Pumpkin Banana Muffins

These pumpkin banana muffins are quick and easy to mix up in one bowl. They boast a tender, springy consistency and bake up to have a slightly sweet crust on the top. They're subtly flavored with pumpkin pie spices that still allow the main ingredients to shine. Ripe banana helps cut down on the total required sugar and adds an extra layer of flavor and moisture to the muffins.

The optional mini chocolate chips are a delightful (and recommended) addition. When eaten warm, the chips form tiny pools of melted chocolate that make each bite an extra treat. Bonus - these muffins stay fresh for days!

I'm a compulsive banana buyer. I add them to almost every grocery order we make, even though I never really have an end game in mind (besides my kids eating them plain). This means that I always have at least 3 or 4 black bananas in the fridge just waiting to be used.

Last week I had the black bananas, and also had a partial can of pumpkin puree left over from recipe testing. I decided to put them together to make these delicious muffins. When combined with some pumpkin spice, they balance each other out nicely.

If you find banana bread too strong on the banana flavor, the addition of pumpkin here helps temper it. And the same with pumpkin; the banana and spices add an extra touch of sweetness and help the pumpkin lean more towards pie, and away from squash.

For more muffin recipes, also check out these streusel topped cinnamon muffins and these lemon poppy seed muffins.

Why you'll love these muffins:

• There's no mixer required! Since the butter is melted for this recipe, the ingredients can all be stirred together by hand. No need to cream the butter with the sugar.

• It's a one bowl recipe. So straightforward!

• This recipe makes 12 full-sized muffins. They hold up very well to being stored in an airtight container for a few days, and can easily be frozen for later.

• This recipe uses common pantry ingredients (as long as you have pumpkin puree) so you can make them at a moment's notice.

• The smell of these muffins warm from the oven is delightful. I brought some recently baked muffins with me when I picked up the kids from school, and the whole car smelled like a bakery. They ate them as a snack for four days in a row with no complaint. That's high praise since they usually insist on variety.

• You'll have enough canned pumpkin left over to give these pumpkin cream cheese thumbprint cookies a try as well!

Recipe notes, ingredients and substitutions

Unsalted butter - Using unsalted butter allows you to control the total quantity of salt in the recipe. Salt content in salted butter varies from brand to brand. The butter is melted.

If you want to go over the top, feel free to brown the butter first! I recommend starting with an extra tablespoon (an extra 14 grams) of butter if browning, as it will reduce during cooking.

To remove the dairy, you can use vegan butter or try substituting about 6 Tablespoons of vegetable oil for the butter. While I haven't tested butter alternatives in this recipe, you can generally substitute oil for part of the melted butter in muffins and quick breads without issue.

Brown sugar - Brown sugar adds a nice rich color and caramel flavor, and helps keep the baked muffins moist.

Bananas - You want to use really ripe bananas for this recipe. Dark brown or black bananas are great. Don't feel the need to mash them to a completely even consistency. Some small lumps will be fine, as they'll continue to break down as you mix the batter further. No brown bananas on hand? Check out this Epicurious article to learn how to ripen bananas.

Pumpkin - Be sure to use 100% pure pumpkin puree, and not sweetened canned pumpkin pie filling. The only ingredient listed on the can should be pumpkin. You can also use your own pumpkin puree. Make sure it has a similar consistency to canned pumpkin.

Cinnamon, ginger, nutmeg - Traditional pumpkin pie spices add a warming element and an extra layer of flavor to these muffins. If you have your own preferred pumpkin pie spice blend at home, feel free to substitute it in equal measurements for the spices listed.

Mini chocolate chips - I tossed some mini chocolate chips into part of a test batch on a whim. After trying them, I decided they needed to become a permanent part of my recipe. Feel free to omit them if you want a straightforward pumpkin banana version without the chocolate.

📖 Recipe