Banana and Pumpkin Muffins
These Banana and Pumpkin Muffins are soft, moist, and full of cozy fall flavor. Made with ripe bananas, pumpkin puree, and warm spices, they are fluffy, freezer friendly, and come together in one bowl in under an hour. Perfect for breakfast, snacks, or dessert with a cup of coffee or tea.
Equipment
- 1 12-cup Muffin Tin
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon pumpkin pie spice or 1 teaspoon cinnamon + ½ teaspoon nutmeg
- ½ teaspoon salt
- 2 medium ripe bananas mashed
- 1 cup pumpkin puree
- 1 cup granulated white sugar
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, mash the ripe bananas until smooth.
- Add pumpkin puree, granulated sugar, oil, eggs, and vanilla. Whisk until fully combined.
- Sprinkle flour, baking soda, pumpkin pie spice, and salt over the wet mixture. Gently fold until just combined and no specs of flour remain.Do not overmix. Cover and let the batter rest for 30 minutes.
- Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or grease lightly.
- Divide batter evenly among muffin cups, filling each almost to the top. Sprinkle the tops of each muffin with cinnamon sugar.
- Bake the muffins at 425F for 5 minutes then lower the heat to 350F and bake the muffins for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.Enjoy!
Notes
- Use very ripe bananas for the best flavor and natural sweetness.
- Do not overmix the batter—this keeps the muffins light and fluffy.
- Muffins can be stored in an airtight container at room temperature for 2 to 3 days or frozen for up to 2 months.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried this recipe? Tag @dreamybaker on socialLeave a comment below!
