Banana Pumpkin Muffins
Moist, cozy, and packed with warm fall flavors — these banana and pumpkin muffins are a perfect way to start your day or enjoy a sweet snack with coffee.
🕒 Prep Time: 10 minutes
🕒 Cook Time: 20–22 minutes
🕒 Total Time: 32 minutes
Ingredients
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 cup canned pumpkin puree
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup brown sugar, packed
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon cloves
- ¼ teaspoon salt
- ½ cup chopped walnuts or pecans (optional)
- ½ cup chocolate chips (optional, but delicious!)
Step-by-Step Instructions
- Preheat the oven
Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray. - Mash the bananas
In a large mixing bowl, mash the bananas until smooth. The riper the bananas, the sweeter and moister your muffins will be. - Mix wet ingredients
Add the pumpkin puree, oil (or melted butter), eggs, vanilla extract, and brown sugar. Whisk until the mixture is smooth and well combined. - Combine dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. This ensures the spices are evenly distributed. - Mix wet and dry
Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix — stir until just combined. Overmixing can make muffins dense instead of fluffy. - Add extras
Fold in the nuts and chocolate chips, if using. These add great texture and little pockets of sweetness. - Scoop the batter
Divide the batter evenly among the muffin cups, filling each about ¾ full. - Bake
Place the pan in the oven and bake for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. - Cool and enjoy
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Pro Tips for the Best Banana Pumpkin Muffins
- Storage: Keep muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freeze for later: Wrap muffins tightly and freeze for up to 3 months. Reheat in the microwave for a quick snack.
- Healthier swaps: Use whole wheat flour for half of the flour, swap oil for applesauce, or reduce sugar slightly if you like them less sweet.
Nutrition Info (Per Serving – 1 muffin)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 muffin | 210 | 4g | 28g | 9g | 2g | 15g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on ingredients and preparation. For precise dietary advice, consult a nutritionist.
Why You’ll Love These Muffins
These muffins strike the perfect balance of natural banana sweetness and earthy pumpkin flavor, all wrapped up with cozy fall spices. They’re freezer-friendly, easy to whip up in one bowl, and versatile enough for breakfast, lunchboxes, or even dessert.