These fall Pumpkin Banana Muffins are moist and flavorful, with a perfect balance of pumpkin, banana, and chocolate. They are perfect for breakfast, snack, or dessert.
If you love pumpkin muffins as much as we do, you might want to try our classic Jumbo Bakery Style Pumpkin Muffins which have thousands of rave reviews. This Pumpkin Pie Filling bread is also an amazing fall bake which my family cannot get enough of lately!
Fall is my favorite time of year because I really do enjoy baking with pumpkin. There is just something so magical about my home being filled with the lovely flavors of warm, nutty spices. My kids can also greatly appreciate the delectable fruits of my baking efforts. Since we often have ripened bananas on hand i also love to bake with them to make delicious treats like this Zucchini Banana Bread.
If you love banana nut muffins and pumpkin muffins, I like to think I have the perfect marriage of both of these tasty muffins in one, fluffy and tasty muffin. My kids love these as a quick breakfast before we all head off to school so I like to bake them in jumbo form, but this recipe can also be made in standard tins, but keep your eye on the baking time.
Want to bake up a batch of these fluffy, heavenly pumpkin banana muffins? Check out what you’ll need to pull from your pantry or add to your shopping list.
Jumbo Pumpkin Banana Muffins Ingredients
- All-purpose flour – This is the main ingredient in the muffins. It provides structure and helps to bind the other ingredients together.
- Light brown sugar – Adds sweetness and richness to the muffins. It also helps to create a moist texture.
- Baking powder – Helps the muffins to rise.
- Baking soda – This also helps the muffins to rise. It also helps to neutralize the acidity of the bananas and pumpkin puree.
- Salt – Helps to balance the flavors of the muffins.
- Cinnamon – Adds a warm, autumnal flavor to the muffins.
- Pumpkin pie spice – This blend of warm spices includes cinnamon, nutmeg, ginger, and cloves. It adds a warm, spiced flavor to the muffins.
- Egg – Binds the other ingredients together and gives the muffins structure.
- Pumpkin puree – Provides moisture and sweetness to the muffins. It also gives them a slightly earthy flavor.
- Bananas – Adds sweetness, moisture, and creaminess to the muffins. It also helps to give them a fluffy texture.
- Milk – Adds moisture and richness to the muffins. It also helps to create a moist texture. In this recipe, whole milk is recommended as it adds a wonderful creamy texture.
- Sour cream – Provides richness and moisture to the muffins. It also helps to create a moist texture and a bit of tangy flavor. It can also be substituted for yogurt, buttermilk, or vegetable oil.
- Mini chocolate chips – Adds a crunch and chocolaty sweetness to the muffins.
How to Make these Pumpkin Banana Muffins
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a jumbo muffin pan.
In a large bowl, whisk together the dry ingredients.
In a separate bowl, cream together the wet ingredients until light and fluffy.
Stir in the dry ingredients and pumpkin puree until just combined. Fold in the chocolate chips.
Fill each muffin cup about 3/4 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for a few minutes before removing to a wire rack to cool completely.
Tips for the BEST Banana Pumpkin Muffins
- Use ripe bananas. The riper the bananas, the sweeter and more flavorful the muffins will be.
- Don’t overmix the batter. Overmixing can make the muffins tough.
- Bake the muffins until they are just cooked through. Overbaking will make them dry.
- Let the muffins cool completely before storing them. This will help them keep their shape and texture.
Storing Pumpkin Muffins
The best way to store muffins is to let them cool completely on a wire rack before storing them in an airtight container or zip-top bag at room temperature. Muffins can be stored at room temperature for up to 3 days. You can also freeze muffins for up to 2 months. To freeze muffins, let them cool completely and then wrap them tightly in plastic wrap or aluminum foil. Place the wrapped muffins in a freezer-safe bag or container and freeze. To thaw frozen muffins, let them thaw at room temperature for a few hours or overnight. You can also reheat frozen muffins in the microwave or in the oven.
More Pumpkin Recipes to Try
Jumbo Pumpkin Banana Muffins
- 6-count jumbo muffin tin
- oven adjusted to the center rack position
- jumbo cupcake liners
- Mixing Bowls
- Measuring cups and spoons
- 1½ cups all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 large egg
- 1 cup canned pumpkin puree
- 2 large ripened bananas
- ½ cup whole milk
- ¼ cup sour cream
- 1 cup mini chocolate chips
- Preheat oven to 400℉ (200 degrees C). Add cupcake liners to a jumbo muffin tin or a 12-count standard muffin tin.
- In a large bowl, whisk together the flours, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In a separate bowl, whisk together the egg, pumpkin puree, bananas, milk, and sour cream.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Stir in the chocolate chips.
- Fill each muffin cup about 3/4 full with batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Muffins will feel springy to the touch.
- Let cool in the pan for a few minutes before removing to a wire rack to cool completely.