Pumpkin Banana Bread Muffins

5 from 3 votes

If you’ve been on the hunt for the perfect pumpkin banana recipes this season, look no further than my easy Pumpkin Banana Bread Muffins! With crunchy oats, creamy pumpkin, sweet bananas, and warming spices, they pack all the cozy flavors of autumn in one bite – with minimal hassle in the kitchen.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 116kcal

Author: Sara Ayesh

Equipment

2 muffin tins
muffin liners
2 glass mixing bowls

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
½ cup old-fashioned rolled oats
½ cup pumpkin puree 100% pure pumpkin
½ cup light brown sugar
⅔ cup mashed ripe banana
2 large eggs
⅓ cup maple syrup
1 teaspoon vanilla
1 tablespoon pumpkin pie spice

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Instructions

Preheat the oven to 325°F and line the muffin tins with 12 muffin liners.
In a large mixing bowl combine the maple syrup, eggs, pumpkin, mashed banana, pumpkin spice, baking soda, baking powder, vanilla, and salt.
To the pumpkin mixture add in the oats and flour and stir until just combined.
Evenly divide the mixture between the muffin cups and sprinkle with a few extra oats
Bake for 20 minutes until a toothpick inserted into the muffin comes out clean.
Let the muffins cool and then enjoy!

Notes

Storage Directions: Store leftover muffins in an airtight container in the fridge for 2-3 days, or keep in the freezer for up to 3 months.

Recipe Tips

Allow your muffins to cool before biting into them. This isn’t just to prevent burns or a practice in patience – right out of the oven, the muffins are still “baking” so giving them time to cool off properly sets the structure, ensuring we have muffins with a tender, moist crumb.
Avoid overmixing! Overworking the muffin batter will cause the muffins to become dense and chewy rather than light and fluffy. Instead, gently fold in the ingredients until they’ve combined.
Prevent sticking. You can use muffin liners or any paper liners you have. If you don’t have those on hand, coat a layer of melted butter on the inside of each muffin cup.
Freeze leftover muffin batter. Save some to bake fresh treats later by transferring some (or an extra batch) of the muffin batter to a freezer-safe bag and freezing for up to 3 months.

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