Pumpkin Banana Muffins (Printer-Friendly)
Moist pumpkin and banana muffins spiced with cinnamon and nutmeg; optional nuts or chocolate chips. Makes 12.
# 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 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
# How to Make It:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each compartment.
02 - In a large mixing bowl, whisk together pumpkin puree, mashed banana, eggs, oil, milk, and vanilla extract until evenly blended.
03 - In a separate bowl, combine all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
04 - Add the dry mixture to the wet mixture and gently combine until just mixed, ensuring not to overmix.
05 - Gently fold in chopped nuts or chocolate chips if desired.
06 - Divide the batter evenly among the muffin tin compartments, filling each about three-quarters full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and allow to cool completely.
# Expert Advice:
01 -
- These muffins are my secret weapon for using up that last banana and half-can of pumpkin lingering in the fridge.
- They freeze beautifully, making busy mornings so much easier and tastier.
02 -
- Once I tried using cold eggs and the batter just wouldn’t come together—let them sit out for best results.
- Stirring too much turned my muffins dense—stop as soon as you can no longer see dry streaks for the fluffiest texture.
03 -
- Measuring the flour by spooning it into the cup instead of scooping prevents dense muffins.
- A bit of freshly grated nutmeg and a heavy pinch of salt lift all the flavors to bakery level.