These Pumpkin Banana Muffins are moist, flavorful, and so easy to make with just one bowl and a whisk. They are a twist on the classic banana or pumpkin muffin for a fun, fall-flavored breakfast, brunch, snack, or treat!
I'm the biggest muffin fan which is why I have a whole section with tons of recipe inspiration.
If you like banana treats, I'd recommend these Walnut Banana Muffins for the moistest and easiest muffin ever. Or, you could give some love to these Banana Split Cupcakes which are a fun take on the classic sundae.
Into the pumpkin flavor? Check out Pumpkin Cupcakes for a super simple fall treat, Pumpkin Spice Whoopie Pies for a unique, fun, and easy-to-serve treat, or this Classic Pumpkin Bread for my take on my favorite box mix!
Why You'll Love This Recipe
- one-bowl and one-whisk recipe, making these muffins easy to make and clean up
- combines pumpkin and banana for the perfect muffin for fall
- ready to eat in 30 minutes but easily frozen for fresh muffins anytime
- substitutes for mix-ins for a customizable muffin experience
- Vegetable Oil: Vegetable oil is the base of this recipe and provides moisture that lasts. You can substitute it for any unflavored oil.
- Light Brown Sugar & Granulated Sugar: Together, both of these sugars contribute to sweetness and moisture.
- Eggs: 2 large eggs at room temperature provide structure in the muffins.
- Bananas: You will need ripe, mashed bananas for this recipe. Make sure to measure out the bananas after you mash them up for accurate measuring.
- Pumpkin Puree: Pure pumpkin gives these muffins such great flavor and moisture. Note that it is not the same as pumpkin pie filling.
- All Purpose Flour: Simple, plain all purpose flour should be used in these muffins. Measure it properly to create moist and light muffins. Read "Expert Tips" below for more information.
- Baking Powder & Baking Soda: Together, these two leavening agents work to give the muffins rise and gorgeous domes.
- Cinnamon & Nutmeg: Both of these spices create the best fall flavor!
- Salt: Salt brings out sweetness and enhances flavor.
- Chocolate Chips: Chocolate chips are such a fun filling in these muffins, but you can absolutely leave them out or use other mix-ins.
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line a 12-count muffin tin with liners.
STEP 2: In a large bowl, whisk vegetable oil, light brown sugar, granulated sugar, room temperature eggs, mashed bananas, and pumpkin puree together until smooth.
STEP 3: Add all purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt to the bowl. Use a whisk to mix only until you see the dry ingredients disappear. Mixing past this point could lead to dense muffins.
STEP 4: Pour chocolate chips into the bowl. Mix until they are dispersed throughout the batter.
STEP 5: Divide the batter evenly between the liners, adding about ⅓ cup of batter to each liner until the liners are almost full.
STEP 6: For bakery-style muffins, push additional chocolate chips or other mix-ins into the tops of the muffins. Bake the muffins for 18-22 minutes or until the muffins spring back when poked in the center and a toothpick inserted into the center comes out with a few moist crumbs.
Frequently Asked Questions
To make moist muffins, measure flour using a kitchen scale or by spooning flour into your measuring cups before sweeping a knife across the top to level it. Make sure not to overmix when adding the dry ingredients into the wet, and only bake until a toothpick inserted into the center comes out with a few moist crumbs since overbaking leads to dry muffins.
No! These muffins stay fresh tightly covered or in an airtight container at room temperature for up to 4 days or in the freezer for up to 4 months. I do not recommend putting these muffins in the fridge, as they will likely dry out.
This recipe requires you to use ripe bananas. The more brown spots, the better! The texture, flavor, and sweetness will all be altered drastically without ripened bananas.
Measuring Flour: These Banana Pumpkin Muffins are moist and fluffy if you measure your flour properly. Do this using a measuring scale to measure 233g exactly or use a spoon to transfer flour from your container to your measuring cup before using a knife to sweep across the top.
Other Mix-Ins: Not into chocolate chips or looking for more ways to spice up these muffins? Add in walnuts, pecans, chocolate chunks or mini chocolate chips, blueberries, or other mix-ins that you might be craving!
Topping: Before putting the muffin pan in the oven, push additional chocolate chips or other mix-ins into the tops of the muffins to create bakery-style muffins.
These Banana Pumpkin Muffins are moist, flavorful, and so easy to make with just one bowl and a whisk. They are a twist on the classic banana or pumpkin muffin for a fun, fall-flavored breakfast, brunch, snack, or treat!
- ¼ cup (50g) vegetable oil
- ½ cup (120g) light brown sugar, packed
- ½ cup (110g) granulated sugar
- 2 large eggs (100g), room temperature
- ⅔ cup (180g) mashed ripened bananas, about 2 medium bananas
- ⅔ cup (190g) pumpkin puree
- 1 ⅔ cup (233g) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 ½ cups (270g) chocolate chips or chunks + additional for topping
- Preheat your oven to 350 degrees Fahrenheit and line a 12-count muffin tin with liners.
- In a large bowl, use a whisk to combine vegetable oil, light brown sugar, granulated sugar, room temperature eggs, mashed banana, and pumpkin puree together until combined. The mixture may not be smooth.
- Add all purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt to the large bowl and whisk only until you see the dry ingredients disappear into the wet. Mixing past when the dry ingredients incorporate into the batter could lead to dense muffins.
- Fold or whisk chocolate chips, chunks, or other mix-ins into the batter. Ensure the mix-ins are evenly dispersed throughout.
- Divide the batter evenly between the liners, adding about ⅓ cup of batter to each cavity until the liners are almost full.
- Push additional chocolate chips or other chosen mix-ins into the tops of the muffins for a bakery-style look.
- Bake the muffins for 18-22 minutes or until the tops are domed and just slightly soft in the center, the muffins spring back when quickly poked in the center with your pointer finger, and a toothpick inserted into the center comes out with some moist crumbs.
- Allow the muffins to fully cool before storing in an airtight container or tightly covered at room temperature for up to 4 days or in the freezer for up to 4 months.
Ripe Bananas: Make sure to use ripe bananas in this recipe for the best flavor and texture. The more brown spots on the bananas, the better!
Topping: For bakery-style muffins, push additional chocolate chips or other desired mix-ins into the tops of the muffins before baking.
Bake Time: All ovens bake differently, so keep an eye on the muffins while they are baking. The muffins are done when they are domed, slightly soft in the center, and when a toothpick inserted into the center comes out with a few moist crumbs.
Keywords: Banana Pumpkin Muffins, Pumpkin Chocolate Chip Muffins, Banana Muffins