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Easy Pumpkin Banana Muffins

A delightful mix of sweet banana and spiced pumpkin, these muffins are fluffy, hearty, and perfect for cozy mornings or casual gatherings.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup mashed ripe banana (about 2 medium bananas) Aim for ripe bananas with plenty of brown spots for sweetness.
  • 3/4 cup canned pumpkin puree Ensure no added sugar or spices for best results.
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar Lightly packed for a deeper flavor.
  • 1/2 cup vegetable oil Or melted coconut oil for a tropical twist.
  • 2 large eggs Preferably room temperature.
  • 1 teaspoon vanilla extract Always opt for pure vanilla for the best flavor.
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can substitute with whole wheat or gluten-free flour.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice Can substitute with cinnamon if desired.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with paper liners or lightly grease it.
Mixing Wet Ingredients
  1. In a large mixing bowl, mash the ripe bananas until smooth. Add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until well combined and smooth.
Mixing Dry Ingredients
  1. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
Combining Mixtures
  1. Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined.
Baking
  1. Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 of the way full. Bake for 18 to 22 minutes, or until a toothpick inserted comes out clean.
Cooling
  1. Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely.

Notes

These muffins can be stored at room temperature for up to 2 days or refrigerated for up to a week. They can also be frozen for up to 3 months. For a fun twist, try serving them with whipped cream cheese frosting or a drizzle of caramel sauce.