Unbelievably Good Banana Pumpkin Muffins in Just 20 Minutes

Okay, friends, let me tell you about these banana pumpkin muffins! Fall baking is HUGE in my house, but sometimes I want something a little different than just pumpkin spice *everything*. That’s where these babies come in. I’ve been tweaking this recipe for years, and trust me, the combo of sweet banana and cozy pumpkin is just *chef’s kiss*. Plus, they’re so easy to whip up, even on a busy weekday morning. Seriously, if I can do it with one eye open before my first cup of coffee, anyone can!

And hey, I’m Max, from Asheville, North Carolina! Baking is my love language, passed down from my grandma. These banana pumpkin muffins? They’re like a warm hug in muffin form. I just know you’re gonna love ’em!

Why You’ll Love These Banana Pumpkin Muffins

The Perfect Blend of Flavors

Seriously, banana and pumpkin? It sounds a little crazy, I know! But trust me, the sweetness of the banana is *amazing* with the earthy pumpkin. It’s like they were meant to be together!

Easy to Make

No fancy equipment needed here, friends! Just a couple of bowls, a whisk, and a muffin tin. This banana pumpkin muffin recipe is so simple, you’ll be enjoying warm muffins in no time!

Moist and Delicious

Nobody wants a dry muffin, right? These banana pumpkin muffins are seriously moist and tender. The pumpkin puree and mashed bananas keep them that way for days!

Great for Fall Baking

Okay, let’s be real, fall is the *best* baking season! And these banana pumpkin muffins are the perfect way to celebrate. They’re like a little taste of autumn in every bite.

What You Need to Make Banana Pumpkin Muffins

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup pumpkin puree
• 1/2 cup mashed ripe bananas (about 1-2 bananas)
• 3/4 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Ingredient Notes for the Best Banana Pumpkin Muffins

Flour

Alright, so for these banana pumpkin muffins, all-purpose flour is my go-to. It gives ’em that perfect, tender crumb! But, if you’re feeling a little adventurous (or want to sneak in some extra fiber!), you can totally swap out up to half of the all-purpose with whole wheat flour. Just don’t go overboard, or they might get a little dense!

Pumpkin Puree

Okay, this is important! Make sure you’re grabbing 100% pumpkin puree, not pumpkin pie filling. Pie filling has all sorts of extra stuff in it that we don’t need for these muffins. Trust me on this one!

Bananas

The riper, the better! Seriously, those spotty bananas that are sitting on your counter are *perfect* for these banana pumpkin muffins. They’re sweeter and mash up easier. You’ll want about 1-2 bananas to get that half cup of mashed goodness.

Sugar

Plain old granulated sugar is what I use in this recipe. It keeps things simple and sweet. I haven’t tested it with other sugars, but you could experiment if you’re feeling brave!

Vegetable Oil

I usually use canola or vegetable oil ’cause it’s what I have on hand. You could try melted butter for a richer flavor, but honestly, the oil works great and keeps these banana pumpkin muffins super moist!

Eggs

Large eggs are the standard for baking, so that’s what you’ll want here. They help bind everything together and give the muffins structure.

Spices

Cinnamon, nutmeg, and cloves are the holy trinity of fall spices, in my opinion! They add that warm, cozy flavor that makes these banana pumpkin muffins so irresistible. Don’t skip ’em!

How to Make Banana Pumpkin Muffins: Step-by-Step Instructions

Getting Started: Preheat and Prep

Alright, first things first! Crank that oven up to 375°F (190°C). This is super important, you don’t want to put your banana pumpkin muffins into a cold oven! While it’s heating up, line a 12-cup muffin tin with paper liners. Or, if you’re out of liners (story of my life!), just grease the muffin tin really well. We don’t want any sticking disasters!

Combining Dry Ingredients for Banana Pumpkin Muffins

Grab a big bowl – I always use my favorite one with the little blue flowers – and whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Whisking is key here! It makes sure everything’s evenly distributed, so you don’t get a mouthful of baking soda in one muffin. Yuck!

Mixing Wet Ingredients Perfectly for Banana Pumpkin Muffins

In a separate bowl (I know, more dishes, but trust me!), combine the pumpkin puree, mashed bananas, sugar, vegetable oil, eggs, and vanilla extract. Mix it all together until it’s well combined. I like to use a fork for this part, but a spoon works just fine too!

Combining Wet and Dry Ingredients

Okay, this is where we bring it all together! Add the wet ingredients to the dry ingredients and stir until *just* combined. This is super important: do NOT overmix! A few streaks of flour are totally fine. Overmixing leads to tough muffins, and nobody wants that.

Baking Your Banana Pumpkin Muffins

Fill each muffin liner about 2/3 full. I use an ice cream scoop for this, it makes it so much easier! Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them, ovens can be tricky! If they start to get too brown on top, you can loosely tent them with foil.

Cooling and Enjoying Your Banana Pumpkin Muffins

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. I know it’s hard to resist, but trust me, they’re even better when they’ve cooled down a bit! Then, dig in and enjoy your delicious banana pumpkin muffins!

Tips for the Best Banana Pumpkin Muffins

Don’t Overmix the Batter

Seriously, I can’t stress this enough! Overmixing is the enemy of a tender muffin. When you overmix, you develop the gluten in the flour *way* too much, and that’s what makes ’em tough. Just stir until everything is *barely* combined, and you’ll be golden!

