Pumpkin Banana Muffins

These Pumpkin Banana Muffins are everything you love about fall wrapped up in a warm, fluffy bite. They’re moist, perfectly spiced, and naturally sweet from ripe bananas and pumpkin puree. Trust me, the smell alone while these bake will have everyone waiting by the oven.

Why You’ll Love Pumpkin Banana Muffins

Versatile: Great for breakfast, snacks, or dessert.
Budget-Friendly: Uses simple ingredients you probably have on hand.
Quick and Easy: No mixer needed, just mix and bake.
Customizable: Add chocolate chips, nuts, or dried fruit.
Crowd-Pleasing: Soft, flavorful, and a hit with both kids and adults.

Ingredients in Pumpkin Banana Muffins

Mashed Bananas: Adds natural sweetness and moisture.
Pumpkin Puree: Brings that rich pumpkin flavor and soft texture.
Flour: The structure that holds the muffins together.
Sugar: Sweetens and balances the spices.
Brown Sugar: Adds a hint of caramel flavor.
Butter or Oil: For tenderness.
Eggs: Help the muffins rise and hold shape.
Pumpkin Pie Spice: The cozy spice blend that screams fall.
Baking Powder & Baking Soda: For a perfect fluffy rise.
Vanilla Extract: Adds warmth and depth.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Preheat Your Equipment

Preheat your oven to 350°F and line a muffin tin with paper liners.

Combine Ingredients

Mash bananas in a bowl. Whisk in pumpkin puree, sugars, eggs, butter, and vanilla until smooth.

Prepare Your Cooking Vessel

In a separate bowl, whisk flour, pumpkin pie spice, baking powder, and baking soda.

Assemble the Dish

Fold the dry ingredients into the wet until just combined. Divide batter evenly among muffin cups.

Cook to Perfection

Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

Finishing Touches

Let muffins cool slightly before serving.

Serve and Enjoy

Serve warm with a pat of butter, a drizzle of honey, or just as they are—soft and irresistible.

Nutrition Facts

Servings: 12 muffins
Calories per serving: 210

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve Pumpkin Banana Muffins

These muffins pair beautifully with a cup of coffee, tea, or a cold glass of milk. They’re also perfect for lunchboxes or as a grab-and-go snack.

Additional Tips

• Use very ripe bananas for maximum sweetness.
• Don’t overmix the batter to keep muffins fluffy.
• Sprinkle tops with cinnamon sugar or chopped nuts before baking for extra texture.
• Store in an airtight container to keep them moist.

FAQ’s

1. Can I use fresh pumpkin instead of canned?
Yes, just puree it until smooth and drain any excess water.

2. Can I make these muffins vegan?
Yes, use flax eggs and coconut oil instead of butter.

3. Can I add chocolate chips?
Absolutely, they make these muffins extra delicious.

4. Can I use whole wheat flour?
Yes, but the muffins will be slightly denser.

5. How do I store these muffins?
Keep at room temperature for 3 days or refrigerate for a week.

6. Can I freeze them?
Yes, wrap individually and freeze for up to 2 months.

7. Do I need to use pumpkin pie spice?
You can make your own with cinnamon, nutmeg, ginger, and cloves.

8. Can I make mini muffins?
Yes, bake for about 10–12 minutes instead.

9. What if my muffins sink?
They were likely underbaked—add a few more minutes next time.

10. Can I turn this into a loaf?
Yes, bake in a loaf pan at 350°F for about 50–55 minutes.

Conclusion

These Pumpkin Banana Muffins are moist, fluffy, and bursting with cozy flavors. They’re easy to make, perfect for any occasion, and guaranteed to become a household favorite.

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