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Easy Pumpkin Banana Muffins Everyone Will Love - Cozy, Moist, and Foolproof

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 ripe bananas, mashed (about 1 cup)
  • 2 large eggs
  • 1/3 cup neutral oil (canola, vegetable, or melted coconut oil)
  • 1/3 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional but nice)
  • 1/2 teaspoon fine salt
  • Optional add-ins: 1/2 cup chocolate chips, chopped walnuts or pecans, or dried cranberries

Method
 

  1. Prep your pan. Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Mix the wet ingredients. In a large bowl, whisk together mashed bananas, pumpkin puree, eggs, oil, brown sugar, granulated sugar, and vanilla until smooth.
  3. Whisk the dry ingredients. In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined.
  4. Combine gently. Add dry ingredients to wet. Stir with a spatula just until no dry streaks remain. Do not overmix. Fold in any add-ins.
  5. Fill the cups. Divide batter evenly among the muffin cups, filling each about 3/4 full.
  6. Bake. Bake 18–22 minutes, until the tops spring back when lightly pressed and a toothpick comes out with a few moist crumbs.
  7. Cool. Let muffins cool in the pan for 5 minutes, then move to a wire rack. Enjoy warm or at room temp.