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Easy Pumpkin Banana Muffins

Delightful muffins that blend the flavors of pumpkin and banana for a soft and moist treat, perfect for fall baking or any time of year.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Baking Essentials
  • 1 cup mashed ripe banana (about 2 medium bananas) Mashed into smooth perfection
  • 3/4 cup canned pumpkin puree Ensure it’s pure pumpkin, not pumpkin pie filling
  • 1/2 cup granulated sugar Feel free to adjust based on your sweetness preference
  • 1/4 cup brown sugar Adds a lovely depth of flavor
  • 1/2 cup vegetable oil Can be substituted with melted coconut oil for a healthier alternative
  • 2 large eggs Preferably at room temperature
  • 1 1/2 cups all-purpose flour Can substitute with whole wheat for added nutrition
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice Or a mix of nutmeg, cinnamon, and ginger
  • 1 teaspoon vanilla extract Add a splash to amp up the flavor!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin.
  2. In a large mixing bowl, mash the ripe bananas until smooth. Add in the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until combined.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  5. Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.
Baking
  1. Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted comes out clean.
  2. Allow muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.