Pumpkin Banana Muffins Fit for a Monkey

pumpkin banana muffins

In celebration of the premier of Julius Jr on Nick Jr (you can see my post over at Someday I’ll Learn if you didn’t hear about the show) the kids and I got in the kitchen and started baking up some muffins with the bananas that were browning on the counter. And since there was an open can of pumpkin puree in the fridge we decided to give it a go and make these pumpkin banana muffins.

Everyone knows that when you’re watching the premier of a children’s show starring a monkey, you have to eat banana-themed food!

These muffins were absolutely delicious! Moist, fluffy, and very kid friendly. I think both of my kids ate at least two each! We might even be adding some mini chocolate chips next time I make them for an added kick.

pumpkin banana muffins aerial view 2

Pumpkin Banana Muffins

  • 2 cups all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 bananas, mashed
  • 1 cup pumpkin puree
  • 1/4 cup coconut oil
  • 2 eggs
  • 1 teaspoon vanilla

Preheat oven to 350 degrees. Spray muffin tins with baking spray or line with cupcake liners. Set aside.

In a large bowl, whisk together the flours, sugar, baking powder, baking soda, cinnamon, and pumpkin pie spice.

In a separate bowl, whisk the bananas, pumpkin, oil, eggs and vanilla, until well-blended.

Add banana mixture to flour mixture, gently folding until combined.

Using a large scoop, drop about 1/3 cup batter into prepared muffin cups.

Bake for 13 to 15 minutes, or until a toothpick comes out clean.

What’s your favorite way to use up ripe bananas?

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  1. I mostly use them in banana bread, but this recipe looks delicious and perfect for Fall!

  2. I make Banana Bread or muffins as well

  3. I like making banana nut bread. These muffins you made look absolutely delicious.

  4. How did you know that I have bananas on my counter RIGHT NOW that need to be muffins? I will be making this tonight!

  5. I am making zucchini banana muffins in the morning as we have several over ripe bananas now! These look delicious!

  6. I love everything pumpkin while everyone else loves banana so this is a perfect combination! I can’t wait to try them!

  7. I’ve made this recipe (or close to it, anyway) before but in a loaf pan instead of a muffin tin. I’d love to make these muffins for my boys!

  8. These sound sooooo fabulous and definitely perfect for the holidays! Thank you so much for sharing!

  9. This is amazing… I have 2 bananas turning black on my counter, and a half can of pumpkin languishing in the fridge. Thank you for the perfect recipe to solve all my “problems”!!! 😀

  10. Followed the recipe, but these didn’t rise much. A bit dense. Disappointed since they sounded so delicious. Don’t know what happened.

  11. This may be a stupid question, but do you need to use the liquid version of the coconut oil or will the solid version work?

    • Not stupid at all. I use the same amount of both but use my dry measuring cups when its in a solid form and the liquid measuring cups when its in liquid form 🙂

  12. Well, someone left out the liquid! I added 3/4 cup of milk to make this into a batter, instead of a bowl full of dry bits…

    It’s baking now; I’ll let you know how they come out.

    From a food chemistry perspective, why use BOTH baking powder and baking soda? Why not one or the other? Or, do you have some teaspoon measures that feel unused and unloved? 🙂

    Paul in Berkeley

    • The pumpkin puree and mashed bananas along with the coconut oil (in liquid form since it’s so hot here in So Cal) is more than enough liquid/moisture for my muffins. And honestly? On the baking soda and baking powder… this is what has worked for my family. This is an adaptation of my mom’s pumpkin chocolate chip muffin recipe and that’s what she uses… I’ve never tried to omit one or the other. Or play around with these two ingredients.

    • Hmmm. Pretty heavy batter. I notice that most pumpkin muffin recipes only half 1/4 cup of pumpkin puree, even without bananas… so a full cup plus bananas makes for a very heavy dough. Got a little bit of rise, but ended up having to bake at 350 for 25 minutes to get them done. Some quality control issues with this recipe, I think. 🙂

      The muffins are edible, but very dense and not bakery-product-like… more like a dense gateau.



  1. […] we munched on some Julius inspired pumpkin banana muffins, we quickly became wrapped up in the world of Julius Jr. as he and his friends tried to help their […]

  2. […] found this recipe here, and it has my favorite ingredient…..pumpkin:)  Also, when they are mini I feel like I can […]

  3. […] to get C from school. A quick lunch and down for a nap, I started on my second recipe for the day Banana Pumpkin Muffins! I know I’ve mentioned before how much C LOVES bananas, so I thought I’d use the ripe […]

  4. […] adapted from Simmworks Family Blog […]

  5. […] dish with pumpkin is a hit this time of year. Join the pumpkin-palooza by making a batch of these pumpkin banana muffins from Simmworks Family Blog. These are great as a breakfast, snack or even dessert for children and […]

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