These Pumpkin Banana Muffins are the ultimate fall treat. All done in under 30 minutes with just a few simple steps. Loaded with pumpkin, pumpkin spice and banana flavors, and a lot of chocolate chips, they're a treat the whole family will love.
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If you're looking for a muffin to take you from breakfast to afternoon snack to dessert - these Pumpkin Banana Muffins areit! Sweet enough for the kids, and a little bit healthier. Similar to banana bread in texture, and all done with a few, quick steps!
For another muffin that's the perfect treat all day long, check out my Lemon Poppy Seed Muffins and Raspberry Muffins. And for something similar yet completely different - Blueberry Banana Muffins are a tasty treat.
Why you will love this recipe
- It's quick and all done in under 30 minutes
- It's easy with a few simple steps
- Loaded with fall flavors from pumpkin & pumpkin spice
- A family favorite - both kids and adults love them!
- Similar to banana bread, but served in a muffin shape
- Made with less sugar and butter for a healthier muffin
- Chocolate chips will make these your #1 fall craving
- They stay soft for days so you can have a treat all week long
What you need to make them
Ingredient notes & substitutions
- Butter: unsalted butter is best, but you can use salted as well - if you do, use less added salt
- Vanilla extract can be swapped for vanilla sugar or vanilla powder, in the same amount
- Pumpkin puree: Make sure to use pure pumpkin puree, not pumpkin pie filling with sugar and spices added.
- Bananas need to be ripe. You can also use frozen mashed bananas.
- Spices can be swapped for pre-made pumpkin spice mix. Use 2-3 teaspoons for 12 muffins.
- Chocolate chips are optional - these muffins are delicious without them as well. I used milk chocolate chips but you can use other types as well, like dark chocolate chips. Or a mix of both!
How to make them
- Place softened butter and sugar in a large bowl
- Mix butter and sugar until soft, fluffy and creamy
- Add eggs and vanilla extract
- Mix well
- Add pumpkin puree and mashed bananas
- Mix well - the batter is going to look broken, and that's fine
- Mix together the dry ingredients
- Add to the batter
- Mix again, until just combined
- Mix in chocolate chips
- Scoop into a lined muffin tin. Fill the liners ¾ of the way.
- Bake for 16-18 minutes at 400°F (200°C)
Tips & tricks
- Don't worry if the batter looks broken after adding bananas - it's going to be fine after adding the flour
- Mash and freeze leftover bananas to use next time you want to make pumpkin banana muffins
- Bake time will vary with your oven
- Don't overbake them! Use a tooth pick or cake tester to check if they are done. When inserted into the middle of a muffin it should come out without any batter. However, it might not be entirely dry - that is fine, they're still done!
- Store leftovers in plastic bags or a muffin tin in room temperature for up to 5 days
- Freeze leftovers to keep them for up to 3 months
Recipe FAQ
Should I refrigerate muffins?
No, most muffins - including these Pumpkin Banana Muffins - are best stored in room temperature.
Can I make mini muffins?
Yes, you can absolutely use this recipe to make mini muffins as well. Bake for 10-12 minutes at 400°F (200°C). This recipe will make about 40 mini muffins.
More quick & easy muffin recipes
Looking for more quick & easy muffin recipes?
- Lemon Muffins
- Pistachio Muffins
- Cinnamon Apple Muffins
- German Muffins with Raisins & Almonds
- Cinnamon Muffins
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Recipe
Pumpkin Banana Muffins with Chocolate Chips
Print RateServings: 12 muffins
Calories: 289kcal
Prep time: 12 minutes
Cook time: 15 minutes
Total time: 27 minutes
Ingredients
- ½ cup unsalted butter at room temperature, cut in small pieces
- ½ cup sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract or vanilla powder / vanilla sugar
- 2 ripe bananas mashed
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips optional
Homemade Pumpkin Spice
- 2 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin tin with muffin liners.
- Place butter and sugar in a large mixing bow. Mix until soft, fluffy and creamy.½ cup unsalted butter, ½ cup sugar
- Add the eggs and vanilla extract mix well.2 eggs, 1 teaspoon vanilla extract
- Add mashed bananas and pumpkin puree, and mix well again.2 ripe bananas, 1 cup pumpkin puree
- In a separate bowl, mix together all the dry ingredients: flour, salt, baking powder and the spices for th pumpkin spice mix.1 teaspoon vanilla extract, 2 cups all-purpose flour, 2 teaspoon baking powder, ½ teaspoon salt, 2 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- Add the flour mixture to the batter, and mix until just well combined.
- Gently fold in chocolate chips.1 cup chocolate chips
- Scoop the batter into the muffin liners. Don't fill them more than ¾ of the way as they will rise.
- Bake in the middle of the oven for 18-20 minutes. They are done when a cake tester or tooth pick inserted into the middle of a muffin comes out without batter on it.
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Video
Notes
Ingredient notes & substitutions
- Butter: unsalted butter is best, but you can use salted as well - if you do, use less added salt
- Pumpkin puree: Make sure to use pure pumpkin puree, not pumpkin pie filling with sugar and spices added.
- Bananas need to be ripe. You can also use frozen mashed bananas.
- Spices can be swapped for pre-made pumpkin spice mix. Use 2-3 teaspoons for 12 muffins.
- Chocolate chips are optional - these muffins are delicious without them as well. I used milk chocolate chips but you can use other types as well, like dark chocolate chips. Or a mix of both!
Tips & tricks
- Don't worry if the batter looks broken after adding bananas - it's going to be fine after adding the flour
- Bake time will vary with your oven
- Don't overbake them! Use a tooth pick or cake tester to check if they are done. When inserted into the middle of a muffin it should come out without any batter. However, it might not be entirely dry - that is fine, they're still done!
- Store leftovers in plastic bags or a muffin tin in room temperature for up to 5 days
- Freeze leftovers to keep them for up to 3 months
Nutrition
Calories: 289kcal | Carbohydrates: 41g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 121mg | Potassium: 218mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3501IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 2mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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Greg Curlett
These are so good! Always looking for a good Sunday muffin recipe and I think I found a keeper forever! They came out perfect the blend of butter sugar and the pumpkin spice recipe made for a perfect texture and flavor this will be my go-to for now on 🙂
Anya
I made these pumpkin banana muffins gluten free and they turned out amazing!!! Gluten free muffins can be a bit of a gamble.. but the banana and pumpkin puree really help the muffins to be yummy and moist as well as not as crumbly as many gluten free products are. Also I recommend the chocolate chips, all the flavors together is the combo you never knew you needed!