Measure Ingredients Accurately

Baking is a science, you know? A little too much of this, not enough of that, and things can go sideways *fast*. I always recommend using measuring cups and spoons and leveling them off. It makes a big difference!

Use Ripe Bananas for Maximum Flavor in Banana Pumpkin Muffins

Those spotty, almost-too-ripe bananas are muffin gold! They’re sweeter and have a stronger banana flavor than the bright yellow ones. Plus, they’re easier to mash. So, don’t toss ’em – bake with ’em! You’ll thank me.

Check for Doneness Properly

The toothpick test is your best friend here. Stick a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, they’re done! If it comes out with wet batter, give ’em a few more minutes. But keep checking! You don’t want to overbake them!

Variations on Your Banana Pumpkin Muffins

Add Chocolate Chips to Your Banana Pumpkin Muffins

Okay, who doesn’t love chocolate? Throw in about 1/2 cup of your favorite chocolate chips – I’m partial to semi-sweet, but dark chocolate is *amazing* too! Just fold ’em in gently at the end.

Add Nuts to Your Banana Pumpkin Muffins

Want a little crunch? Chop up about 1/2 cup of walnuts or pecans and add ’em to the batter. They add a great nutty flavor that goes perfectly with the banana and pumpkin. Toasting the nuts beforehand? Even better!

Make Streusel Topping for Banana Pumpkin Muffins

Ooh, streusel! Now *that’s* fancy! Just mix together 1/4 cup flour, 1/4 cup brown sugar, 2 tablespoons cold butter (cut into pieces), and a pinch of cinnamon. Crumble it over the tops of the muffins before baking. So good!

Spice It Up!

Feeling extra spicy? Go for it! Add a little extra cinnamon, nutmeg, or even a pinch of ginger to the batter. It’ll give your banana pumpkin muffins an extra kick of flavor. Just be careful not to overdo it!

Serving Suggestions for Banana Pumpkin Muffins

Enjoy with a Warm Drink

These banana pumpkin muffins are just *begging* to be paired with a warm drink! I love them with a cup of coffee in the morning, but they’re also amazing with a cozy cup of tea or hot chocolate on a chilly evening.

Perfect for Breakfast or Snack

Seriously, these muffins are so versatile! They’re perfect for a quick and easy breakfast on the go, or as a mid-afternoon snack when you need a little something to tide you over. I even sneak ’em into lunchboxes sometimes!

Add a Dollop of Cream Cheese Frosting

Want to take these banana pumpkin muffins to the next level? Whip up a simple cream cheese frosting! Just beat together 4 ounces of softened cream cheese, 1/4 cup of softened butter, 2 cups of powdered sugar, and a splash of vanilla extract. So easy, and so delicious!

Storing Your Delicious Banana Pumpkin Muffins

Room Temperature Storage

Okay, so you’ve got leftover banana pumpkin muffins (if you can resist eating them all!). The best way to keep ’em fresh is in an airtight container. They’ll stay good at room temperature for up to 3 days. Easy peasy!

Refrigerator Storage

Want to make ’em last a little longer? Pop those banana pumpkin muffins in an airtight container in the fridge. They’ll be good for up to a week! Just give ’em a little warm-up before you dig in.

Freezing Banana Pumpkin Muffins

Freezing is your friend if you wanna save some for later! Wrap each muffin individually in plastic wrap, then put ’em in a freezer bag. They’ll keep for up to 2 months. Just thaw ’em out before enjoying! I like to nuke ’em for a few seconds to get that fresh-baked feel!

Frequently Asked Questions About Banana Pumpkin Muffins

Can I use frozen bananas?

Absolutely! Frozen bananas are great for these banana pumpkin muffins. Just make sure you thaw them completely and drain off any excess liquid before you mash ’em. Nobody wants soggy muffins!

Can I make these muffins gluten-free?

You bet! Just swap out the all-purpose flour with a good quality gluten-free flour blend. I recommend one that’s designed for baking. Keep an eye on the baking time, gluten-free flours can sometimes bake a little faster!

Can I reduce the amount of sugar?

You can try it, but I haven’t tested it myself! Just keep in mind that reducing the sugar might change the texture of the banana pumpkin muffins. They might not be quite as moist or tender. Maybe try reducing it by a tablespoon or two and see how it goes?

How do I keep my Banana Pumpkin Muffins moist?

Two things! First, don’t overbake them! That toothpick test is key. Second, store them properly in an airtight container. That’ll keep ’em from drying out. Oh, and a little secret? I sometimes put a piece of bread in the container to help absorb any extra moisture. Works like a charm!

Can I add a cream cheese swirl to the top of the Banana Pumpkin Muffins?

Ooh, now you’re talking! Totally! Just dollop a spoonful of cream cheese frosting (the same one I mentioned earlier!) on top of each muffin before baking. Then, use a toothpick or knife to swirl it around. It looks gorgeous and tastes even better!

Nutritional Information for Banana Pumpkin Muffins

Alright, y’all, just a quick note on the nutrition stuff. Remember that the nutritional information can vary *a lot* depending on the exact ingredients you use (like, what brand of oil, how big your eggs are, etc.). So, I can’t give you a super precise number. Consider this just a general guideline, not gospel, okay?

Enjoy Your Homemade Banana Pumpkin Muffins!

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