Pumpkin Banana Muffins (Printable)

Soft, spiced pumpkin and banana muffins with a tender crumb—quick to mix and bake for breakfast or snacks.

# 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 and 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

16 - 1/2 cup chopped walnuts or pecans
17 - 1/2 cup chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - Whisk together pumpkin puree, mashed banana, eggs, oil, milk, and vanilla extract in a large bowl until completely combined.
03 - In a separate bowl, blend flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
04 - Add dry ingredients to wet ingredient mixture and stir gently until combined; avoid overmixing.
05 - Fold in chopped walnuts or pecans and chocolate chips, if desired.
06 - Fill each muffin cup about three-quarters full with batter, dividing evenly.
07 - Bake 20 to 22 minutes, or until a toothpick inserted in the center emerges clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Hints:

01 -
  • The way the banana and pumpkin meld together is like a little baking trick—nobody ever guesses how simple it really was.
  • I reach for this recipe whenever I want something cozy without a whole morning lost to the kitchen.
02 -
  • Once I forgot to gently mix and ended up with tough muffins—overmixing really is the enemy here.
  • Letting the muffins cool on a wire rack gives the bottom their delicate crumb instead of soggy bottoms.
03 -
  • Measure flour by spooning it in and leveling it off—packing it down makes muffins heavy.
  • For bakery-style domed tops, let your unbaked muffins rest in the tin for 5 minutes before baking.

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