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Top view of pumpkin banana muffins on a wire rack.

Easy Pumpkin Banana Muffins

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These muffins are incredibly moist and soft, with a surprisingly good combination of flavors. They are easy to make in one bowl, keep well, and can be frozen. We love them for breakfast, toasted with a drizzle of honey. It is an excellent addition to our muffin recipes category. 

  • Total Time: 40 minutes
  • Yield: 12 regular muffins

Ingredients

Units
  • 3/4 cup sunflower oil
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs, at room temperature
  • 6 tablespoons (95g) pumpkin puree, canned or homemade pumpkin purée
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin spice mix
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons mashed banana

Instructions

  1. Preheat the oven to 350°F / 180°C.
  2. Butter or spray 12 regular muffin tins or line with paper cups.
  3. In a large bowl, beat oil with sugars for 1 minute.
  4. Add eggs one by one, beating until fully incorporated but don’t overbeat. 
  5. Add pumpkin puree and vanilla, and mix well.
  6. Add the mashed banana and stir to combine.
  7. Sift flour, baking powder, salt, baking soda, and pumpkin spice. You can use a medium bowl or have them measured and sift them directly over the oil mixture (what I do).
  8. Add the dry ingredients in 2 parts to the pumpkin mixture, integrating well with a spatula. I don't recommend an electric mixer from this point so as not to overmix them. 
  9. Fill the paper liners up to 3/4 of their capacity. Do not fill more than that so they don’t overflow while baking.
  10. Bake for about 25 minutes or until a cake tester or toothpick comes out dry.
  11. Let cool on a wire rack.
  12. Store covered at room temperature for two days and then refrigerate or freeze, covered or well wrapped. Warm lightly in the oven before eating. 

Notes

  • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
  • Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
  • Pans: I use regular-sized tins, but you can also make mini muffin tins (they will yield a larger quantity, and they will need less baking time) or jumbo (you will have fewer muffins, and they will take longer to bake).
  • Filling the muffin pans: make sure you don't pass 3/4 of the capacity. It's the easiest way to avoid overflow when baking them.
  • Double batch: this recipe can easily be doubled if making them for a large crowd or if you want to make ahead and freeze.
  • Oil: any vegetable oil can be used in theory, the same amount in volume. Coconut oil will make them a tad healthier and less moist IMHO. But still great. Don't refrain from making them if you want to use coconut oil. 
  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/12
  • Calories: 286
  • Sugar: 17.9 g
  • Sodium: 166 mg
  • Fat: 14.7 g
  • Carbohydrates: 36.1 g
  • Fiber: 1.1 g
  • Protein: 3.4 g
  • Cholesterol: 31 mg