Go Back

Banana and Pumpkin Muffins

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

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.