Pumpkin Banana Bread Muffins Recipe

Two fall classics combine with this Pumpkin Banana Bread Muffin recipe. Moist and delicious muffins with a brown sugar crumble topping that’ll have even the biggest pumpkin hater asking for more.

Why I Love This Recipe

• There isn’t a more moist or fluffy muffin on the  planet.
• Even my “pumpkin hater” kid loved them. Wow!!
• Something about the pumpkin + banana flavor that is just the best.
• The crumble topping on top of the muffins!
• Great way to use up extra ripe bananas.
• Super easy to make and OMG are they delicious! These will go fast!
• Great for breakfast or snack any time of year.

Fall is my baking season, and I’m always making banana bread or pumpkin bread or muffins for breakfasts and snacks. There’s just something about pumpkin and the sweetness of ripe bananas that are just the best in the fall. Then it hit me.

These Pumpkin Banana Bread Muffins are the glorious melding of two of my favorite fall ingredients. And OMG the flavor combination is delicious! There isn’t a more moist muffin on Earth. And with that brown sugar crumble topping…Even my “pumpkin hater” kid loves them! 

They're perfect for grab and go breakfast or for a tasty fall snack. They’re also an amazing and simple breakfast option as part of a pastry platter or as part of a complete breakfast for holiday guests.

Recipe Ingredients

This easy pumpkin banana muffins recipe uses a handful of simple ingredients for the most flavorful and moist muffins you’ll ever eat.

For the Crumble

Butter - Salted or unsalted butter work great.

All-purpose flour - You can sub GF flour if needed.

Brown sugar - Light or dark brown sugar will work.

For the Muffins

Butter - Softened to room temp.

Granulated sugar

Vanilla extract - Use fresh vanilla extract for best flavor.

Large eggs - Take these out first and lit sit at room temp.

All-purpose flour

Baking soda - Make sure it’s fresh and inn-date for best rise results.

Ground cinnamon - Or use half cinnamon half pumpkin spice mix.

Salt - Any variety.

Pumpkin puree - Store-bought, canned pumpkin puree is super easy. Or if you have an Instant Pot you can make homemade pumpkin puree.

Bananas - Ripe and mashed.

How To Make Delicious Pumpkin Banana Bread Muffins

Follow these simple instructions to make the muffin-making process smoother and easier.

Prep your Equipment and Ingredients

• Start preheating your oven to 350 degrees F. 
• Take out your eggs and butter to sit at room temperature. 
• Line a muffin tin with muffin liners and set aside. 
• Gather the rest of your recipe ingredients

Prepare the Crumble

Step 1

In a small bowl, combine the melted butter, portioned flour and brown sugar. Mix with a fork until crumbly.

Prepare the Muffins

Step 1

In a large mixing bowl, cream together the butter, sugar and vanilla using an electric hand mixer. 

Add the eggs. Mix until combined.

Step 2

In a medium bowl, whisk the flour, baking soda, cinnamon and salt to mix these dry ingredients well.

Gradually add the wet ingredients mixture to this flour mixture until combined.

Fold in the pumpkin puree and mashed banana. 

Step 3

Pour the muffin batter into the prepared muffin pan, filling each only 3/4 of the way full.

Sprinkle the crumble mixture over the tops of the muffins.

Step 4

Bake the muffins in the preheated oven for 22 minutes, or until a toothpick inserted into the center comes out clean. 

Serve muffins warm with butter and jam or marmalade!

Recipe Notes & Tips

• Room temperature eggs and dairy products combine in the batter more uniformly making for better muffins.
• Use canned or homemade pumpkin puree. You can find my easy recipe for homemade in the section below.
• You can sub pureed sweet potato or butternut squash for pumpkin.
• Use your favorite gluten free flour substitute for the muffins and crumble.
• Sub at least half of the white sugar in the muffins for light brown sugar in equal parts. The molasses added to the brown sugar will make the muffins even moister than using white sugar alone.
• Overripe bananas work best for easy mashing.
• You can add a little extra pumpkin pie spice to the crumble topping.
• Canned pumpkin pie filling and pure pumpkin puree are not the same thing.
• You can add some chocolate chips to make these even more decadent.
• Salted or unsalted butter works for this recipe.
• Use a plant based butter and "flax eggs" or egg substitute for vegan pumpkin muffins.

Homemade Pumpkin Puree

Canned pumpkin is great for ease, but for a super fresh pumpkin flavor, consider making your own pumpkin puree with this Instant Pot pumpkin puree recipe.

The simple recipe is almost as easy as opening a can of pumpkin puree, but a lot more fun and definitely more flavorful! You can use homemade pumpkin puree in a 1:1 ratio for canned pumpkin puree.

What To Do With Pumpkin Puree

These are just a few great ideas for how to use your pureed pumpkin. For even more great recipes, check out my What To Do With Pumpkin Puree post!

• Pumpkin Pie Bars - Make your pumpkin pie into single swerve bars instead! Each buttery bite of the tasty shortbread crust is a little bit of creamy pumpkin pie heaven.
• Chocolate Pumpkin Truffles - Enjoy pumpkin pie covered by dark chocolate in a delicious single bite. The perfect fall treat!
• This Pumpkin Layer Cake is the perfect festive dessert to bring to your next fall-themed party or serve as a Thanksgiving dessert. The cream cheese frosting complements it perfectly.
• Pumpkin Hand Pies - Pumpkin pie made EASY! These pumpkin hand pies are a dream come true if you are looking to simplify the pie-making process. They are portable, easy to make and they scream fall flavor!
• Pumpkin Cookies with Cream Cheese Frosting - The only pumpkin cookie recipe you’ll ever need in your life. Absolutely pumpkinlicious and so soft, pillowy, light and fluffy.

What Can I Use Instead of Pumpkin Puree

You can use sweet potato puree or butternut squash puree instead of the pumpkin. The taste will be a little different, but still delicious.

How to Serve  Homemade Banana Pumpkin Muffins

They’re great on their own or as a part of a larger breakfast. They are also great for just having a quick snack.

• With butter and jelly
• As part of a breakfast pastry platter
• With some bacon and eggs as part of a complete breakfast
• As a dessert or late night snack

How To Store Leftover Pumpkin Puree

Transfer any remaining pumpkin from the can to an appropriately sized airtight container. That means with as little space for extra air as possible. Refrigerate up to 1 week in the coldest parts of your fridge.

You can also freeze pumpkin puree for up to a year. You can place it all in a freezer safe bag or portion it out in ice cube trays or muffin tins first, freeze, and transfer frozen servings to a freezer bag. Write the date on the bag and store.

How To Store Homemade Muffins

Cool the muffins completely before storing them in a container. Store leftover homemade muffins in an airtight container, in a single layer, at room temperature for up to 4 days.

You can also freeze leftover muffins in a freezer safe bag for up to 3 months. Thaw completely at room temp for best results.

How to Reheat (if wanted)

Muffins that are a few days old might need a little life zapped back into them.

Just pop a couple muffins on a microwave safe plate and microwave on high for 10-15 seconds.

More Muffin Recipes

Blueberry Apple Muffins
3-Ingredient Pumpkin Muffins
Banana Carrot Muffins
Zucchini Chocolate Muffins