Easy Pumpkin Banana Bread Muffins
Moist, tender muffins made with ripe bananas, pumpkin puree, and cozy spices — a quick and easy treat for breakfast, snacking, or holiday brunch.
Servings: 14 muffins
Equipment
- 1 Muffin pan
- 14 Paper liners
- Measuring cups
- Measuring spoons
- 1 Mixing bowls
- 1 whisk
- 1 Ice cream scoop for evenly portioning batter
- 1 Cooling rack
Ingredients
- 1 cup mashed ripe bananas about 2 medium
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- ½ cup neutral oil vegetable, canola, or melted coconut oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoons pumpkin spice blend
- ½ teaspoon salt
- Optional: ½ cup chopped walnuts pecans, or chocolate chips
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin and 2 more wells* in a second tin with paper liners or lightly grease.
- In a large bowl, whisk together bananas, pumpkin puree, both sugars, oil, eggs, and vanilla until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, pumpkin spice, and sea salt.
- Add dry ingredients to wet ingredients and stir gently until just combined (don’t overmix). Fold in nuts or chocolate chips if using.
- Divide batter evenly among muffin cups, filling about ¾ full.
- Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.