Pumpkin Spice Banana Muffins Recipe

I have a confession to make. For years, I was a pumpkin spice skeptic. I thought it was all hype. That is, until I had a bunch of overripe bananas staring me down one chilly October morning. I wanted banana bread, but I also wanted that cozy, spiced feeling of fall. So, I decided to marry the two. If you love this flavor combo, you might also enjoy my recipe for Pumpkin Banana Oat Muffins for a heartier twist.

I published this recipe for Pumpkin Spice Banana Muffins a few years ago after that first experimental batch. It was an instant hit in my house. The secret isn’t actually pumpkin—it’s the warm, comforting blend of spices that makes these muffins taste like a hug. They fill your kitchen with the best autumn aroma.

This recipe is my go-to for using up those spotty bananas. It’s faster than a loaf of bread, and everyone gets their own perfect little portion. The crumb is tender, the flavor is deep, and that spiced sugar topping? It’s a game-changer. Let’s get baking.

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

What makes these muffins stand out is the double dose of spice. We mix it right into the batter for a warm base flavor. Then, we add a second, generous sprinkle on top before baking.

This creates a delightful, slightly crunchy spiced crust. It’s a simple trick with a huge payoff. The bananas keep everything incredibly moist, so you get a bakery-style muffin right at home.

The Full Ingredient List

Gathering your ingredients first makes the whole process so smooth. Here’s everything you’ll need. I promise, it’s all simple pantry stuff.

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice, divided
• ½ cup unsalted butter, softened
• ¾ cup packed brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 3 very ripe medium bananas, mashed (about 1 ½ cups)
• 2 tablespoons granulated sugar (for topping)

My Step-by-Step Method

Follow these steps, and you really can’t go wrong. I love this method because it’s straightforward and forgiving, perfect for a relaxed weekend bake.

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. In a medium bowl, whisk together the flour, baking soda, salt, and 1 ½ teaspoons of the pumpkin pie spice. Set this aside.
3. In a large bowl, beat the softened butter and brown sugar together with a hand mixer until it’s light and fluffy. This takes about 2 minutes.
4. Beat in the eggs, one at a time, making sure each is fully mixed in before adding the next. Then beat in the vanilla.
5. Mix in the mashed bananas. The batter will look a little curdled at this point—that’s totally fine!
6. Gently fold the dry flour mixture into the wet banana mixture. Use a spatula and mix just until the flour disappears. A few streaks are okay; do not overmix.
7. Divide the batter evenly among the 12 muffin cups. They should be quite full.
8. In a small dish, mix the remaining ½ teaspoon of pumpkin pie spice with the 2 tablespoons of granulated sugar. Sprinkle this spiced sugar generously over the top of each unbaked muffin.
9. Bake for 18-22 minutes. They’re done when a toothpick inserted into the center comes out clean.
10. 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 blacker the banana, the sweeter and more flavorful your muffins will be. If your bananas aren’t ripe enough, you can roast them in their peels at 300°F for 15-20 minutes to boost the sweetness.
• Room Temperature Matters: Using room temperature eggs and butter helps them blend together smoothly. This creates a better texture in your final bake.
• Use an Ice Cream Scoop: For perfectly even muffins, I use a standard ice cream scoop to portion the batter. It’s clean and easy.
• Check Early: All ovens are different. Start checking your muffins at the 18-minute mark to avoid over-baking.

Common Mistakes to Avoid

I’ve made these mistakes so you don’t have to! Here’s how to steer clear of the most common pitfalls.

• Overmixing the Batter: This is the #1 reason muffins turn out tough or dense. Once you add the flour, fold gently and stop as soon as it’s combined. A few lumps are your friend.
• Using Cold Ingredients: Cold butter and eggs won’t blend well with the sugar, which can lead to a dense texture. Take them out about an hour before you start.
• Skipping the Topping: That spiced sugar topping isn’t just for looks. It adds a wonderful texture and an extra burst of flavor. Don’t leave it out! For a truly decadent version, try my Pumpkin Banana Chocolate Chip Muffins where chocolate chips add another layer of indulgence.

NUTRITION INFORMATION

• Serving Size: 1 muffin
• Calories: ~240
• Fat: 9g
• Saturated Fat: 5g
• Carbohydrates: 38g
• Fiber: 1g
• Sugar: 20g
• Protein: 3g

FREQUENTLY ASKED QUESTIONS

Can I make these without pumpkin pie spice?

Absolutely! If you don’t have the blend, you can make your own. Mix 1 teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon allspice or cloves. Use that in place of the 2 teaspoons called for in the recipe.

Can I turn this into a loaf of bread?

Yes, you can. Pour the batter into a greased 9×5 inch loaf pan. Bake at 350°F for about 55-65 minutes, or until a toothpick comes out clean. Just keep an eye on it after the 50-minute mark.

How should I store these muffins?

Keep them in an airtight container at room temperature for up to 3 days. For longer storage, they freeze beautifully. Just wrap them individually and pop them in a freezer bag for up to 3 months.

Leave a Reply! (I’d Love to Hear From You!)

There you have it—my favorite fall breakfast treat. Did you give these pumpkin spice banana muffins a try? I’d love to know how they turned out for you! Did your family gobble them up? Did you add any personal twists? For a fun, fruity variation, check out my Pumpkin Banana Muffins with Strawberry Topping. Share your stories, tips, or questions in the comments below. Your notes and ratings make my day and help other bakers in our community. Happy baking!