Pumpkin Banana Maple Muffins

Name: Pumpkin Banana Maple Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 Very Ripe Bananas ((1 cup mashed)⁣); ½ Cup Pumpkin Puree; ½ Cup Unsalted Butter (melted and cooled⁣); ½ Cup Maple Syrup; 1 Egg; 2 Teaspoons Vanilla Extract; 1 ½ Cups All Purpose Flour (or GF flour, loosely scooped⁣); 1 Tablespoon Pumpkin Spice; 1 ½ Teaspoons Baking Soda; ½ Teaspoon Kosher Salt

These Pumpkin Banana Maple Muffins might be the moistest muffins I’ve ever pulled out of my oven, and I don’t say that lightly. They’re fluffy in the middle, slightly domed on top, and sweetened with nothing but ripe banana and maple syrup. One bowl, no mixer, and about thirty minutes from now you’ll have a full batch cooling on your counter.

Pumpkin muffins with golden tops are arranged on a marble board, some in parchment wrappers. Bowls of flour, cinnamon, and pumpkin puree are in the background.

Friends, I’ve been making a version of these on repeat for weeks now, and I finally landed on the ratio that gets them this fluffy. The bananas need to be VERY ripe, because that’s where the natural sweetness and the moisture come from. I mash mine on a plate instead of in the bowl. A flat surface makes it so much easier to break down every lump, and the batter comes out smoother.

In my house we go big or we don’t bother, so I baked these as six jumbo muffins instead of twelve regular ones. The recipe works either way. There’s just something about a muffin that takes two hands to eat that I really love. If jumbo tins aren’t your thing, a standard tin gets you twelve, just keep an eye on the bake time since smaller muffins finish faster.

The pumpkin and banana combination is doing a lot here. Banana brings sweetness and that classic banana bread crumb, while the pumpkin puree keeps everything moist without making the muffins taste like pumpkin pie. Maple syrup ties the two together. Make sure you’re using pure pumpkin puree, not pumpkin pie filling. The pie filling already has sugar and spices mixed in, and it will throw off the whole recipe.

Baking ingredients on a marble surface: bananas, pumpkin puree, butter, flour, egg yolk, sugar, cinnamon, vanilla, baking powder, liquid sweetener, and measuring cup. — *For these muffins, you’ll need bananas, pumpkin puree, unsalted butter, maple syrup, egg, vanilla extract, flour, pumpkin spice, baking soda, and kosher salt.*

A plate of mashed bananas with a fork, surrounded by baking ingredients like butter, an egg, cinnamon, baking soda, pumpkin puree, and whole bananas on a marbled surface. — *For these muffins, you’ll need bananas, pumpkin puree, unsalted butter, maple syrup, egg, vanilla extract, flour, pumpkin spice, baking soda, and kosher salt.*

What You Need to Make These Pumpkin Banana Maple Muffins

Ripe Bananas: The riper the better here, brown spots and all, since that’s where the sweetness and moisture come from. Underripe bananas will leave the muffins less sweet and less tender.
Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. It adds moisture and a subtle fall flavor without turning these into pumpkin pie muffins.
Unsalted Butter: Melted and cooled butter gives these muffins richness and helps keep the crumb tender.
Maple Syrup: This is the only sweetener in the recipe, so reach for real maple syrup rather than pancake syrup.
Egg: One egg helps bind everything together and gives the muffins their structure.
Vanilla Extract: Rounds out the sweetness and makes the batter smell incredible while it bakes.
All-Purpose Flour (or Gluten-Free Flour): Scoop it loosely into your measuring cup rather than packing it down. Overpacking the flour is the number one reason muffins turn out dense instead of fluffy. A 1:1 gluten-free blend works as a straight swap.
Pumpkin Spice: Gives these that warm, cozy flavor without needing a long list of individual spices.
Baking Soda: This is what gives the muffins their lift.
Kosher Salt: Just a touch balances out the sweetness and makes the other flavors stand out.

A hand whisking orange batter in a red mixing bowl, surrounded by bowls of flour, salt, oil, and pumpkin puree on a purple marbled surface. — *Add the pumpkin puree and the cooled melted butter, and whisk until combined. Add the egg, maple syrup, and vanilla, and whisk again until smooth.*

How to Make These Pumpkin Banana Maple Muffins

Preheat your oven to 375°F. Line a muffin tin with liners, or spray it well so the muffins don’t stick on their way out.

Mash your bananas on a plate until they’re fully broken down into a paste, then transfer them to a large mixing bowl. Add the pumpkin puree and the cooled melted butter, and whisk until combined. Add the egg, maple syrup, and vanilla, and whisk again until smooth.

Add the flour, baking soda, and salt directly to the bowl. Stir just until you don’t see any streaks of flour left. This is the step that determines whether your muffins turn out fluffy or dense, so resist the urge to keep mixing once it’s combined.

Divide the batter evenly between your muffin cups and transfer the tin to the oven. Bake for 18-25 minutes depending on the size of your muffins. Jumbo muffins usually finish around the 22 to 23 minute mark. Test doneness with a toothpick inserted into the center of a muffin. Once it comes out clean, pull the tray and let the muffins cool in the tin for a few minutes before moving them to a wire rack.

A hand stirs thick brown batter in a large red bowl with a spatula. Surrounding the bowl are small dishes of spices, vanilla, and flour on a purple marbled countertop. — *Add the flour, baking soda, and salt directly to the bowl. Stir just until you don’t see any streaks of flour left.*

A muffin tray with six sections, each lined with parchment paper and filled with muffin batter, sits on a purple countertop surrounded by bowls of ingredients. — *Add the flour, baking soda, and salt directly to the bowl. Stir just until you don’t see any streaks of flour left.*

Frequently Asked Questions

Can I make these ahead of time, or do they freeze well?

Yes, these are a good make-ahead option. Let them cool completely, then store them in an airtight container at room temperature for up to 3 days, or freeze them for longer. To freeze, wrap each muffin individually and pull them out as needed. They’ll thaw on the counter in about an hour, or you can warm one in the microwave for 20-30 seconds.

Do I have to use gluten-free flour?

No, regular all-purpose flour works just fine. The gluten-free option is there if you need it, and a 1:1 GF baking blend should swap in evenly.

Can I use fresh pumpkin instead of canned?

You can, as long as it’s cooked down and well-drained. Fresh pumpkin puree tends to hold more water than canned, so drain it well or your batter may end up too wet.

Why did my muffins turn out dense instead of fluffy?

This usually comes down to two things: packing the flour too tightly into the measuring cup, or overmixing the batter once the flour goes in. Scoop the flour loosely and stop stirring as soon as you don’t see dry streaks.

Can I swap the butter for oil?

I haven’t tested this recipe with oil, so I can’t promise the same texture. If you try it, a neutral oil like avocado or melted coconut oil would be the closest swap, but butter is what I’d recommend for the best result.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!