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Banana Pumpkin Muffins

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These Banana Pumpkin Muffins are moist, flavorful, and perfect for Fall. Packed with ripe bananas, pumpkin puree, and warm spices, they make a delicious breakfast or snack.

Ingredients

  • 1 cup mashed ripe banana (about 2 bananas)
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/3 cup avocado oil (or vegetable oil)
  • 1 tsp vanilla extract
  • 1 and 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 and 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Optional: 1/4 tsp ground cloves or pumpkin pie spice
  • Optional: 1/2 cup chopped pecans or walnuts
  • Optional: chocolate chips, oats, or streusel topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
  2. In a large bowl, combine mashed bananas, pumpkin puree, eggs, brown sugar, granulated sugar, oil, and vanilla extract. Mix until well combined.
  3. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional spices.
  4. Gradually add dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
  5. Fold in optional mix-ins like nuts or chocolate chips if using.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use overripe bananas for best flavor and sweetness.
  • You can swap avocado oil with melted coconut oil or vegetable oil.
  • Store muffins in an airtight container for up to 4 days or freeze for longer storage.
  • Add toppings like oats or streusel before baking for added texture.

Nutrition

Find it online: https://yumfamilyrecipes.com/banana-pumpkin-muffins/