Pumpkin Banana Muffins (Printable)

Moist muffins combining ripe bananas and pumpkin puree with cinnamon, nutmeg, and ginger. Easy to make and freezer-friendly.

# What You Need:

→ Wet Ingredients

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→ Dry Ingredients

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→ Optional Add-ins

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# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly.

02 - In a large bowl, whisk together mashed bananas, pumpkin puree, eggs, melted butter, brown sugar, maple syrup, and vanilla extract until smooth.

03 - In a separate bowl, stir together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

04 - Add dry ingredients to wet mixture. Gently fold until just combined—do not overmix.

05 - Fold in walnuts or pecans and/or chocolate chips, if desired.

06 - Evenly divide batter among muffin cups, filling each about 3/4 full.

07 - Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

08 - Cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

# Expert Tips:

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The muffins stay incredibly moist for days unlike any other quick bread Ive made
They strike that perfect balance between sweet banana and earthy pumpkin that feels like a hug

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Overmixing makes these tough and chewy instead of tender
The muffins are done when they spring back lightly when touched in the center

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Let the muffins cool in the pan for 5 minutes before moving them or they might fall apart
If using frozen pumpkin puree thaw it completely and drain excess liquid first

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