Name: Pumpkin Banana Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 ripe banana (mashed); 1 cup pumpkin puree; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 2 eggs; 1/2 cup maple syrup; 3 tablespoons olive oil; 2 tablespoons maple syrup; 2 teaspoon cinnamon

These Pumpkin Banana Muffins are perfect for fall. Maple syrup and cinnamon combine for the perfect marble and they're done in just 30 minutes!

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Three muffins on top of an upside-down loaf pan.

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🌟Why You'll Love this Recipe
🥘Ingredients and Substitutions
📖Variations
🔪Instructions
👩🏻‍🍳Chef Tips
More Baked Goods
📋 Recipe
💬 Comments

🌟Why You'll Love this Recipe

Quick and easy. This pumpkin muffin recipe is the perfect treat for fall. It is super simple to make and is a seasonal take on one of my favorite banana bread recipes, Marbled Maple Cinnamon Banana Bread.
Full of warm spices and flavors. The cinnamon and nutmeg are the perfect cozy spices for when the weather starts to get cold and they help to enhance the pumpkin flavor. These muffins will make your house smell amazing and it will be hard to eat just one.
Pantry-friendly recipe. You need just a few simple ingredients that you most likely already have at home in your fridge and pantry.

🥘Ingredients and Substitutions

Ingredients needed to make pumpkin banana muffins.

Banana- make sure the banana is extra ripe, brown and spotty for the best results. Unripe bananas will not mash easily and are not as sweet.
Pumpkin puree- use canned or fresh, unsweetened pumpkin puree. Don't use canned pumpkin pie filling.
Flour- I used all-purpose flour in these pumpkin banana muffins, but a gluten-free 1:1 baking flour would be a great substitute. I have not tested other flours in this recipe.

See the recipe card below for the remaining ingredients and quantities.

📖Variations

If you don't like bananas, you can replace the mashed banana with an extra cup of pumpkin puree.
The recipe calls for cinnamon and nutmeg, but you can use pumpkin pie spice in their place. Use 1 ½ teaspoons.

🔪Instructions

Combine all of the dry ingredients in a large bowl and mix until combined.
Add the wet ingredients to another bowl. Next, pour the wet ingredients into the dry and stir until the batter is well mixed.
Mix the marble ingredients in a small bowl.
Evenly distribute the muffin batter throughout the muffin tin. I like to use a cookie scoop for this.
Top each muffin with the maple swirl mix and swirl/marble it into the muffin batter.
Bake until a toothpick comes out clean.

A muffin cut in half on a white plate with three other muffins.

👩🏻‍🍳Chef Tips

Use a ripe banana for the best results. They will mash much easier.
Marble by using a fork, knife, or kabob skewer. I used a kabob skewer and it worked perfectly!
Fill each muffin cup about ¾ of the way.
Store the muffins in an airtight container or bag. They will last 1-2 days on the counter and about a week in the fridge.
If freezing, make sure the container is freezer-safe and store them for up to 3 months. Just reheat for about 30 seconds-1 minute in the microwave.