Description
Uncover the secret to the best flavor with our step-by-step pumpkin banana muffins recipe. Easy to bake and incredibly delicious!
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup (225g) mashed ripe bananas (about 2–3 medium)
- ½ cup (120g) pumpkin puree (100% pure, not pie filling)
- ½ cup (120ml) neutral oil (vegetable, canola, or melted coconut) or melted unsalted butter
- ½ cup (100g) granulated sugar
- ¼ cup (50g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: ½ cup chocolate chips or chopped nuts
Instructions
- Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, mash bananas. Add pumpkin puree, oil, granulated sugar, brown sugar, egg, and vanilla extract. Whisk until well combined.
- In a separate medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, clove, and salt.
- Pour dry ingredients into wet ingredients. Gently fold until just combined; do not overmix. Fold in optional add-ins if using.
- Divide batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake at 425°F (220°C) for 5 minutes. Without opening the oven, reduce temperature to 375°F (190°C) and bake for another 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 20-23 mins