Pumpkin Banana Muffins – Moist, Cozy, and Perfect for Fall
These moist Pumpkin Banana Muffins combine two favorite flavors into one irresistible breakfast or snack. Lightly spiced, naturally sweetened with ripe bananas and pumpkin purée, and perfect for meal prep or lunchboxes!
Ingredients
- 1 cup mashed ripe banana about 2 bananas
- ¾ cup pumpkin purée
- 2 large eggs
- ⅓ cup melted coconut oil or vegetable oil
- ½ cup brown sugar or coconut sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice or ¼ tsp each: nutmeg + ginger + cloves
- ¼ teaspoon salt
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease lightly.
- Mix wet ingredients: In a large bowl, whisk together mashed banana, pumpkin purée, eggs, oil, sugar, and vanilla until smooth.
- Add dry ingredients: Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Stir until just combined. Fold in nuts or chocolate chips if using.
- Fill muffin tins: Divide batter evenly among the 12 muffin cups, filling about ¾ full.
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & serve: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- Use overripe bananas for best flavor and natural sweetness.
- To make it healthier, replace half the flour with whole wheat flour.