Pumpkin Banana Muffins

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If you’re looking for a cozy, delicious snack that’s perfect for autumn—or any time of year, really—you’ve come to the right place! These Pumpkin Banana Muffins are soft, moist, and packed with the warm flavors of fall.

With the sweetness of ripe bananas and the richness of pumpkin puree, they make the perfect treat for breakfast, an afternoon snack, or a sweet addition to your lunchbox.

Plus, they are incredibly easy to make!

Why This Recipe Is a Must-Try

These muffins are not just good; they’re a true celebration of flavors.

The combination of pumpkin and banana creates a unique, moist texture that you won’t find in your average muffin.

The best part? They fill your kitchen with an irresistible aroma that makes everyone want to dive into baked goodness.

Whether you’re a beginner or a pro in the kitchen, this recipe is straightforward and achievable.

You can make a big batch to share, or keep them all for yourself—no judgment here!

Ingredients

To whip up a batch of these delightful muffins, you will need the following ingredients:

• 2 cups (280 g) all-purpose flour
• 3 teaspoons pumpkin spice or 1 ½ teaspoons ground cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ⅛ teaspoon cloves
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 medium ripe banana, mashed
• 1 cup (212 g) pumpkin puree (not pumpkin pie filling; half a can)
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) light brown sugar
• 1 large egg, at room temperature
• ½ cup (120 ml) vegetable oil
• ¼ cup (60 ml) milk, water, or orange juice
• 1 teaspoon pure vanilla extract

How To Make Pumpkin Banana Muffins

Making these muffins is a delightful experience! Here’s a simple step-by-step guide to help you through the process.

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C).

This is an important step, as you want to bake your muffins in a perfectly pre-warmed environment.

Step 2: Prepare Your Muffin Tin

Line a muffin tin with paper liners or lightly grease it with some cooking spray.

This will make removing the muffins super easy later on!

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, pumpkin spice (or the cinnamon, nutmeg, ginger, and cloves), baking powder, and salt.

This should take just a minute or two.

Mixing the dry ingredients first ensures everything is evenly distributed.

Step 4: Mash Your Banana

In another bowl, mash the ripe banana until it’s smooth.

The riper the banana, the sweeter your muffins will be!

Step 5: Combine Wet Ingredients

To the bowl with the mashed banana, add the pumpkin puree, granulated sugar, brown sugar, and the egg.

Whisk everything together until it’s well combined.

Next, add the vegetable oil, milk (or your choice of liquid), and vanilla extract.

Mix until smooth and creamy.

Step 6: Combine Dry and Wet Ingredients

Pour the wet mixture into the dry ingredients.

Gently fold everything together with a spatula until just combined.

Be careful not to overmix; it’s okay if there are a few lumps.

Step 7: Fill Muffin Cups

Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.

This allows them to rise beautifully without overflowing.

Step 8: Bake!

Place the muffin tin in your preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.

The tops should look golden and slightly domed.

Step 9: Cool and Enjoy

Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes.

Then, transfer them to a wire rack to cool completely.

Enjoy them warm or at room temperature!

Expert Tips

• Make sure your ingredients are at room temperature for better mixing.
• Don’t skip the pumpkin spice for that quintessential autumn flavor!
• Store your muffins in an airtight container to keep them fresh for days.
• Feel free to add nuts or chocolate chips for an extra flavor boost!

Variations and Customizations

These Pumpkin Banana Muffins can be dressed up or down depending on your preference! Here are a few fun ideas:

• Add ½ cup of chopped walnuts or pecans for a crunchy texture.
• Mix in ½ cup of chocolate chips for a sweet surprise in every bite.
• Substitute part of the all-purpose flour with whole wheat flour for added nutrition.
• Try swapping out vegetable oil for melted coconut oil for a unique twist.

How to Store Leftovers

If you happen to have any leftovers (which is unlikely because they’re so tasty!), you can store these muffins at room temperature in an airtight container for up to 3 days.

For longer storage, pop them in the fridge for up to a week, or freeze them for up to 3 months! Just make sure to let them cool completely before freezing.

When you’re ready to enjoy, simply thaw them at room temperature or warm them in the microwave for a few seconds.

FAQ

Can I use ripe bananas that are brown?

Absolutely! In fact, the browner the banana, the sweeter and more flavorful your muffins will be!

Can these muffins be made gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free blend, but make sure it is one that can be substituted cup-for-cup.

What should I do if I don’t have pumpkin spice?

No worries! You can easily mix your own spices as mentioned in the ingredients section.

Just combine cinnamon, nutmeg, ginger, and cloves for a perfect blend.

Can I make these muffins vegan?

Certainly! You can replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use almond milk or another plant-based milk instead.

Conclusion

These Pumpkin Banana Muffins are a delightful way to embrace the flavors of fall! They are soft, tasty, and simply irresistible.

Whether you’re enjoying them at breakfast, as a snack, or sharing them with family and friends, they’re bound to be a hit.

With simple ingredients and straightforward steps, you can whip up a batch in no time.

So, grab your mixing bowl and start baking these delicious little muffins—you won’t regret it!

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