Pumpkin Banana Muffins
These cozy pumpkin banana muffins are soft, lightly spiced, and sweetened naturally with ripe bananas, making them the perfect breakfast treat or snack.
Ingredients
Wet Ingredients
- 3 medium ripe bananas, mashed The riper, the better
- 1 cup pumpkin puree Plain, not pie filling
- 2 large eggs
- 1/3 cup oil or melted butter Either works
- 1 cup brown sugar or regular sugar Or a mix
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon Plus a pinch of nutmeg (optional but recommended)
Optional Add-ins
- 1/2 cup chocolate chips or chopped nuts Optional, but fun
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners, or grease it well.
- Mash the bananas in a big bowl until mostly smooth.
- Stir in pumpkin puree, eggs, sugar, oil or butter, and vanilla until blended and creamy.
- Sprinkle the flour, baking soda, baking powder, salt, and spices over the wet mixture and gently stir until there is no dry flour.
- Fold in chocolate chips or nuts if using.
- Fill muffin cups about two thirds full.
- Bake for 18 to 22 minutes, or until a toothpick comes out clean.
Cooling
- Allow muffins to cool for about 15 minutes for better taste and texture.
Notes
Store muffins in an airtight container for about 3 days at room temperature. In the fridge, they last about 5-6 days. Muffins freeze well for up to 2 months. Thaw on the counter or microwave for a quick snack. For bakery-style tops, fill muffin cups closer to three quarters full.