Pumpkin Banana Muffins
Pumpkin meets banana in these cozy, warmly spiced pumpkin banana muffins, packed with pumpkin purée, mashed ripe bananas, and cinnamon. Moist, golden, and full of fall-ish aroma, they’re the perfect companion for your coffee or tea. Easy to make, deliciously moist, and topped with a comforting bakery-style muffin dome!
12
muffins
Ingredients
- 1.75 cups (218 g) all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1.5 tsp ground cinnamon
- 0.5 tsp salt
- 0.5 cup (100 g) granulated sugar
- 0.5 cup (100 g) brown sugar light or dark, packed
- 0.5 cup (120 ml) neutral vegetable oil or melted coconut oil, cooled
- 1 tsp vanilla extract (optional but recommended)
- 2 large eggs room temperature preferred
- 0.75 cup (180 g) pumpkin puree not pumpkin pie filling
- 1 cup (250 g) mashed ripe banana roughly 2-3 medium, very ripe bananas
Equipment
- 12-cup muffin pan
- Two Mixing Bowls
- Whisk
- Spatula
Instructions
- Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or lightly grease.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In another bowl, mix the granulated sugar, brown sugar, oil, and vanilla extract until smooth.
- Add the eggs one at a time to the sugar/oil mixture, mixing well after each. Stir in pumpkin puree and mashed banana until combined.
- Gently fold the dry ingredients into the wet mixture. Stir until almost combined—do not over-mix. A few lumps are fine.
- Divide the batter evenly among the prepared muffin cups, filling them to the top.
- Bake at 425°F (220°C) for 5 minutes, then (without opening the oven) reduce temperature to 375°F (190°C) and bake for 10-15 more minutes. Muffins are done when a toothpick comes out clean or with a few moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Variations: Add 3/4 cup chocolate chips, walnuts, or pecans as a mix-in. For a decadent touch, sprinkle tops with a brown sugar streusel before baking.
Storage: Store completely cooled muffins in an airtight container at room temperature for up to 3 days. Refrigerate to keep fresh for up to 1 week, or freeze for up to 2 months. To make vegan: Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and use a plant-based oil.
Make it gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum.
Storage: Store completely cooled muffins in an airtight container at room temperature for up to 3 days. Refrigerate to keep fresh for up to 1 week, or freeze for up to 2 months. To make vegan: Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and use a plant-based oil.
Make it gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum.
Nutrition
Calories: 210kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 180mg | Potassium: 119mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2300IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1.1mg