Pumpkin Banana Nut Muffins
- Dakota Delights
- Date Created:
Pumpkin Banana Nut Muffins
- Dakota Delights
- Date Created:
There’s something magical about the mix of pumpkin and banana – the natural sweetness, the warmth of fall spices, and that perfectly tender crumb. These pumpkin banana nut muffins combine the best of both worlds: moist, fluffy texture from ripe bananas and rich, cozy flavor from pure pumpkin. They’re simple to make, filled with wholesome ingredients, and just sweet enough for breakfast or an afternoon treat. These muffins taste like autumn comfort with every bite.
WHY YOU'LL LOVE THIS RECIPE
These Pumpkin Banana Nut Muffins are the perfect balance of moist and flavorful. The natural sweetness of ripe bananas pairs beautifully with warm, spiced pumpkin, while crunchy nuts add texture and a satisfying bite.
They’re hearty enough for breakfast, yet sweet enough for a snack or lunchbox treat. Easy to make, wholesome, and filled with cozy fall flavors, these muffins are a quick way to bring seasonal comfort into your day.
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PRO TIPS
When I developed these Pumpkin Banana Nut Muffins, I knew I wanted something that felt like autumn in the form of a muffin — moist, naturally sweet, and packed with cozy fall flavors. I wanted the bananas to shine alongside the pumpkin, with just enough spices to make every bite warm and comforting. The nuts add crunch and a bit of heartiness, making these muffins a perfect grab-and-go breakfast or snack.
Use very ripe bananas: The riper the banana, the sweeter and more flavorful your muffins will be.
Don’t overmix: Gently fold wet and dry ingredients to keep the muffins tender and moist.
Toast the nuts: Lightly toasting walnuts, pecans, or your favorite nuts brings out their flavor and adds crunch.
Spice it up: Adjust cinnamon and nutmeg to your taste — don’t be afraid to make them warm and aromatic.
Check doneness early: Muffins bake quickly; insert a toothpick around the edges to avoid overbaking and keep them moist.
KEY INGREDIENTS
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These are the main ingredients you need for making pumpkin banana nut muffins. Find the full ingredients and measurements in the recipe card below
Bananas: Use very ripe bananas for natural sweetness and moisture — they also give your muffins a tender, soft crumb.
Pumpkin: Pumpkin puree adds a cozy fall flavor and extra moisture, balancing the sweetness of the bananas.
Flour: All-purpose flour provides structure while keeping the muffins soft and tender.
Sugar: Brown sugar adds warmth and a subtle caramel flavor that complements the pumpkin and banana.
Eggs: Eggs help bind the ingredients and provide structure so the muffins rise perfectly.
Butter or Oil: Adds richness and keeps the muffins moist — butter gives flavor, while oil makes them extra tender.
Baking Powder & Baking Soda: These leavening agents ensure your muffins rise properly and have a light, fluffy texture.
Spices (Cinnamon, Nutmeg, Ginger, etc.): Warm fall spices enhance the pumpkin and banana flavor for that cozy seasonal taste.
Nuts: Walnuts, pecans, or your favorite nuts add crunch, texture, and a nutty flavor that complements the soft, sweet muffins.
VARIATIONS TO TRY
Have more fun with your pumpkin banana nut muffins with these variations / additions!
- Drizzle with honey for a sweet, sticky complement.
- Add a pinch of cloves for extra coziness
- Glaze with an icing (maybe cinnamon) for a delightful sweet treat
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HOW TO MAKE
Below I’ve highlighted proportions with step-by-step process images, along with instructions for making pumpkin banana nut muffins. You can find the full set of instructions in the recipe card below.
- Mix brown sugar and pumpkin puree, then mash in bananas. Next, fold in chopped walnuts
- Whisk together dry ingredients, then add dry mix to wet mix.
3. Gently mix all ingredients until just combined. Do not overmix, do not add too much flour if you want a dense and moist yield.
4. Preheat oven to 350 F. Grease small baking pan, prepare muffin tin with muffin cups. Fill most of the way, as muffins won’t rise too much while baking. Bake muffins for 25 mins, bake loaf for 35-40 minutes.
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Pumpkin Banana Nut Muffins
Equipment
- 1 Large Mixing Bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 spoon
- 1/2 muffin pans
Ingredients
- ½ c brown sugar (packed)
- 4 ripe bananas (mashed)
- 15 oz can pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- ½ c walnuts (chopped)
- 2½ c ap flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground nutmeg
- ½ tsp ground ginger
Instructions
- Preheat oven to 350 °F.
- Mix ½ c brown sugar, 15 oz can pumpkin puree, mash in 4 ripe bananas. Add 2 large eggs, 1 tsp vanilla extract, and then fold in ½ c walnuts.
- Whisk 2½ c ap flour, 1 tsp baking powder, 1 tsp cinnamon, ½ tsp baking soda, ½ tsp salt, ½ tsp ground nutmeg, ½ tsp ground ginger. Add to wet ingredients and mix
- Prepare muffin tins with muffin cups or oil. Spoon batter into cups until mostly full. The dough won't rise much while baking so it's fine if you fill them all the way.
- Bake muffins for 25 minutes, or until toothpick comes out clean.
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MAKE AHEAD INSTRUCTIONS
Make Ahead:
You can bake these muffins up to 2 days in advance. Once cooled, store them covered at room temperature until serving.
Freeze:
These muffins freeze beautifully! Wrap each one individually or place them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave for 20–30 seconds before enjoying.
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Storage:
-Keep muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days for maximum freshness.
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FREQUENTLY ASKED QUESTIONS
Can I use fresh pumpkin instead of canned?
Yes! Just roast and puree your pumpkin until smooth, then measure the same amount as you would canned. Be sure to drain any excess liquid so your muffins stay fluffy.
What kind of nuts work best?
Walnuts and pecans are classic, but you can also use almonds or hazelnuts. For a nut-free option, replace them with chocolate chips or pumpkin seeds.
How can I tell when the muffins are done?
Insert a toothpick in the center — if it comes out clean or with a few moist crumbs, they’re ready. The tops should be golden and spring back lightly to the touch.
Can I turn this recipe into a loaf instead of muffins?
Yes! Pour the batter into a greased loaf pan and bake at 350°F for 45–60 minutes, checking with a toothpick for doneness.
MORE PUMPKIN RECIPES TO TRY
Try my pumpkin potato soup as pictured above.
If you’ve tried this _this recipe title_ recipe, then don’t forget to rate it and let me know how it went for you in the comments below. I love hearing from you!
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Meet Dakota
Hi I’m Dakota! Welcome to my kitchen. I’m obsessed with the beauty of fresh, whole foods and embracing the best of the season.
I believe the most wonderful recipes in the world shouldn’t be complicated or intimidating. I use reliable methods for delicious, crowd-pleasing dishes that you’ll be proud to make again and again.
My goal is simple: To give you the skills and confidence to explore new cuisines, discover new flavors, and find joy in your own kitchen!
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