Moist Fluffy Banana Pumpkin Muffins

These moist and fluffy banana and pumpkin muffins bring together the smooth sweetness of ripe banana with the earthy warmth of pumpkin purée for a perfect fall treat or any time you want a wholesome snack. They are easy to make and deliver a tender crumb with a cozy spice blend that feels like a hug in muffin form.

I first made these muffins on a crisp autumn morning to use up leftover pumpkin purée and some very ripe bananas. Now they are a favorite whenever I want a quick treat that tastes like fall in every bite.

Ingredients

• Overripe banana: mashed about half a cup brings natural sweetness and moisture, so pick one that is very soft and spotted
• Pure pumpkin purée: three quarters cup, not pumpkin pie filling which contains extra sugars and spices, offering pure flavor and moisture
• Large eggs: at room temperature, which help with moisture and binding
• Granulated sugar: quarter cup to balance natural sweetness without overpowering
• Vegetable oil: quarter cup for tender texture and moist crumb; you can substitute with a mild olive oil if preferred
• Vanilla extract: one teaspoon adds a subtle depth of flavor
• All-purpose flour: one cup for structure; sift it for lightness
• Oat flour: half a cup adds a nutty flavor and a softer crumb; grind rolled oats finely or buy pre-ground oat flour
• Cinnamon: one teaspoon and pumpkin pie spice half teaspoon give that iconic warm fall flavor
• Baking soda: half teaspoon and baking powder one and a half teaspoons create lift for those fluffy muffins
• Salt: quarter teaspoon to enhance all flavors
• Pumpkin seeds: one third cup for a crunchy topping and a beautiful finish

Instructions

Spoon preparation:

Preheat your oven to 350 degrees Fahrenheit and prepare a 12 cup muffin tin with paper liners or grease it well to prevent sticking

Mix the wet ingredients:

In a large bowl, whisk together the mashed banana, pumpkin purée, eggs, granulated sugar, vegetable oil, and vanilla extract until smooth and uniformly combined. This mixture should look creamy and fragrant

Combine the dry ingredients:

In a separate bowl, thoroughly mix the all-purpose flour, oat flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. Making sure the leavening agents and spices are evenly distributed will ensure consistent flavor and rise

Incorporate dry into wet:

Gently fold the dry ingredients into the wet mixture using a spatula just until you no longer see flour streaks. Overmixing can toughen muffins, so stop as soon as everything is combined to keep them tender

Fill muffin cups:

Divide the batter evenly among the prepared muffin cups, filling each about three quarters full for room to rise without spillage. Sprinkle pumpkin seeds evenly on top of each muffin to add extra texture and visual appeal

Bake and test:

Bake the muffins in your preheated oven for about 20 to 22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter

Cooling stage:

Allow the muffins to cool in the pan for five minutes. This rest lets them firm up slightly making them easier to remove. Then transfer to a wire rack to cool completely before serving or storing

The pumpkin purée is my favorite ingredient because it adds such natural moisture and a subtle earthiness that pairs beautifully with the sweet banana. I remember making these muffins with my kids on a rainy afternoon and the whole kitchen smelled like comfort. Watching their faces light up at the first bite was priceless.

Storage Tips

Store these muffins in an airtight container at room temperature for up to three days. If you want them to last longer, place in the fridge to stay fresh for up to a week. For easy future breakfasts or snacks, wrap individually and freeze for up to three months. Thaw at room temperature or warm in the oven for a few minutes for a freshly baked feel.

Ingredient Substitutions

You can swap vegetable oil for melted coconut oil if you want a hint of coconut flavor and a slightly different texture. All-purpose flour can be replaced with gluten-free flour blends if preferred to accommodate dietary needs but the oat flour should remain for the tender crumb. Instead of pumpkin pie spice, use a combination of cinnamon, nutmeg, and ground cloves for a fresh homemade spice blend.

Serving Suggestions

Serve warm with butter or cream cheese for a decadent touch. These muffins pair especially well with a cup of chai tea or coffee. They also make a hearty snack alongside a dollop of yogurt or fresh fruit on the side.

These muffins combine wholesome ingredients and warm spices to create a comforting snack anytime. Enjoy making them a part of your seasonal baking tradition.

FAQs about Recipes

→ What makes these muffins moist and fluffy?

The combination of mashed banana, pure pumpkin purée, vegetable oil, and eggs creates a tender, moist texture while baking soda and powder provide lift and fluffiness.

→ Can I substitute any of the flours used?

You can replace oat flour with almond or whole wheat flour, but this may slightly affect the texture and flavor.

→ Why are pumpkin seeds added on top?

Sprinkling pumpkin seeds adds a crunchy contrast to the soft muffin and enhances the pumpkin flavor profile.

→ Is pumpkin purée different from pumpkin pie filling?

Yes, pumpkin purée is plain cooked pumpkin without added sugars or spices, providing a natural flavor base for these muffins.

→ How do I know when the muffins are done baking?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the muffins are ready.