Banana and Pumpkin Muffins: 7 Cozy Reasons to Bake Them

Name: Banana and Pumpkin Muffins: 7 Cozy Reasons to Bake Them
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup mashed bananas (about 2 medium bananas); 1 cup pumpkin puree; 2 cups all-purpose flour; 1 cup sugar; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 1 teaspoon vanilla extract

April 13, 2025

By:

Julia marin

Jump to Recipe·Print Recipe

Oh my goodness, if you’ve never baked banana and pumpkin muffins, you’re in for a delightful treat! I can’t even begin to tell you how much I adore this flavor combo. The warmth of the pumpkin mingling with the sweetness of ripe bananas creates a cozy hug in muffin form. Whether you’re looking for a breakfast that’s quick to grab on the go or a snack that’ll keep you energized throughout the day, these muffins are your new best friend. And honestly, they fill your kitchen with the most heavenly aroma while they bake—trust me, you’ll want to make a double batch! So, let’s dive in and whip up some scrumptious muffins that everyone will love!

Ingredients List

1 cup mashed bananas (about 2 medium bananas, ripe is best!)
1 cup packed pumpkin puree (not pumpkin pie filling, just pure pumpkin)
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup vegetable oil (feel free to use melted coconut oil for a hint of flavor)
2 large eggs (make sure they’re at room temperature for better mixing)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon (cinnamon is a must for that cozy flavor)
1/2 teaspoon ground nutmeg (just a pinch for warmth)
1/2 teaspoon salt (don’t skip this, it balances the sweetness!)
1 teaspoon vanilla extract (a splash of vanilla makes everything better)

How to Prepare Banana and Pumpkin Muffins

Step 1 – Preheat the Oven

First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because it ensures that the muffins bake evenly and rise properly. I always get excited at this stage—there’s just something magical about the anticipation of delicious muffins filling the kitchen!

Step 2 – Mix Banana and Pumpkin

In a large mixing bowl, go ahead and combine your mashed bananas and pumpkin puree. I love using ripe bananas for this; they’re sweeter and give the muffins that extra moistness we all crave. Just mash them up until they’re smooth and then mix in the pumpkin—trust me, this combo is already looking and smelling fantastic!

Step 3 – Prepare Dry Ingredients

Now, in another bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. This is where the magic happens! The spices will bring that warm, cozy flavor that pairs perfectly with the banana and pumpkin. Make sure everything is well mixed, so your muffins have an even flavor throughout.

Step 4 – Combine Wet Ingredients

In a separate small bowl, beat those two large eggs. Then add in the vegetable oil and vanilla extract. I swear, the splash of vanilla makes everything taste better! Give it a good mix until it’s all combined and slightly frothy. This mixture will bring moisture and richness to your muffins.

Step 5 – Mix Wet and Dry Ingredients

Now it’s time to combine! Pour your wet egg mixture into the bowl with the banana and pumpkin. Stir it all together until it’s just combined. You don’t want to overmix—lumps are totally okay. After that, gradually add your dry ingredients into this glorious mixture, folding gently until everything is just combined. This is where we create muffin magic!

Step 6 – Bake the Muffins

Grab your muffin tins and line them with paper liners. Now, pour the batter into each cup, filling them about two-thirds full. Pop them in the oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Oh, the smell wafting through your kitchen at this point? Absolute bliss!

Step 7 – Cool Before Serving

Once they’re baked to perfection, take them out of the oven and let them cool in the pan for about 5-10 minutes. Then, transfer the muffins to a wire rack to cool completely. This step is crucial because it helps them set up nicely. Trust me, waiting a little longer will be worth it for that perfect bite!

Why You’ll Love This Recipe

Quick prep time: You can whip these up in just about 15 minutes—perfect for busy mornings!
Delicious flavor: The combination of sweet bananas and spiced pumpkin is simply irresistible.
Versatile: Great as a breakfast on the go, an afternoon snack, or even a cozy dessert.
Makes your kitchen smell heavenly: The aroma while they bake is just pure joy!
Freezer-friendly: Make a batch and freeze some for later indulgence—just thaw and enjoy!
Perfectly moist texture: Thanks to the bananas and pumpkin, these muffins are soft and fluffy.
Kid-approved: Kids love them, and they’re a sneaky way to get some fruit and veggies in!
Easy to customize: Add nuts, chocolate chips, or dried fruit for extra fun variations!

