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 a brand-new jar of pumpkin spice I was dying to crack open. My usual banana bread felt a little too plain for the crisp autumn morning. If you’re looking for a version with hearty oats, you must try my Pumpkin Banana Oat Muffins.
So, I decided to mash them together. Literally. I folded that warm, cozy spice right into my favorite banana muffin batter. The result was pure magic. It was like my two favorite fall flavors decided to throw a party in a muffin tin. I’ve been making them every September since.
My little secret for these? I use a very specific mixing method. We keep the wet and dry ingredients separate for as long as possible. This stops us from working the flour too much. Over-mixing is the enemy of a tender, soft muffin crumb. A few gentle folds are all you need.
Recipe Overview
- Cuisine: American
- Category: Breakfast, Snack
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 standard muffins
Why This Recipe is So Special
This recipe is special because it solves a problem. You get that deep, spiced flavor of pumpkin baked goods without having to deal with a can of pumpkin puree. The banana brings incredible natural sweetness and moisture.
Together, they create the ultimate cozy food. The spice mix clings to the sweet banana batter in the most wonderful way. Every bite feels like a warm hug. It’s the perfect bridge between summer’s fruit and fall’s spices. For a truly decadent twist, my Pumpkin Banana Chocolate Chip Muffins are a crowd-pleaser.
The Full Ingredient List
Gathering your ingredients first makes everything so much easier. Here’s what you’ll need. I promise, it’s all simple pantry staples.
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large, very ripe bananas (about 1 ½ cups mashed)
- ¾ cup granulated sugar
- 1 large egg, at room temperature
- ⅓ cup melted butter or neutral oil
- 1 teaspoon pure vanilla extract
- Optional: ½ cup chopped walnuts or pecans
My Step-by-Step Method
Follow these steps and you really can’t go wrong. I’ve made this so many times I could do it in my sleep, but I still set everything out first. It keeps me calm and organized.
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. This is your dry team. Set it aside.
- In a large bowl, mash the bananas with a fork until mostly smooth. A few small lumps are totally fine and add texture.
- Whisk the sugar into the mashed bananas. Then, whisk in the egg, melted butter, and vanilla until everything is just combined.
- Now, add the dry ingredients to the wet ingredients. Use a rubber spatula to gently fold them together. Stop when you no longer see dry flour streaks. A slightly lumpy batter is perfect.
- If you’re using nuts, fold them in now. Then, divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center of a muffin 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 the banana peel, the better. This means maximum sweetness and flavor for your muffins.
- Use a light hand when mixing the final batter. Over-mixing makes muffins tough and dense. A few flour streaks are okay.
- For a pretty, bakery-style look, sprinkle a little coarse sugar on top of the batter before baking. It adds a lovely crunch.
- Let your egg and butter come to room temperature. This helps everything blend together smoothly and creates a better rise.
Common Mistakes to Avoid
We all make mistakes! I’ve made every single one of these. Learning from them is what makes us better bakers.
- Over-mixing the Batter: This is the #1 mistake. Once you add the flour, switch to a folding motion with a spatula and stop as soon as it’s combined.
- Using Under-ripe Bananas: Yellow bananas won’t mash well or sweeten the batter enough. If you’re in a pinch, you can roast whole, unpeeled bananas in a 300°F oven for 15-20 minutes to mimic ripeness.
- Overfilling the Muffin Cups: Filling them more than ¾ full can cause the batter to spill over the sides and make a mess in your oven. An ice cream scoop is a great tool for portioning.
NUTRITION INFORMATION
- Calories: ~220 kcal
- Carbohydrates: 38g
- Protein: 3g
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Sodium: 220mg
- Fiber: 1g
- Sugar: 20g
*Nutrition is an estimate and will vary with specific ingredients used.
Pumpkin Spice Banana Muffins Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Pumpkin Spice Banana Muffins Recipe!
Nutrition Information
FREQUENTLY ASKED QUESTIONS
Can I use pumpkin puree instead of banana?
This recipe is specifically designed for banana. Pumpkin puree has much more moisture. If you swap it, you’ll need to adjust the flour and other liquids, which is a different recipe entirely.
Can I make these muffins ahead of time?
Absolutely! These muffins freeze beautifully. Let them cool completely, then store them in a freezer bag for up to 3 months. Thaw at room temperature or warm them up in the microwave.
What if I don’t have pumpkin pie spice?
You can make your own! Mix 1 teaspoon cinnamon, ¼ teaspoon each of ginger and nutmeg, and a pinch of cloves or allspice. It won’t be exact, but it will still be delicious.
Leave a Reply! (I’d Love to Hear From You!)
Did you bake a batch of these cozy muffins? I would be absolutely thrilled to hear how it went! Tell me in the comments below—did you add nuts? Did your kitchen smell like a fall dream? Your stories and questions are my favorite part of this baking journey. If you enjoyed this flavor combo, you might also love my easy Pumpkin Banana Muffins with a fresh Strawberry Topping. And if you loved them, please give the recipe a 5-star rating! Happy baking, friends.
