Pumpkin Banana Muffins (Printable version)
Spiced pumpkin and banana muffins, moist and tender, with optional nuts or chocolate chips for added texture.
# Ingredient list:
→ 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
# Directions:
01 - Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together the pumpkin puree, mashed banana, eggs, vegetable oil, milk, and vanilla extract until the mixture is smooth and homogenized.
03 - In a separate bowl, stir together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground cinnamon, nutmeg, and ground ginger until well blended.
04 - Gradually add the dry ingredients into the wet ingredients, stirring gently until just incorporated. Avoid overmixing to maintain a tender crumb.
05 - Gently fold in chopped walnuts or pecans and chocolate chips if using, ensuring even distribution.
06 - Divide the batter equally among the prepared muffin cups, filling each approximately three-quarters full for optimal rise.
07 - Bake in the preheated oven for 20 to 22 minutes or until a toothpick inserted in the center of a muffin emerges clean.
08 - Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool fully.
# Expert Tips:
01 -
- These muffins are impossibly moist, as if rescued straight from a cozy café case.
- They come together quickly, so you can whip up a batch for brunch or as an after school treat with barely any fuss.
02 -
- The first time I made these, I stirred so much the muffins turned out dense and tough—leave the batter just a bit shaggy for the softest result.
- Sprinkling the tops with cinnamon sugar before baking is a small step that adds major bakery vibes at home.
03 -
- If you measure flour by scooping with the cup, you&ll risk dry muffins—lightly spoon it in and level for a plush result every time.
- A dash more vanilla or spice to your own taste never hurts; trust your nose and enjoy the process.