Pumpkin Banana Muffins
These easy Pumpkin Banana Muffins are moist, fluffy, and full of warm fall flavor. Made with ripe bananas and pumpkin puree, they’re the perfect quick breakfast or snack. Great for meal prep and freezer-friendly too!
Servings: 12
Calories: 65kcal
Equipment
- large mixing bowl
- muffin tin
Ingredients
- 1 cup mashed ripe banana about 2 bananas
- 1 cup pumpkin purée not pumpkin pie filling
- 2 large eggs
- ½ cup packed brown sugar
- ¼ cup vegetable oil or neutral oil of your choice
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp pumpkin pie spice
- Optional: ½ cup chocolate chips or chopped walnuts
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease.
- In a large bowl, mash the bananas. Add pumpkin, eggs, brown sugar, oil, and vanilla. Whisk until well combined.
- Sprinkle in the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Stir just until no dry streaks remain - do not overmix. Fold in chocolate chips or nuts if using.
- Divide the batter evenly among the muffin cups.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5–10 minutes before transferring to a wire rack to cool completely.
Nutrition
Calories: 65kcal | Carbohydrates: 14g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 141mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3178IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg