Description
These Pumpkin Banana Muffins are moist, fluffy, and warmly spiced — combining the sweetness of ripe bananas with the earthy richness of pumpkin puree. Perfect for fall mornings, they make a cozy breakfast or snack that’s both wholesome and delicious.
Ingredients
- 1 cup (240g) pumpkin puree
- 2 ripe bananas, mashed
- 2 large eggs
- 1/3 cup (80ml) vegetable oil or melted butter
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup (80g) chocolate chips or chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together pumpkin puree, mashed bananas, eggs, oil, brown sugar, and granulated sugar until smooth.
- In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Add dry ingredients to the wet mixture and stir gently until just combined — do not overmix.
- Fold in chocolate chips or nuts if using.
- Divide batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a healthier version, substitute half the oil with unsweetened applesauce.
- These muffins freeze well — store in an airtight container for up to 2 months.
- Add a sprinkle of cinnamon sugar on top before baking for extra flavor.
- Use whole wheat flour for a heartier texture.
- Prep Time: 10 mins
- Cook Time: 22 mins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American