Pumpkin Banana Muffins (Printable Version)
Moist muffins combining sweet bananas and pumpkin with warm spices. Ready in under 40 minutes.
# What You’ll Need:
→ Wet Ingredients
01 - 1 cup mashed ripe banana (approximately 2 medium bananas)
02 - 1 cup pumpkin puree (unsweetened)
03 - 2 large eggs
04 - 1/2 cup melted unsalted butter or vegetable oil
05 - 1/2 cup brown sugar, packed
06 - 1/4 cup maple syrup or honey
07 - 1 tsp vanilla extract
→ Dry Ingredients
08 - 1 3/4 cups all-purpose flour
09 - 1 tsp baking soda
10 - 1/2 tsp baking powder
11 - 1/2 tsp salt
12 - 1 1/2 tsp ground cinnamon
13 - 1/2 tsp ground nutmeg
14 - 1/4 tsp ground ginger
15 - 1/4 tsp ground cloves
→ Optional Add-ins
16 - 1/2 cup chopped walnuts or pecans
17 - 1/2 cup dark or semi-sweet chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a large bowl, whisk together mashed bananas, pumpkin puree, eggs, melted butter, brown sugar, maple syrup, and vanilla extract until thoroughly combined and smooth.
03 - In a separate medium bowl, stir together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
04 - Add dry ingredients to wet mixture. Gently fold with a spatula until just combined—do not overmix as this will result in dense muffins.
05 - Fold in walnuts, pecans, and/or chocolate chips if desired.
06 - Evenly divide batter among muffin cups, filling each about 3/4 full.
07 - Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 - Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
# Top Tips:
01 -
- They strike that perfect balance between the familiar comfort of banana bread and the cozy warmth of fall spices
- The texture is incredibly moist without being dense or heavy, thanks to the magic of two fruit purees working together
02 -
- Room temperature ingredients mix together more smoothly and create a better texture, so try to plan ahead and set everything out about 30 minutes before baking
- The muffins are done when they're springy to the touch and a toothpick comes out mostly clean—slightly underbaked is better than overbaked for moisture retention
03 -
- Use a light-colored muffin tin—dark pans absorb more heat and can cause the bottoms to brown too quickly before the centers are done
- If you don't have paper liners, grease the tin thoroughly with butter and dust with flour for easy removal