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.
Jump to:
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
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
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:Â 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.
Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!
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!