Pumpkin Banana Muffins (Printable Version)
Tender pumpkin and banana muffins, warmly spiced and ideal for breakfasts or on-the-go snacks.
# What You 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
05 - 1/3 cup milk
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:
01 - Set oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
02 - In a large mixing bowl, whisk together pumpkin puree, mashed banana, eggs, vegetable oil, milk, and vanilla extract until smooth and cohesive.
03 - In a separate bowl, thoroughly blend all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
04 - Gradually add the dry mixture into the wet mixture, stirring just until combined. Avoid overmixing for optimal texture.
05 - If desired, gently fold in chopped nuts or chocolate chips to the batter.
06 - Spoon batter evenly into the prepared muffin tin, filling each cup approximately three-quarters full.
07 - Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center emerges clean.
08 - Allow muffins to rest in the pan for 5 minutes, then transfer to a wire rack to cool fully before serving.
# Expert Tips:
01 -
- These muffins stay moist for days, and nobody ever believes how easy they are to whip up.
- The blend of pumpkin and banana is a cozy surprise that makes even breakfast feel like a treat.
02 -
- If you overmix the batter, the muffins end up dense instead of pillowy—I learned this the hard way when distracted by a morning podcast.
- Sprinkling a pinch of cinnamon sugar on top before baking makes a golden, crackly muffin top that’s always met with smiles.
03 -
- Using super ripe bananas is the trick that brings deep flavor and moisture.
- A light hand with mixing is the difference between tender and tough muffins—fold, don’t beat.