Pumpkin Banana Muffins (Printable)
Moist pumpkin and banana muffins spiced with cinnamon and nutmeg; optional nuts or chocolate chips for texture.
# What's Needed:
→ 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 Add-ins
16 - 1/2 cup chopped walnuts or pecans
17 - 1/2 cup chocolate chips
# How to Make It:
01 - Preheat oven to 350°F. Line a standard muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together pumpkin puree, mashed banana, eggs, oil, milk, and vanilla extract until the mixture is smooth and homogeneous.
03 - In a separate bowl, blend all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until thoroughly mixed.
04 - Gradually pour the dry ingredient mixture into the wet mixture and gently fold together until just combined. Avoid overmixing.
05 - If desired, fold in chopped nuts or chocolate chips to distribute evenly throughout the batter.
06 - Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
07 - Place the tin in the oven and bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
08 - Remove from oven and allow muffins to cool in the tin for 5 minutes before transferring to a wire rack for complete cooling.
# Tips for Success:
01 -
- If you sneak one warm from the pan, the way the banana and pumpkin meld is like a secret only you know.
- It’s impossible to only eat one—the muffins are so moist and packed with flavor, they tend to disappear quickly.
02 -
- I once learned the hard way that overmixing the batter leads to dry, rubbery muffins—stir only until blended.
- Letting the muffins cool too long in the pan can make the bottoms soggy; move them to a wire rack promptly.
03 -
- If your muffins seem dry one day, a quick zap in the microwave with a damp paper towel revives them instantly.
- An extra teaspoon of vanilla never hurt—sometimes I splash it in for good measure.