Banana and Pumpkin Muffins

Banana and Pumpkin Muffins are the perfect combination of sweet, moist banana and the warm spices of pumpkin.

These delightful treats are ideal for breakfast, a midday snack, or a cozy autumn dessert. With their soft texture and irresistible flavor, they’re a hit with both kids and adults. Plus, they’re easy to make and can be customized with your favorite mix-ins like nuts or chocolate chips.

Kitchen Equipment Needed

• Mixing bowls
• Whisk
• Muffin tin
• Paper liners or nonstick cooking spray
• Measuring cups and spoons
• Spatula

Ingredients Overview

• Bananas: Provide natural sweetness and moisture.
• Pumpkin Puree: Adds a rich, earthy flavor and keeps the muffins soft.
• Spices: Cinnamon and nutmeg bring warmth and depth to the muffins.

Ingredients

• 1 cup mashed ripe bananas (about 2 large bananas)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• Optional mix-ins: 1/2 cup chopped walnuts, pecans, or chocolate chips

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with nonstick spray.
2. Mix Wet Ingredients:
   • In a large bowl, whisk together the mashed bananas, pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
3. Combine Dry Ingredients:
   • In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
4. Mix Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
5. Fold in Optional Mix-Ins:
   • If using nuts or chocolate chips, gently fold them into the batter.
6. Fill the Muffin Tin:
   • Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool and Serve:
   • Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Recipe Tips

• Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
• Don’t Overmix: Overmixing can make the muffins dense instead of fluffy.
• Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

What to Serve With This Recipe

• Beverages: Enjoy with a warm cup of coffee, tea, or a glass of milk.
• Butter or Cream Cheese: Spread a little butter or cream cheese on the muffins for extra indulgence.
• Fruit: Pair with fresh fruit for a balanced snack or breakfast.

Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the muffins may be slightly denser.

Can I make these muffins vegan?
Absolutely! Replace eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) and use a plant-based oil.

Can I freeze these muffins?
Yes, freeze baked muffins in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.

Banana and Pumpkin Muffins

Banana and Pumpkin Muffins are the perfect combination of sweet, moist banana and the warm spices of pumpkin.

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Equipment

• Mixing bowls 
• Whisk
• Muffin tin
• Paper liners or nonstick cooking spray
• Measuring cups and spoons
• Spatula

Ingredients

  

• 1 cup mashed ripe bananas about 2 large bananas
• 1 cup pumpkin puree not pumpkin pie filling
• 1/2 cup granulated sugar
• 1/2 cup brown sugar packed
• 1/2 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• Optional mix-ins: 1/2 cup chopped walnuts pecans, or chocolate chips

Instructions

 

• Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with nonstick spray.
• Mix Wet Ingredients:
• In a large bowl, whisk together the mashed bananas, pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
• Combine Dry Ingredients:
• In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
• Mix Wet and Dry Ingredients:
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
• Fold in Optional Mix-Ins:
• If using nuts or chocolate chips, gently fold them into the batter.
• Fill the Muffin Tin:
• Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
• Bake:
• Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Cool and Serve:
• Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.