Soft, moist, and spiced with warm fall flavors, these pumpkin banana muffins are a delightful treat. They’re easy to make, with the natural sweetness of ripe bananas paired with the comforting taste of pumpkin. These muffins are great for breakfast, snack time, or as a light dessert.
Why You’ll Love This Recipe:
- Quick and Simple: Easy to whip up with basic pantry ingredients.
- Naturally Sweet: The bananas provide natural sweetness, cutting down on the need for extra sugar.
- Perfect for Fall: With pumpkin puree and pumpkin pie spice, these muffins are a great way to celebrate autumn flavors.
- Customizable: Add your favorite mix-ins like chocolate chips or nuts for added flavor and texture.
Ingredients You’ll Need:
- 1 cup mashed ripe banana (about 2 medium bananas)
- 3/4 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil (or melted coconut oil for a healthier alternative)
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
How to Make Pumpkin Banana Muffins:
Step-by-Step Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin.
- Mix Wet Ingredients: 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 everything together until well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Mix Wet and Dry Ingredients Together: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- Fill the Muffin Tin: Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 of the way full.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
Helpful Tips:
- Banana Selection: Use overripe bananas for the best sweetness and texture.
- Mix-Ins: For added flavor and texture, fold in 1/2 cup of chocolate chips, chopped walnuts, or pecans into the batter before baking.
- Muffin Size: If you’d like larger muffins, you can fill the muffin cups almost to the top and bake for a few extra minutes.
- Healthy Swap: Substitute 1/4 cup of the oil with applesauce for a lighter version.
Details:
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Total Time: 30-35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Storage Tips: Store the muffins in an airtight container at room temperature for up to 3 days.
- Freezing Instructions: These muffins freeze well. Wrap each muffin individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds for a quick snack.
Frequently Asked Questions:
Can I make these muffins gluten-free?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum for proper texture.
Can I use fresh pumpkin instead of canned?
Absolutely! Simply roast or steam your pumpkin, then puree it until smooth. Be sure to remove excess moisture by straining the puree if it’s too watery.
What can I substitute for vegetable oil?
You can replace the vegetable oil with melted coconut oil, olive oil, or even melted butter for a richer flavor.
Storage Instructions:
- At Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days.
- In the Freezer: Freeze individually wrapped muffins in a freezer-safe bag for up to 3 months. To thaw, let the muffins sit at room temperature for about an hour, or microwave for a quick snack.
Related Recipes:
If you liked these pumpkin banana muffins, you’ll definitely enjoy these other baked treats:
Conclusion:
These easy pumpkin banana muffins are a delightful combination of two classic flavors, making them the perfect fall snack. Moist, tender, and full of autumn spices, they’re sure to become a favorite in your household. Whether enjoyed fresh from the oven or reheated from the freezer, they’re the perfect treat for any time of day.
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Easy Pumpkin Banana Muffins
Description
Soft, moist, and spiced with warm fall flavors, these pumpkin banana muffins are a delightful treat. They’re easy to make, with the natural sweetness of ripe bananas paired with the comforting taste of pumpkin. These muffins are great for breakfast, snack time, or as a light dessert.
Ingredients
- 1 cup mashed ripe banana (about 2 medium bananas)
- 3/4 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil (or melted coconut oil for a healthier alternative)
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin.
- Mix Wet Ingredients: 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 everything together until well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Mix Wet and Dry Ingredients Together: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- Fill the Muffin Tin: Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 of the way full.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
Notes
- Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Storage Tips: Store the muffins in an airtight container at room temperature for up to 3 days.
- Freezing Instructions: These muffins freeze well. Wrap each muffin individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds for a quick snack.
