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Pumpkin Banana Muffins

Freshly baked pumpkin banana muffins cooling on rack
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Healthy, moist, and warmly spiced, these pumpkin banana muffins combine fall flavors with nutritious ingredients—perfect for breakfast, snacks, or anytime comfort.

Ingredients

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  • 2–3 very ripe bananas, mashed
  • ¾ cup pure pumpkin purée
  • 2 large eggs
  • ⅓ cup melted coconut oil (or butter)
  • ½ cup maple syrup (or honey)
  • 1 tsp vanilla extract
  • 1½ cups whole wheat or all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp salt
  • Optional: chopped walnuts, dark chocolate chips, or dried cranberries
  • Optional topping: pumpkin seeds

Instructions

  1. Preheat oven: Preheat oven to 350°F (175°C). Line or grease a muffin tin.
  2. Mix wet ingredients: In a large bowl, mash bananas and stir in pumpkin purée, eggs, melted oil, syrup, and vanilla until combined.
  3. Whisk dry ingredients: In a separate bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
  4. Combine mixtures: Gradually fold dry ingredients into wet mixture—do not overmix.
  5. Add optional mix-ins: Add optional mix-ins if desired.
  6. Fill muffin tin: Spoon batter into muffin cups, filling each ¾ full.
  7. Add toppings: Top with pumpkin seeds if using.
  8. Bake: Bake for 18–22 minutes or until a toothpick inserted comes out clean.
  9. Cool muffins: Cool in pan for 5 minutes, then transfer to a wire rack.

Notes

Store in an airtight container at room temperature for 3 days or freeze for up to 3 months. Let batter rest for 5–10 minutes before baking for a better rise.

Nutrition

Find it online: https://www.easytastykitchen.com/pumpkin-banana-muffins/