Banana Pumpkin Muffins are the ultimate treat for fall, combining the sweetness of ripe bananas with the rich flavor of pumpkin puree. These muffins are not only moist and flavorful but also filled with warm spices that evoke the spirit of autumn. Perfect for a cozy breakfast or a delightful snack, these muffins are sure to become a favorite in your household. Let’s dive into this delicious recipe!

Why You’ll Love This Banana Pumpkin Muffins

You’ll adore these Banana Pumpkin Muffins for several reasons. First, they are incredibly moist and flavorful, making every bite a delight. The combination of banana and pumpkin creates a unique taste that’s comforting and satisfying. They are also versatile; you can enjoy them plain, with chocolate chips, or even topped with cream cheese frosting. Whether you’re looking for an easy breakfast option or a snack for the kids, these muffins fit the bill perfectly. Plus, they are healthy, making them a guilt-free indulgence. With a prep time of just 12 minutes and a total time of 32 minutes, they’re perfect for busy mornings!

Ingredients for Banana Pumpkin Muffins

Gather these items:

• 1 cup mashed ripe banana (about 2 bananas)
• 1 cup canned pumpkin puree
• 2 large eggs
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/3 cup avocado oil (or vegetable oil)
• 1 tsp vanilla extract
• 1 and 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 and 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Optional: 1/4 tsp ground cloves or pumpkin pie spice
• Optional: 1/2 cup chopped pecans or walnuts
• Optional: chocolate chips, oats, or streusel topping

How to Make Banana Pumpkin Muffins Step-by-Step

1. Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. Step 2: In a large bowl, combine **mashed bananas**, **pumpkin puree**, **eggs**, **brown sugar**, **granulated sugar**, **oil**, and **vanilla extract**. Mix until well combined.
3. Step 3: In another bowl, whisk together **flour**, **baking powder**, **baking soda**, **salt**, **cinnamon**, **nutmeg**, and optional spices.
4. Step 4: Gradually add dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
5. Step 5: Fold in optional mix-ins like nuts or chocolate chips if using.
6. Step 6: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Step 7: Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Pro Tips for the Perfect Banana Pumpkin Muffins

Keep these in mind:

• For extra moisture, ensure your bananas are very ripe.
• Do not overmix the batter; this keeps your muffins light and fluffy.
• If you want a healthier version, substitute some of the sugar with applesauce.
• Consider using gluten-free flour for a gluten-free option.

Best Ways to Serve Banana Pumpkin Muffins

These muffins are delightful on their own, but you can also enjoy them in several ways:

• Serve warm with a pat of butter for a delicious breakfast treat.
• Pair them with coffee or tea for an afternoon snack.
• Top with cream cheese frosting for a sweet dessert option.

How to Store and Reheat Banana Pumpkin Muffins

To store your muffins, place them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them where they can last for up to a week. Reheat in the microwave for about 15 seconds for a warm treat.

Frequently Asked Questions About Banana Pumpkin Muffins

What’s the secret to perfect Banana Pumpkin Muffins?

The secret lies in the ripeness of the bananas and not overmixing the batter. Overmixing can lead to dense muffins, while ripe bananas ensure maximum flavor and moisture.

Can I make Banana Pumpkin Muffins ahead of time?

Yes, you can make them ahead of time! They store well in the refrigerator or freezer, making them a convenient option for meal prep.

How do I avoid common mistakes with Banana Pumpkin Muffins?

To avoid common mistakes, always measure your flour accurately and use fresh ingredients. Also, be careful with the baking time; check for doneness a few minutes before the timer goes off.

Variations of Banana Pumpkin Muffins You Can Try

Feel free to get creative with your muffins! Here are a few variations:

• For a tropical twist, add some shredded coconut.
• Try pumpkin and banana muffin variations by substituting half of the flour with oats.
• Make them vegan by using flax eggs instead of regular eggs and a plant-based oil.
• For a fun treat, add chocolate chips for a decadent muffin experience.

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For more delicious recipes, check out our Easy Cinnamon Rolls or explore Homemade Tomato Sauce for a perfect pairing. If you’re interested in healthy options, visit Veggie Burgers with Avocado Green Harissa for a nutritious meal.

Best Banana Pumpkin Muffins for a Cozy Fall Experience

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These Banana Pumpkin Muffins are moist, flavorful, and perfect for Fall. Packed with ripe bananas, pumpkin puree, and warm spices, they make a delicious breakfast or snack.

• Author: Robert
• Prep Time: 12 minutes
• Cook Time: 20-24 minutes
• Total Time: 32 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup mashed ripe banana (about 2 bananas)
• 1 cup canned pumpkin puree
• 2 large eggs
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/3 cup avocado oil (or vegetable oil)
• 1 tsp vanilla extract
• 1 and 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 and 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Optional: 1/4 tsp ground cloves or pumpkin pie spice
• Optional: 1/2 cup chopped pecans or walnuts
• Optional: chocolate chips, oats, or streusel topping

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Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
2. In a large bowl, combine mashed bananas, pumpkin puree, eggs, brown sugar, granulated sugar, oil, and vanilla extract. Mix until well combined.
3. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional spices.
4. Gradually add dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
5. Fold in optional mix-ins like nuts or chocolate chips if using.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Nutrition

• Serving Size: 1 muffin
• Calories: 165
• Sugar: 10g
• Sodium: 150mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 25mg