This simple batter makes quick, moist banana muffins using two ripe bananas and Libby’s pumpkin puree. Perfect for a grab-and-go breakfast or an evening snack, these muffins pair beautifully with a tall glass of milk, a fresh cup of coffee, or a warm tea for an ideal fall treat.
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The recipe yields dense, cakey muffins that stay moist thanks to both mashed bananas and pumpkin purée. The bananas add natural sweetness and moisture while the pumpkin contributes a tender crumb and subtle fall flavor.
Banana and pumpkin combine harmoniously with warm baking spices — cinnamon, ginger, and allspice — for a comforting, lightly spiced muffin that’s ideal during crisp autumn mornings.
Super moist and wholesome banana muffins with pumpkin and spice
A bit of pumpkin plus overripe bananas gives these muffins excellent moisture and a slightly denser texture, along with a boost of vitamins and fiber. I often keep a can of Libby’s pumpkin puree on hand for seasonal baking; it’s a simple way to add healthy flavor to breakfast bakes.
Pumpkin is rich in B vitamins and vitamin A, and bananas contribute fiber and natural sweetness. Combined into a small muffin, they make a convenient way to enjoy fruit and vegetables in a single bite.
These muffins are easy enough to bake for a weekday breakfast, a brunch spread, or a homemade gift in a small tin during the holidays.
To make this muffin batter you’ll use many of the same pantry staples you’d reach for when making banana bread.
Ingredients to make easy banana muffins
- A can of Libby’s pumpkin puree (plain)
- 2 overripe bananas (the darker the skin, the better)
- ¾ cup packed brown sugar
- ½ tsp salt
- ¼ tsp baking powder
- 1½ tsp baking soda
- 1½ cups all-purpose flour
- ½ tsp ground ginger
- 1½ tsp ground cinnamon
- ½ tsp ground allspice
- 1 heaping tsp vanilla extract
- 1 large egg
- ¼ cup melted unsalted butter
If you don’t have each individual spice, substitute 2 teaspoons of pumpkin pie spice to simplify the flavoring.
How to make moist breakfast muffins
Spoon batter and bake your muffins
Enjoy these banana and pumpkin spice muffins
These easy pumpkin banana muffins are a satisfying, lightly spiced treat that works for breakfast, brunch, or a snack. The pumpkin and warm spices make them especially nice on cool fall days with your favorite hot beverage.
They also make a thoughtful homemade gift—bake them the night before and bring to a brunch or pack a few in a small tin for friends during the holidays.
Healthy Fall Banana Muffins with Pumpkin
Equipment
Ingredients
- 2 Ripe Bananas – the darker the skin, the better
- ¾ cup Brown Sugar – packed
- 1 whole Egg
- 1½ cups All Purpose Flour
- ¼ cup Melted Butter – unsalted
- ½ cup Libby’s Pumpkin Puree – plain
- 1 tsp Vanilla – heaping teaspoon
- 1½ tsp Baking Soda
- ¼ tsp Baking Powder
- ½ tsp Salt
- ½ tsp Ground Ginger – baking spice
- 1½ tsp Cinnamon – ground baking spice
- ½ tsp Allspice – ground baking spice
Instructions
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Preheat oven to 350°F. Prepare the muffin tin by spraying with cooking spray or greasing with butter and dusting with flour. Set aside.
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Mash the bananas. In a large bowl, mash the two ripe bananas until smooth and gooey. Set aside.
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Sift the dry ingredients. In a medium bowl, sift together flour, salt, baking soda, baking powder, cinnamon, ground ginger, and allspice. Set aside.
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Combine wet ingredients. Add vanilla, egg, brown sugar, melted butter, and pumpkin puree to the mashed bananas and whisk or fold until combined. Do not overmix.
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Fold in the dry ingredients. Add half the sifted dry mix and fold, then add the remainder and stir just until incorporated. Optionally fold in 1 cup chopped nuts or dried fruit.
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Scoop and bake. Fill each muffin cup using a small scoop or spoon. Bake at 350°F for about 25 minutes, until a toothpick comes out clean.
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Cool and serve. Let muffins cool in the tin 5–8 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.