Pumpkin Banana Muffins
Elevate your breakfast game with these moist and flavorful Pumpkin Banana Muffins, a perfect blend of autumn spices and natural sweetness. Combining ripe bananas and creamy pumpkin puree, these muffins boast a soft, tender texture with hints of cinnamon, nutmeg, and ginger for a cozy, spiced aroma. Ready in just 35 minutes, this one-bowl recipe is ideal for busy mornings or a quick snack, and the option to add chopped nuts or chocolate chips makes them delightfully customizable. Whether enjoyed fresh out of the oven or stored for later, these easy-to-make muffins are a wholesome treat the whole family will love. Perfect for fall baking or anytime you're craving a bit of homemade comfort, these muffins pair beautifully with a hot cup of coffee or tea.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
- 2 ripe bananas
- 0.75 cup pumpkin puree
- 0.5 cup granulated sugar
- 0.25 cup brown sugar
- 0.25 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup chopped nuts (optional)
- 0.5 cup chocolate chips (optional)
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with nonstick spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set this dry mixture aside.
In a large mixing bowl, mash the bananas until smooth. Stir in the pumpkin puree, granulated sugar, brown sugar, melted butter, egg, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until no streaks of flour remain. Do not overmix.
If using, fold in chopped nuts or chocolate chips for added texture and flavor.
Divide the batter evenly between the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 1814 mg | 79% | |
| Total Carbohydrate | 413.4 g | 150% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 218.6 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 298 mg | 23% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2173 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