Tips for Success

Now that you’re ready to bake those delicious banana and pumpkin muffins, here are some of my top tips to ensure they turn out absolutely perfect every time!

Use ripe bananas: The riper, the better! Look for bananas with plenty of brown spots; they’re sweeter and will make your muffins extra moist.
Don’t skip the spices: Cinnamon and nutmeg are essential for that cozy, autumnal flavor. If you’re feeling adventurous, try adding a pinch of ginger or cloves for an extra kick!
Experiment with the oil: While I love using vegetable oil for its neutral flavor, feel free to substitute with melted coconut oil or even applesauce for a lighter option.
Mix-ins galore: Want to switch things up? Toss in some chopped walnuts, pecans, or chocolate chips for a fun twist! Just keep an eye on the baking time if you add more ingredients.
Don’t overmix: When combining your wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins, and nobody wants that!
Check for doneness: Every oven is a little different, so keep an eye on your muffins. A toothpick should come out clean or with just a few crumbs attached when they’re ready.
Cool completely: Allowing your muffins to cool on a wire rack helps maintain their perfect texture. Plus, they’re easier to handle when they’re not steaming hot!
Make ahead: If you’re short on time during the week, batch bake these muffins and freeze them. Just pop them in the microwave for a quick snack or breakfast on busy mornings!

With these tips in your back pocket, you’re all set to bake some truly fantastic banana and pumpkin muffins that everyone will be raving about! Happy baking!

Storage & Reheating Instructions

Once your delicious banana and pumpkin muffins are cool, it’s time to store them properly so they stay fresh and tasty!

To keep them at their best, place the muffins in an airtight container. I usually layer parchment paper between them to prevent sticking—no one wants a muffin that’s stuck together, right? You can store them at room temperature for up to 3 days. If you’re planning to keep them longer, I highly recommend freezing them!

To freeze, simply wrap each muffin tightly in plastic wrap or place them in a freezer-safe bag. They’ll keep well for up to 3 months, and trust me, this is a great way to have a tasty snack on hand whenever you need it!

When you’re ready to enjoy a muffin, just take it out of the freezer and let it thaw at room temperature for about 30 minutes. If you want to warm it up a bit, pop it in the microwave for about 10-15 seconds. For a slightly crispier top, you can also reheat them in the oven at 350°F (175°C) for 5-10 minutes. Ah, nothing beats a warm muffin fresh out of the oven!

With these simple storage and reheating tips, you can savor your banana and pumpkin muffins anytime the craving hits! Enjoy!

Nutritional Information Disclaimer

Please note that the nutritional information provided for these banana and pumpkin muffins is an estimate and can vary based on the specific ingredients and brands used. Individual dietary needs may also affect the nutritional content. For the most accurate information, always check the labels of your ingredients and adjust accordingly. Enjoy baking and munching on these delightful muffins, but remember that nutrition can differ!

FAQ Section

Can I use fresh pumpkin instead of canned?
Absolutely! If you have fresh pumpkin, just cook it, scoop out the flesh, and mash it until smooth. It’s a great way to use up those pumpkins from fall harvests!

What if I don’t have eggs?
No problem! You can substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for a few minutes to thicken). Both options work wonderfully to keep your muffins moist.

How can I make these muffins healthier?
If you want to lighten them up a bit, you can use whole wheat flour instead of all-purpose flour and reduce the sugar slightly. You can also swap half the oil for unsweetened applesauce to cut down on fat. They’ll still be delicious!

Can I add nuts or chocolate chips?
Definitely! Feel free to mix in some chopped walnuts, pecans, or chocolate chips into the batter before baking. Just be cautious not to overfill the muffin tins if you’re adding a lot of extras!

How do I store leftover muffins?
Store your muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, wrap them individually and freeze them for up to 3 months. Just thaw them at room temperature or warm them up in the microwave when you’re ready to enjoy!

Can I make these muffins gluten-free?
Yes! You can use a 1:1 gluten-free flour blend to replace the all-purpose flour. Just make sure the other ingredients you use are certified gluten-free as well.

What’s the best way to tell when they’re done?
The best way to check is to insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs attached, they’re ready! If it’s wet, give them a few more minutes in the oven.

Can these muffins be made ahead of time?
Absolutely! These muffins are perfect for making ahead. Just bake them, cool completely, and store them in an airtight container or freeze them for future breakfasts or snacks.

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About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.