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Pumpkin Banana Muffins - Soft, Cozy, and Perfect for Any Morning

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 ripe bananas, mashed (about 1 cup)
  • 2 large eggs, at room temperature
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/3 cup neutral oil (canola, avocado, or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ginger + pinch cloves)
  • 1/2 teaspoon fine salt
  • Optional add-ins: 1/2 cup chocolate chips, chopped nuts, or dried cranberries

Method
 

  1. Prep the pan and oven. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Mix the wet ingredients. In a large bowl, whisk the mashed bananas, pumpkin puree, eggs, sugars, oil, and vanilla until smooth and well combined.
  3. Whisk the dry ingredients. In a separate bowl, whisk the flour, baking soda, baking powder, pumpkin pie spice, and salt until evenly mixed.
  4. Combine gently. Add the dry ingredients to the wet. Stir with a spatula just until no dry streaks remain. If using add-ins, fold them in now. Do not overmix.
  5. Fill the cups. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  6. Bake. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool. Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool. Enjoy warm or at room temperature.