Pumpkin Banana Muffins
Deliciously moist pumpkin banana muffins that are perfect for breakfast or a snack. These muffins combine the sweetness of ripe bananas with the warm spices of pumpkin, making them a fall favorite.
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Servings: 12 muffins
Calories: 180kcal
Ingredients
Dry Ingredients
- 1 cup all-purpose flour sifted
- 1 cup pumpkin puree canned or homemade
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients
- 2 medium ripe bananas mashed
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1/3 cup vegetable oil or melted coconut oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips optional
Instructions
Prepare the Oven and Muffin Tin
- Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly and rise properly.
- Grease a muffin tin or line it with muffin liners. This prevents the muffins from sticking and makes for easy removal.
Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This step is crucial to evenly distribute the leavening agents and spices throughout the batter.
Mix Wet Ingredients
- In another bowl, mash the ripe bananas until smooth. Add the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until well combined. The bananas will add moisture and sweetness to the muffins.
Combine Ingredients
- Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until just combined. Be careful not to overmix, as this can lead to dense muffins.
- If using, fold in the chopped walnuts or chocolate chips at this stage.
Bake the Muffins
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the muffins to rise.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. This ensures the muffins are fully cooked.
Cool and Serve
- Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and makes them easier to remove from the tin.
- Enjoy your pumpkin banana muffins warm or at room temperature! They can be stored in an airtight container for up to 3 days.
Notes
These muffins are best enjoyed fresh but can also be frozen for later. To freeze, wrap each muffin in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature or microwave for a quick snack.
Nutrition
Serving: 1muffin | Calories: 180kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 150mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg