wild thistle kitchen

  • Home
  • about
  • recipes
  • newsletter
menu icon
go to homepage
  • Newsletter
  • About
  • Contact
  • All recipes
  • Sourdough
subscribe
search icon
Homepage link
  • Newsletter
  • About
  • Contact
  • All recipes
  • Sourdough
×
Home » recipes » breakfast

Pumpkin Banana Muffins

Modified: Apr 15, 2025 · Published: Nov 6, 2020 · by anita | wild thistle kitchen · This post may contain affiliate links · 4 Comments

  • 27
Jump to Recipe·Print Recipe·Leave a Review

These pumpkin banana muffins are a one bowl wonder that I jokingly call my potato masher muffins because I literally mix them all up with a potato masher as you'll see in the step-by-step photos. I mean, you gotta mash the banana, and then you gotta mix the ingredients. Might as well use the same tool. Who needs to wash extra dishes? Not this girl! I came up with this recipe years ago totally on a whim and they have become a cult classic among my friends and fam. Especially with moms!

close up of muffins piled on top of each other in and on muffin tin

Here is the original tiny paragraph I wrote back in May of 2014 when I created these pumpkin banana muffins: I realize it's not really the season for pumpkin recipes, but it's kind of a dreary day and I felt like baking something. So, I started rustling around in my kitchen, looking for inspiration. Of course I had a single, over-ripe banana staring at me from my fruit bowl, and upon further investigation, I found a lonesome can of pumpkin purée lingering in my pantry. I decided to introduce the two, and this is what I came up with.

6 years later still making these pumpkin banana muffins

At the time I wrote that little paragraph, my kids were both on swim team and I'd always take a big bag of these to those early, early morning meets to feed my kids and share with the other families. Everyone started asking for the recipe and they really became such a hit. I still make them from time to time and finally took the time to update the old photos.

straight on shot of tall stack of muffins in muffin tin

a few step-by-steps for these simple muffins

These muffins could not be easier as you can see from the photos. I usually do switch to a rubber spatula but you can seriously just use the masher all the way through - I have! The pumpkin and banana work together to make a foolproof, incredibly moist muffin. And if it sounds like an odd combo, I promise it works (and I'm not a banana lover so that's really saying something!). You don't really taste banana it just lends its moisture to the muffin. The pumpkin and cinnamon flavors really shine and you just can't beat the texture. So, so good!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
close up of muffins piled on top of each other in and on muffin tin

Pumpkin Banana Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe
Pin Recipe
  • Total Time: 35 minutes
  • Yield: 22 muffins

Ingredients

dry:

  • 3 cups all purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder

wet:

  • 4 eggs
  • 1 15 ounce can of pumpkin puree
  • 1 very ripe banana, mashed
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 teaspoons vanilla extract
  • ½ cup vegetable oil

a few tablespoons brown sugar for topping

Instructions

To prepare:

Preheat oven to 350 degrees. Line muffin tins with paper liners.

On a large piece of parchment or in a medium bowl, whisk together dry ingredients and set aside.

In a large mixing bowl, combine wet ingredients and mix well. (I used my potato masher and really squash everything together.)

Add dry ingredients to the wet mixture, and mix with potato masher, wooden spoon, or rubber/silicon spatula. Don't whisk! Don't over-mix! Muffin batter is supposed to be kind of lumpy and unattractive. Just fold together until the flour is combined.

Scoop batter into muffin tins. I used a large ice-cream scoop and filled them right to the top of the liners. sprinkle tops lightly with brown sugar.

Bake in preheated oven for 25 minutes.

  • Author: anita | wild thistle kitchen
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes

Did you make this recipe?

Share a pic and tag @wild.thistle.kitchen on Instagram and hashtag it #wildthistlekitchen and make sure to leave a comment and star rating! Thank you!

  • 27

About anita | wild thistle kitchen

Hi, my name is Anita! Welcome to Wild Thistle Kitchen. This is where I share rustic, comforting, seasonal recipes (both sweet and savory!) as well as nostalgic food memories. I'm so happy you're here! xo - Anita

Comments

  1. Joan says

    July 06, 2022 at 10:25 am

    Can I replace eggs with just eggwhites?

    Reply
    • anita | wild thistle kitchen says

      July 06, 2022 at 10:30 am

      Hi Joan! I have not tried this but I think it should work. You may have a lighter, less rich texture but still very good 🙂 Please let me know!

      Reply
  2. mommasquilts says

    May 31, 2014 at 4:44 pm

    These look and sound amazing - I am going to have to try these - I love pumpkin and I love banana muffins - so this is definitely a win!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Welcome!

Hi there! My name is Anita - welcome to Wild Thistle Kitchen - where I share lots of sourdough and sourdough discard recipes as well as seasonal sweet and savory comfort food and baking recipes.

More about me

Trending Now

  • Sourdough Discard English Muffins
  • tray of sourdough discard biscuits
    Sourdough Discard Biscuits
  • Sourdough Cinnamon Rolls (no yeast)
  • Sourdough Discard Pizza Crust

Start Your Sourdough Journey!

  • bubbly sourdough starter in glass jar
    How to Make a Sourdough Starter
  • Sourdough Discard Crackers
  • a full pan of glazed sourdough discard cinnamon rolls
    Sourdough Discard Cinnamon Rolls
  • sourdough tortillas rolled up next to one another in a pan
    Sourdough Tortillas (discard or active starter)

Footer

↑ back to top

About

  • About
  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Photography Portfolio

As an Amazon Associate I may earn from qualifying purchases.

Copyright © 2025 Wild Thistle Kitchen