Pumpkin Banana Muffins (Print version)

Moist muffins combining sweet bananas and pumpkin with warm spices. Ideal breakfast or snack.

# What you need:

→ Wet Ingredients

01 - 1 cup mashed ripe banana (about 2 medium bananas)
02 - 1 cup pumpkin puree (unsweetened)
03 - 2 large eggs
04 - 1/2 cup melted unsalted butter (or vegetable oil)
05 - 1/2 cup brown sugar, packed
06 - 1/4 cup maple syrup or honey
07 - 1 tsp vanilla extract

→ Dry Ingredients

08 - 1 3/4 cups all-purpose flour
09 - 1 tsp baking soda
10 - 1/2 tsp baking powder
11 - 1/2 tsp salt
12 - 1 1/2 tsp ground cinnamon
13 - 1/2 tsp ground nutmeg
14 - 1/4 tsp ground ginger
15 - 1/4 tsp ground cloves (optional)

→ Optional Add-ins

16 - 1/2 cup chopped walnuts or pecans
17 - 1/2 cup dark or semi-sweet chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a large bowl, whisk together mashed bananas, pumpkin puree, eggs, melted butter, brown sugar, maple syrup, and vanilla extract until smooth and fully incorporated.
03 - In a separate medium bowl, stir together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
04 - Add dry ingredients to wet mixture. Gently fold until just combined—do not overmix. A few small lumps are acceptable.
05 - Fold in walnuts, pecans, and/or chocolate chips if desired.
06 - Evenly divide batter among muffin cups, filling each about 3/4 full.
07 - Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 - Cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

# Expert advice:

01 -
  • The banana keeps these incredibly moist without needing tons of oil
  • They strike that perfect balance between breakfast appropriate and dessert worthy
  • Your entire house will smell like a cozy bakery in under 40 minutes
02 -
  • Overmixing develops gluten and makes muffins tough, so stop as soon as the flour disappears
  • The muffins are done when the tops spring back lightly pressed, even if they look slightly underdone
  • Room temperature ingredients blend more smoothly and create a tender crumb
03 -
  • Use an ice cream scoop to fill the muffin cups for evenly portioned, bakery looking muffins
  • If using whole wheat flour, try white whole wheat for a lighter texture and milder flavor

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