Banana Pumpkin Muffins (quick and easy)
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.
Servings 12 regular muffins
Ingredients
- ¾ cup sunflower oil
- ½ cup brown sugar
- ½ cup white sugar
- 2 eggs at room temperature
- 6 tablespoons pumpkin puree canned or homemade pumpkin purée
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin spice mix
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons mashed banana
Instructions
- Preheat the oven to 350°F (180°C).
- Butter or spray 12 regular muffin tins or line with paper cups.
- Beat ¾ cup sunflower oil with ½ cup brown sugar and ½ cup white sugar for 1 minute in a large bowl.
- Add 2 eggs, one by one, beating until fully incorporated but don’t overbeat.
- Add 6 tablespoons pumpkin puree, ½ teaspoon vanilla extract and mix well.
- Add 6 tablespoons mashed banana and stir to combine.
- Sift 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt and ½ teaspoon pumpkin spice mix. You can use a medium bowl or have them measured and sift them directly over the oil mixture (what I do).
- Add the dry ingredients in 2 parts to the pumpkin mixture, integrating well with a spatula. I don't recommend an electric mixer for this part so as not to overmix them.
- Fill the paper liners up to ¾ of their capacity. Do not fill more than that so they don’t overflow while baking.
- Bake for about 25 minutes or until a cake tester or toothpick comes out dry.
- Let cool on a wire rack.
- 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
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 to check that your oven is at the right temperature. I recommend travking 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 (which yield a larger quantity and require less baking time) or jumbo (which yield fewer muffins and take longer to bake).
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 in my experience, but still great. Don't refrain from making them if you want to use coconut oil.
