Pumpkin Banana Muffins

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Pumpkin Banana Muffins

These soft and fluffy pumpkin banana muffins have sky-high muffin tops. They're easy to make and you just need one bowl, no mixer required! These muffins are perfect for Fall and Thanksgiving.

Prep Time15

Cook Time22

Total Time37

Course: Breakfast, Snack

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 269kcal

Author: Ella Gilbert

Equipment

Muffin pan

Ingredients

Muffins

1 ¼ cup sugar
½ cup + 2 tablespoons pumpkin puree
½ cup + 2 tablespoons mashed bananas ripe and mashed
8 tablespoons vegetable oil
2 teaspoons vanilla extract
¼ cup whole milk
2 large eggs
2 cups all purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon ground ginger
¼ teaspoon ground cloves
¾ teaspoon fine salt
sparkling sugar optional

Metric - US Customary

Instructions

Preheat the oven to 425°Fahrenheit/220°Celsius and line two muffin pans with 12 muffin liners, so every other cavity is empty.
In a large bowl, whisk together all of the wet ingredients until smooth.
1 ¼ cup sugar, ½ cup + 2 tablespoons pumpkin puree, 8 tablespoons vegetable oil, 2 teaspoons vanilla extract, ¼ cup whole milk, 2 large eggs, ½ cup + 2 tablespoons mashed bananas
Add the dry ingredients and fold everything together until the muffin batter is smooth.
2 cups all purpose flour, ½ teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, 1 teaspoon ground ginger, ¼ teaspoon ground cloves, ¾ teaspoon fine salt
Scoop out the muffin batter into the muffin liners to the very top.
If using sparkling sugar, sprinkle it over the muffins now.
sparkling sugar
Bake for 5 minutes, then without opening the oven door, lower the temperature to 350°Fahrenheit/175°Celsius and bake for an additional 16-18 minutes.
Take the muffins out of the oven and let them cool in the pan for 10 minutes. Take them out and place on a wire rack to cool completely.

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.

I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.

Pumpkin: make sure you are using canned pumpkin puree and not pumpkin pie filling!

Oil: use a neutral oil like vegetable, canola or sunflower oil.

Storage: keep in an airtight container at room temperature for 1 day, or in the fridge for five days.

Freezing: freeze baked and cooled muffins in a freezer bag for up 2 months. Let them thaw in the fridge or at room temperature. You can also defrost them in the microwave.

Nutrition