Pumpkin Banana Muffins (Printable)
Moist pumpkin and banana muffins with warm spices, optional nuts or chocolate chips—great for breakfast or snacking.
# What You'll Need:
→ Produce
01 - 1 cup pumpkin puree
02 - 1 large ripe banana, mashed
→ Wet Ingredients
03 - 2 large eggs
04 - 1/2 cup vegetable oil or melted coconut oil
05 - 1/3 cup milk, dairy or non-dairy
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 1 2/3 cups all-purpose flour
08 - 3/4 cup granulated sugar
09 - 1/4 cup brown sugar
10 - 1 teaspoon baking soda
11 - 1/2 teaspoon baking powder
12 - 1/2 teaspoon salt
13 - 1 teaspoon ground cinnamon
14 - 1/2 teaspoon ground nutmeg
15 - 1/4 teaspoon ground ginger
→ Optional
16 - 1/2 cup chopped walnuts or pecans
17 - 1/2 cup chocolate chips
# How to Make It:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a large mixing bowl, whisk together pumpkin puree, mashed banana, eggs, vegetable oil, milk, and vanilla extract until well blended.
03 - In a separate bowl, mix the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
04 - Add dry ingredients into the wet mixture and stir gently until just combined, avoiding overmixing.
05 - Fold in chopped nuts or chocolate chips if desired.
06 - Distribute the batter evenly among the muffin cups, filling each about three-quarters full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The combination of pumpkin and banana gives these muffins a sweetness and moisture that feels like a treat you should keep to yourself.
- This recipe became my go-to because it’s forgiving—even the kids’ enthusiastic stirring couldn’t ruin them.
02 -
- Once, I impatiently overmixed the batter and ended up with unexpectedly dense muffins—so go easy on that step.
- Swapping in half whole wheat flour kept the muffins tender but gave them more satisfying chew—worth a try if you’re curious.
03 -
- Let your muffins cool completely before wrapping or freezing, so steam doesn’t make them soggy.
- Adding a hint more vanilla or cinnamon on a whim can make the flavor pop in delightful ways.