Pumpkin Banana Muffins

many golden brown banana pumpkin muffins on a black table.

This pumpkin banana muffins recipe combines two of our favorite comforting fall or winter flavors: bananas and pumpkin. They are soft, fluffy, and utterly delicious.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Servings muffins

Calories 194kcal

Author Adina

Equipment

Muffin tin
Paper liners

Ingredients

1 ½ cups all-purpose flour Note 1
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon allspice
¼ teaspoon fine sea salt or Kosher salt, Note 2
2 bananas very ripe, Note 3
¾ cup pumpkin puree canned or homemade, 170 g
1 cup granulated sugar 200 g
1 egg large
¼ cup oil neutral-tasting like canola, 60 ml
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
Dry ingredients: Mix 1 ½ cup flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon allspices, and ¼ salt in a bowl and set them aside.
Wet ingredients: Mash 2 bananas in a large bowl. Add ¾ cup pumpkin puree, 1 cup sugar, ¼ cup oil, and 1 teaspoon vanilla extract. Mix with a whisk until combined.
Batter: Add the flour mixture and fold them in until just combined. Don’t over-stir, or the muffins will be tough.
Bake: Pour or spoon the batter into the muffin cups and bake for 20 -23 minutes until a toothpick inserted in the middle of a muffin comes out clean.
Cool: Let the muffins in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.

Notes

Cake flour is also great.
If using table salt, ⅛ teaspoon will be enough.
Spotty or almost black bananas are sweet and soft. However, they should not be as overripe as to be brown and mushy inside or smell like alcohol.

Nutrition