply fold them into the muffin batter before baking for added texture and flavor.

4.    How do I prevent my muffins from sticking to the liners?

Using parchment paper liners can help. Also, make sure the muffins cool completely before removing them from the liners. You can also use cupcake liners.

5.    Can I freeze these muffins?

Sure! Store them in a single layer in a freezer bag. They’ll stay fresh for up to 3 months.

6.    Can I substitute the banana with another fruit?

While bananas give these muffins their signature texture, you can try using applesauce or mashed sweet potatoes as an alternative.

7.    How can I make mini muffins?

To make mini muffins, simply use a mini muffin tin and reduce the baking time to 10-12 minutes. Keep an eye on them, as they’ll bake faster than regular-sized muffins. Make sure to check for doneness by inserting a toothpick in the center to see if it comes out clean.

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With these easy adjustments and helpful tips, you can enjoy these Pumpkin Banana Muffins any time of year. They’re perfect for meal prep, a quick breakfast, or a snack to satisfy those fall cravings. Happy baking!