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Pumpkin banana muffins pinterest

Pumpkin Banana Muffins

Did you know that combining pumpkin and banana creates one of the most moisture-retaining muffin bases possible? This recipe brings together the best of both worlds for an irresistibly moist, perfectly spiced fall treat. The natural sweetness of ripe bananas means you'll need less added sugar, making these pumpkin banana muffins a smarter choice for breakfast or snacking.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 210 kcal

Equipment

  • 12-cup Muffin Tin
  • Mixing Bowls
  • Wire Rack

Ingredients
  

Dry Ingredients

  • 1 1/2 cups all-purpose flour can substitute with 1:1 gluten-free flour blend
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves

Wet Ingredients

  • 2 ripe bananas mashed (about 1 cup)
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup light brown sugar packed (can reduce to ⅓ cup for less sweetness)
  • 1/4 cup honey or maple syrup
  • 1/3 cup melted coconut oil or vegetable oil
  • 2 large eggs room temperature
  • 1 tsp vanilla extract

Optional Add-ins

  • 1/2 cup chocolate chips optional, can substitute with chopped nuts or dried cranberries

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or generously coat with non-stick spray.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until thoroughly combined. Whisk for at least 30 seconds to prevent any clumping.
  • In a large bowl, mash the ripe bananas with a fork until nearly smooth. Add the pumpkin puree, brown sugar, honey or maple syrup, oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
  • Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Stop mixing as soon as no dry flour remains visible.
  • If using chocolate chips or other mix-ins, fold them in now with just 2-3 strokes.
  • Using an ice cream scoop or ¼-cup measure, divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
  • Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Rotate the pan halfway through baking.
  • Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

The spottier your bananas, the sweeter and more flavorful your muffins will be.
For bakery-style muffins with impressive domed tops, fill the cups slightly fuller and start with a higher initial oven temperature.
Store at room temperature in an airtight container for 2-3 days, in the refrigerator for 5-7 days, or freeze for up to 3 months.
This recipe can be made into a loaf instead of muffins. Pour the batter into a greased 9x5-inch loaf pan and bake at 350°F for 55-65 minutes.

Nutrition

Calories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 7gCholesterol: 31mgSodium: 230mgFiber: 2gSugar: 15g
Keyword Pumpkin Muffins, Banana Muffins, Fall Baking, Healthy Muffins
Tried this recipe?Let us know how it was!