Pumpkin Banana Muffins (Printable Version)
Moist pumpkin and banana muffins with warm spices; optional nuts or chocolate. Makes 12, bakes in ~22 minutes.
# What You 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
# How to Make It:
01 - Preheat oven to 350°F. Line a muffin tin with paper liners or lightly grease each cup.
02 - In a large bowl, whisk together pumpkin puree, mashed banana, eggs, oil, milk, and vanilla until the mixture is smooth.
03 - In a separate bowl, blend together all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
04 - Add dry ingredients to the wet mixture. Gently stir until just combined, ensuring not to overmix.
05 - Fold in chopped nuts or chocolate chips, if desired.
06 - Divide batter evenly among muffin 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 cool in the pan for 5 minutes before transferring to a wire rack to finish cooling.
# Expert Tips:
01 -
- These come out moist and never dry, as if they were just baked that morning.
- You can toss in nuts or chocolate chips, and somehow they fit any craving you have.
02 -
- Overmixing makes muffins dense—resist the urge to stir until super smooth.
- Sprinkling cinnamon sugar over the tops before baking gives that magical muffin-shop crust.
03 -
- Use a light hand mixing once flour goes in—lumps mean tender muffins, not mistakes.
- Lining the muffin pan with parchment cups ensures easy removal, even with sticky mix-ins.