Pumpkin Banana Muffins (Printable)
Moist pumpkin and banana muffins with warm spices and optional nuts or chocolate, ready in under 40 minutes.
# 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 Additions
16 - 1/2 cup chopped walnuts or pecans
17 - 1/2 cup chocolate chips
# How to Make It:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - In a large mixing bowl, whisk together the pumpkin puree, mashed banana, eggs, vegetable oil, milk, and vanilla extract until the mixture is smooth.
03 - In a separate bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Stir thoroughly to distribute leaveners and spices evenly.
04 - Add the dry ingredient mixture to the wet mixture. Gently stir until just combined, ensuring not to overmix the batter.
05 - If desired, gently fold in the chopped walnuts or pecans and chocolate chips.
06 - Divide batter evenly into the prepared muffin cups, filling each approximately three-quarters full.
07 - Place the muffin tin in the oven and bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely before serving.
# Expert Suggestions:
01 -
- The muffins are so moist, no one will ever believe how few steps it took.
- Banana and pumpkin swap places in every bite, making each muffin a tiny surprise.
02 -
- Once, I overfilled the muffin cups and ended up with one giant muffin top—keep it three-quarters full!
- When I swapped half the flour for whole wheat, it gave a nuttier bite and extra fiber without drying out.
03 -
- Measuring your flour by spooning and leveling makes muffins lighter—no dense surprises.
- A splash more vanilla (just a bit) really bridges banana and pumpkin together for a bakery flavor.