Pumpkin Banana Muffins (Print Version)
Moist pumpkin and banana muffins with warm spices and optional nuts or chocolate; yields 12 in ~37 minutes.
# 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
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners or lightly grease each well.
02 - In a large mixing bowl, whisk together pumpkin puree, mashed banana, eggs, oil, milk, and vanilla extract until the mixture is smooth.
03 - In a separate bowl, mix together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until thoroughly combined.
04 - Add dry ingredients to wet ingredients and stir gently until just combined. Avoid overmixing to ensure tender muffins.
05 - Fold in chopped nuts or chocolate chips if desired, distributing them evenly throughout the batter.
06 - Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
07 - Place muffin tin in the oven and bake for 20 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling completely.
# Expert Suggestions:
01 -
- If you're indecisive about breakfast or dessert, this is one of those rare recipes that happily blurs the line.
- The combination of pumpkin, banana, and a sneaky bit of spice makes them hard to stop at just one.
02 -
- One time I overmixed and ended up with muffins dense enough to double as paperweights—less stirring really is more.
- Sprinkling a bit of cinnamon sugar on top just before baking gives the most irresistible crust.
03 -
- If in doubt, slightly underbake—the residual heat finishes the crumb and keeps them moist.
- The real trick is letting the mashed banana and pumpkin meld for 5 minutes before adding the rest; it deepens the flavor.