Pumpkin Banana Muffins (Print)
Tender pumpkin and banana muffins spiced with cinnamon and nutmeg, ready in about 37 minutes. Makes 12.
# 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 Add-ins
16 - 1/2 cup chopped walnuts or pecans
17 - 1/2 cup chocolate chips
# How To Make:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together pumpkin puree, mashed banana, eggs, vegetable oil, milk, and vanilla extract until smooth and well blended.
03 - In a separate bowl, stir together all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until evenly combined.
04 - Gently fold the dry ingredients into the wet mixture just until combined. Avoid overmixing to ensure a tender crumb.
05 - Fold in chopped nuts or chocolate chips if desired.
06 - Divide batter evenly among muffin tin cavities, filling each about three-quarters full.
07 - Bake for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool fully before serving.
# Expert Tips:
01 -
- The combination of banana and pumpkin creates a muffin so moist you’ll swear it’s bakery-made.
- Nothing beats the aroma that fills your place—my neighbor popped in just to ask what I was baking.
02 -
- If you overmix the batter, the muffins turn out dense instead of pillowy—learned that after my third batch.
- Adding a sprinkle of cinnamon sugar on top changes the muffins from good to snack-worthy even without any add-ins.
03 -
- Try swapping in half whole wheat flour for a slightly heartier texture—it’s less sweet but so satisfying.
- A dash of orange zest in the batter gives the muffins a subtle, sunshiny lift no one expects.