Description
Soft and moist pumpkin banana muffins made with ripe bananas, pumpkin puree, and warm fall spices for a cozy, perfectly balanced treat.
Ingredients
- Cooking spray
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) packed light brown sugar
- ¼ cup (60 ml) olive oil
- 4 tablespoons (57 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 2 ripe bananas, mashed (about 1 cup)
- ½ cup (120 g) pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 12-count muffin tin thoroughly.
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, whisk granulated sugar, brown sugar, olive oil, melted butter, and eggs for about 2 minutes until smooth.
- Add mashed bananas, pumpkin puree, and vanilla extract. Whisk until fully combined.
- Gradually fold dry ingredients into wet ingredients just until no flour streaks remain. Do not overmix.
- Divide batter evenly among muffin cups, filling about three-quarters full.
- Bake 18–20 minutes until tops are lightly golden and a toothpick inserted comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Substitute 1½ teaspoons pumpkin pie spice for individual spices if desired.
- Fold in ½ cup chocolate chips, nuts, or raisins for added texture.
- Replace half the flour with whole wheat flour for a heartier version.
- Store at room temperature up to 3 days or freeze up to 3 months.
- Microwave 10–20 seconds to refresh before serving.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
