Pumpkin Banana Bread Muffins
Discover the perfect fall treat with our moist pumpkin banana bread muffins. Easy to make and deliciously spiced!
Equipment
- 1 Muffin tin lined with paper liners
- 1 Mixing bowls large and medium
- 1 Whisk
- 1 Spatula
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Wet Ingredients
- 1 cup mashed ripe bananas about 2 large bananas
- 1 cup pumpkin puree
- 1/2 cup unsalted butter melted
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Optional Add-ins
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, mash the ripe bananas until smooth. Add the pumpkin puree, melted butter, brown sugar, eggs, and vanilla extract. Stir until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula until just combined. Do not overmix.
- Fold in chocolate chips and walnuts if using.
- Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Serving
- Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Storage
- Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap individually in plastic wrap and place in a freezer-safe bag for up to 2 months.
Notes
Pro Tips: For best results, use ripe bananas and do not overmix the batter.
Ingredient Substitutions: Use almond or coconut flour for a gluten-free version.
How to Serve: Serve with coffee or tea for a delightful snack.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Prepare batter a day ahead, store in the fridge, and bake fresh the next day.
Ingredient Substitutions: Use almond or coconut flour for a gluten-free version.
How to Serve: Serve with coffee or tea for a delightful snack.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Prepare batter a day ahead, store in the fridge, and bake fresh the next day.