Pumpkin Banana Cupcakes with Frosting

Name: Pumpkin Banana Cupcakes with Frosting
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 cup mashed ripe bananas (about 2 medium bananas); 1 cup canned pumpkin purée; 1/2 cup vegetable oil; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tablespoons milk; 1 teaspoon vanilla extract; Pinch of salt

Highlighted under: Dessert Lover’s Collection

Delight in the perfect blend of pumpkin and banana in these moist cupcakes, topped with a creamy frosting that complements the flavors beautifully.

Created by

Emma

Last updated on 2026-01-03T01:47:28.789Z

These Pumpkin Banana Cupcakes combine the rich flavors of pumpkin and banana, making them a perfect treat for fall or any time of year. The addition of frosting adds a sweet finish that everyone will love!

        Why You'll Love These Cupcakes
        Moist texture that keeps you coming back for more
Unique flavor combination of pumpkin and banana
Perfectly spiced for a cozy, comforting treat

      

The Perfect Fall Treat

These Pumpkin Banana Cupcakes are the quintessential fall treat, combining two beloved flavors into one delightful dessert. The moistness of ripe bananas perfectly complements the rich taste of pumpkin, creating a cupcake that feels both indulgent and light. Each bite is a celebration of the season, making these cupcakes an ideal choice for autumn gatherings, holidays, or simply enjoying with your afternoon coffee.

With hints of warm spices like cinnamon and nutmeg, these cupcakes evoke the cozy feeling of autumn. The spices enhance the natural sweetness of the bananas and pumpkin, ensuring that every bite is a comforting experience. Whether you're baking for a special occasion or just because, these cupcakes will surely delight friends and family alike.

A Versatile Dessert

One of the great things about these Pumpkin Banana Cupcakes is their versatility. You can enjoy them as a simple dessert, a festive treat for Halloween or Thanksgiving, or even as a sweet breakfast option. The combination of nutritious ingredients like pumpkin and bananas means you can indulge with a little less guilt, making them a perfect fit for any occasion.

Feel free to customize these cupcakes to suit your taste! Add chocolate chips for an extra layer of flavor, or incorporate nuts for a delightful crunch. With the easy-to-follow recipe, you can make these cupcakes uniquely yours, ensuring they’re a hit at any gathering.

Tips for Success

To achieve the best results, use overripe bananas for maximum sweetness and moisture. The darker the bananas, the better they will blend into the batter, enhancing both flavor and texture. Additionally, when measuring your flour, be sure to spoon it into the measuring cup and level it off to avoid dense cupcakes.

Another tip is to not overmix the batter once you combine the wet and dry ingredients. Gently folding the mixtures together until just combined will yield a light, fluffy cupcake. This simple technique is key to achieving that tender crumb we all love in baked goods.

Ingredients

For the Cupcakes

1 cup mashed ripe bananas (about 2 medium bananas)
1 cup canned pumpkin purée
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Pinch of salt

Instructions

Directions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

Mix Wet Ingredients

In a large bowl, combine the mashed bananas, pumpkin purée, vegetable oil, sugar, eggs, and vanilla extract. Mix until well combined.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring just until combined.

Bake

Divide the batter evenly among the cupcake liners and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Frost

Allow the cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Meanwhile, prepare the frosting by beating the softened butter until creamy, then gradually add the powdered sugar, milk, vanilla, and salt. Frost the cooled cupcakes.

Enjoy!

Storage Tips

These Pumpkin Banana Cupcakes can be stored in an airtight container at room temperature for up to three days. If you want them to last longer, consider refrigerating them, where they can stay fresh for up to a week. Just be sure to let them come to room temperature before serving for the best texture and flavor.

If you’re looking to save time, you can also freeze the un-frosted cupcakes. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe container. When you’re ready to enjoy them, simply thaw and frost for a quick and delicious treat!

Serving Suggestions

These cupcakes are delightful on their own, but they can also be enhanced with various toppings. Consider adding a sprinkle of chopped nuts or a drizzle of caramel sauce for an extra touch of decadence. A dollop of whipped cream on top can transform these cupcakes into an even more indulgent dessert.

For a fun twist, serve the cupcakes with a scoop of vanilla or cinnamon ice cream. This pairing creates a delicious contrast between the warm spices of the cupcakes and the cold creaminess of the ice cream, making for a truly enjoyable dessert experience.

Questions About Recipes

→ Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. Just ensure it's cooked and pureed until smooth.

→ How should I store leftover cupcakes?

Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze these cupcakes?

Yes, you can freeze the cupcakes without frosting for up to 3 months. Just thaw them before serving.

→ What can I substitute for eggs?

You can use flaxseed meal or applesauce as an egg substitute in this recipe.