Pumpkin Banana Muffins (Print Version)
Moist muffins blending sweet bananas and earthy pumpkin, perfect for breakfast or cozy snacks.
# What You Need:
→ Wet Ingredients
01 - 1 cup mashed ripe banana (approximately 2 medium bananas)
02 - 1 cup unsweetened pumpkin puree
03 - 2 large eggs
04 - 1/2 cup melted unsalted butter or vegetable oil
05 - 1/2 cup packed brown sugar
06 - 1/4 cup maple syrup or honey
07 - 1 teaspoon vanilla extract
→ Dry Ingredients
08 - 1 3/4 cups all-purpose flour
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon salt
12 - 1 1/2 teaspoons ground cinnamon
13 - 1/2 teaspoon ground nutmeg
14 - 1/4 teaspoon ground ginger
15 - 1/4 teaspoon ground cloves
→ Optional Add-ins
16 - 1/2 cup chopped walnuts or pecans
17 - 1/2 cup dark or semi-sweet chocolate chips
# How-To:
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 smooth and fully incorporated.
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 to ensure tender texture.
05 - Fold in chopped nuts and/or chocolate chips if desired.
06 - Evenly divide batter among prepared muffin cups, filling each about three-quarters full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- They are incredibly moist without being heavy or dense like some pumpkin breads can get
- The combination of banana and pumpkin creates natural sweetness that means less sugar is needed
- These freeze beautifully so you can bake once and have breakfast ready for weeks
02 -
- Overmixing develops too much gluten making muffins tough instead of tender so stop mixing as soon as flour disappears
- Room temperature ingredients blend more easily creating a smoother batter with better texture
- These continue baking slightly from residual heat so pull them when they still look slightly underdone
03 -
- Scoop the batter using an ice cream scoop for perfectly uniform muffins that bake evenly
- Rotate the pan halfway through baking to ensure all muffins rise and brown evenly