Pumpkin Spice Banana Muffins Recipe

Emily MorganPosted on February 21, 2026

Recipes

Difficulty

Prep time

Cooking time

Total time

Servings

I published this recipe for Pumpkin Spice Banana Muffins a few years ago after a classic kitchen “oops” moment. I had a bowl of overripe bananas begging to be used, and I was craving that warm, cozy flavor of fall. If you’re looking for the perfect recipe to capture that feeling, you must try these cozy pumpkin banana muffins.

But my pumpkin puree can was nearly empty. I decided to just go for it, mixing what little pumpkin I had with the bananas. The result was magic. It gave me the idea to combine two of my favorite things into one perfect, spiced muffin.

My secret for this recipe isn’t a fancy ingredient. It’s a simple technique I swear by for bakery-style muffins. I use two mixing bowls. One for the wet, one for the dry. You never want to over-mix muffin batter. Keeping them separate until the last second is the key to a tender, fluffy crumb.

Recipe Overview

Cuisine: American
Category: Breakfast, Snack
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12 standard muffins

Why This Recipe is So Special

This recipe is special because it’s a beautiful mash-up. You get the familiar, comforting sweetness of banana bread. Then you get that warm, aromatic hug from pumpkin spice.

Together, they create something new and wonderful. The banana keeps the muffins incredibly moist. The pumpkin and spices give them a deep, autumnal flavor that just screams cozy food. It’s the essence of a perfect fall baking treat.

It’s the best of both worlds. You’re using up those spotty bananas. You’re also getting your pumpkin spice fix. It’s a win-win for seasonal baking.

The Full Ingredient List

Gathering your ingredients first makes everything so much easier. Here’s what you’ll need. I bet you have most of it already!

1 ¾ cups all-purpose flour
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
½ cup unsalted butter, melted and slightly cooled
¾ cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup mashed very ripe banana (about 2-3 medium bananas)
½ cup pure pumpkin puree (not pumpkin pie filling)
⅓ cup buttermilk or plain yogurt

My Step-by-Step Method

Here’s my simple, two-bowl method. Follow these steps and you’ll have perfect muffins every single time.

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. This is your dry team.
In a separate medium bowl, whisk the melted butter and brown sugar together. Whisk for a good minute until it looks smooth.
Add the eggs and vanilla to the butter mixture. Whisk again until everything is fully combined and creamy.
Now, stir in the mashed banana, pumpkin puree, and buttermilk. Mix until the wet ingredients are just blended.
Pour the wet mixture into the bowl with the dry ingredients. Use a rubber spatula to gently fold them together. Stop when you see just a few streaks of flour. A slightly lumpy batter is perfect!
Divide the batter evenly among the 12 muffin cups. I like to fill them almost to the top for big, beautiful muffin tops.
Bake for 20-22 minutes. They’re done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs.
Let the muffins cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. Try to wait at least 10 minutes before eating one!

My Top Tips for Success

Banana Ripeness is Key: The spottier and browner your bananas, the sweeter and more flavorful your muffins will be. It really does make a difference.
Use Room Temperature Eggs. This helps them blend smoothly into the butter and sugar. It prevents the batter from curdling and helps with the rise.
Do Not Over-Mix. I’ll say it again! Fold the wet and dry together with a gentle hand. Over-mixing makes muffins tough and dense.
Check Your Pumpkin Puree. Make sure your can says “100% pure pumpkin puree” and not “pumpkin pie filling.” The filling has added sugar and spices we don’t want here.

Common Mistakes to Avoid

We’ve all been there. Avoiding these simple pitfalls will guarantee a great batch.

First, using cold eggs straight from the fridge. They can make the melted butter seize up into little lumps. Take your eggs out about 30 minutes before you start.

Second, over-filling or under-filling the muffin cups. If you fill them only 2/3 full, you’ll get small, flat muffins. For that classic domed top, fill them almost to the brim.

Finally, skipping the cooling step in the pan. If you try to take them out immediately, they can stick and fall apart. The 5-minute rest lets them set perfectly.

NUTRITION INFORMATION

Calories: 220
Carbohydrates: 32g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 50mg
Sodium: 220mg
Fiber: 1g
Sugar: 16g

FREQUENTLY ASKED QUESTIONS

Can I make these without buttermilk?

Absolutely! You can use plain yogurt instead. Or, make a quick buttermilk substitute. Just add 1 teaspoon of white vinegar or lemon juice to ⅓ cup of regular milk. Let it sit for 5 minutes before using.

Can I freeze these muffins?

Yes, they freeze beautifully! Let them cool completely. Then, wrap each one tightly in plastic wrap and place them in a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature or warm them up in the microwave.

My muffins didn’t dome. What happened?

This usually means your baking powder or soda might be old. Check the expiration date! Also, make sure your oven is fully preheated. A hot oven gives that initial burst of heat needed for a good rise.