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.

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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)

Directions

Step 1

Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with nonstick spray.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set this dry mixture aside.

Step 3

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.

Step 4

Gradually add the dry ingredients to the wet ingredients, stirring just until no streaks of flour remain. Do not overmix.

Step 5

If using, fold in chopped nuts or chocolate chips for added texture and flavor.

Step 6

Divide the batter evenly between the 12 muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

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.

Step 9

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

Serving size	(1001.8g)

Amount per serving	% Daily Value*
Calories	2779.6

Total Fat 115.9g	0%
Saturated Fat 51.9g	0%
Polyunsaturated Fat 1.4g
Cholesterol 318.8mg	0%
Sodium 1813.9mg	0%
Total Carbohydrate 413.4g	0%
Dietary Fiber 26.3g	0%
Total Sugars 218.6g
Protein 43.5g	0%

Vitamin D 41IU	0%
Calcium 297.9mg	0%
Iron 18.1mg	0%
Potassium 2173.4mg	0%

*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.

Source of Calories

Fat: 36.3%

Protein: 6.1%

Carbs: 57.6%