Pumpkin Banana Muffins
These crowd-pleasing Pumpkin Banana Muffins are incredible delicious. They combine banana bread and pumpkin bread into the same recipe. These muffins are a family favorite during the fall and better yet are so simple and easy to make. MAKES 3 cups batter
Servings: 12 muffins
Calories: 223kcal
Ingredients
- 1½ cups (192g) all-purpose flour
- 1½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons avocado or canola oil
- 6 tablespoons granulated sugar
- ⅓ cup light brown sugar lightly packed
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 medium banana mashed (about ½ cup)
- ¾ cup (7 ounces) canned pumpkin puree
- ½ cup chopped walnuts plus more for top if desired
Instructions
- Heat oven to 350°F. Line a standard muffin tin with 12 papers.
- In a medium bowl whisk together the flour, spices, baking soda, baking powder, and salt.
- In a large bowl whisk together the oil, sugars, eggs, and vanilla extract. Add the mashed banana and pumpkin puree and combine.
- Stir the flour mixture into the wet ingredients using a wire whip or wooden spoon. Then stir in the chopped nuts.
- Divide the batter between the muffin papers, filling almost to the top. Use a #16 size cookie scoop to fill each with about ¼ cup batter. Top with extra walnuts if desired. Bake until the top feels just firm to the touch, 16 to 19 minutes.
- Cool for a few minutes before removing from the pans. Serve warm or cooled. Store in an airtight container up to 3 days.
Notes
Customize your pumpkin banana bread muffins with add-ins, frosting, or ingredient swaps for special diets.
- Nuts: I used walnuts, but you can use pecans, almonds, or even pepitas.
- Spices: If you want a gourmet muffin swap some of the spices for cardamom, or add extra ginger.
- Chocolate: You can swap the nuts in the recipe for equal amounts mini chocolate chips, or finely chopped chocolate.
- Frosting: Leave the nuts or sugar off the top and top the muffins with cream cheese frosting.
- Gluten-free: Swap the flour for an all-purpose gluten-free flour. They may need a couple minutes extra for baking time.
Nutrition
Calories: 223kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 30mg | Sodium: 126mg | Potassium: 140mg | Fiber: 2g | Sugar: 14g | Vitamin A: 2433IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg
