Pumpkin Banana Muffins (Printer-friendly)
Moist pumpkin and banana muffins spiced with cinnamon and nutmeg, studded with nuts or chocolate chips.
# What you'll need:
→ Produce
01 - 1 cup pumpkin puree
02 - 1 large ripe banana, mashed
→ Wet Ingredients
03 - 2 large eggs
04 - 1/2 cup vegetable oil or melted coconut oil
05 - 1/3 cup milk (dairy or non-dairy)
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 1 2/3 cups all-purpose flour
08 - 3/4 cup granulated sugar
09 - 1/4 cup brown sugar
10 - 1 teaspoon baking soda
11 - 1/2 teaspoon baking powder
12 - 1/2 teaspoon salt
13 - 1 teaspoon ground cinnamon
14 - 1/2 teaspoon ground nutmeg
15 - 1/4 teaspoon ground ginger
→ Optional
16 - 1/2 cup chopped walnuts or pecans
17 - 1/2 cup chocolate chips
# Method:
01 - Preheat oven to 350°F. Line a muffin tin with paper liners or lightly grease each well.
02 - In a large mixing bowl, whisk pumpkin puree, mashed banana, eggs, oil, milk, and vanilla extract until fully blended.
03 - In a separate bowl, thoroughly combine all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
04 - Add the dry ingredients to the wet mixture and stir gently until just combined. Avoid overmixing.
05 - Fold in chopped nuts or chocolate chips if desired.
06 - Evenly divide the batter among the muffin tin cups, filling each about three-quarters full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted in the center emerges clean.
08 - Allow muffins to rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The batter comes together quickly without any fancy techniques, so you'll spend less time cleaning up and more time enjoying muffins hot from the oven
- They stay incredibly moist for days, and the play between banana and pumpkin means you never get bored halfway through the batch
02 -
- Once I tried cranking up the oven for a faster bake but ended up with sunken middles—steady gentle heat is best
- Switching to coconut oil on a whim gave the muffins a lovely subtle aroma that made them irresistible even on day two
03 -
- Let the batter sit five minutes before scooping—it seems to lead to taller muffins every time
- A scoop (like for ice cream) gets every cup filled evenly without mess