Easy Pumpkin Banana Muffins
These moist, pumpkin banana muffins have all the flavors of fall with a perfect blend of sweet bananas, rich pumpkin, and chocolate.
Servings 12
Equipment
- 12-cavity muffin pan
- whisk
- mixing bowls
- paper liners or muffin liners
Ingredients
For the muffins
- 2 cups (250g) all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon*
- ¼ teaspoon ground ginger*
- ¼ teaspoon ground cloves*
- a pinch of freshly grated nutmeg*
- ¼ teaspoon salt
- 2 medium eggs, at room temperature
- ½ cup (100g) light brown sugar, packed
- ¼ cup (50g) granulated sugar
- ¼ cup (60ml) light vegetable oil
- ¼ cup (57g) unsalted butter, melted and cooled
- 1 teaspoon vanilla
- 1 cup (250g) ripe, mashed bananas (about 2 medium bananas)
- 1 cup (250g) canned pumpkin puree (not pumpkin pie filling) (I use Libby's)
- ¾ cup (125g) chocolate chips (I use mini chocolate chips)
- *You can use 2 teaspoons pumpkin pie spice instead of these individual spices.
For the cinnamon sugar topping
- 1 tablespoon granulated sugar
- 1 tablespoon light brown sugar, packed
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 425℉/218℃. Line the muffin pan with paper liners. Set aside.
- In a large mixing bowl, stir together the flour, baking powder, baking soda, ground cinnamon, ginger, cloves, nutmeg, and salt. Set aside.2 cups (250g) all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 ½ teaspoons ground cinnamon*, ¼ teaspoon ground ginger*, ¼ teaspoon ground cloves*, a pinch of freshly grated nutmeg*, ¼ teaspoon salt
- In another bowl, whisk together the eggs, packed brown sugar, granulated sugar, vegetable oil, melted butter, and vanilla until everything is well-combined.2 medium eggs, at room temperature, ½ cup (100g) light brown sugar, packed, ¼ cup (50g) granulated sugar, ¼ cup (60ml) light vegetable oil, ¼ cup (57g) unsalted butter, melted and cooled, 1 teaspoon vanilla
- Mash the bananas (use a fork or potato masher) and then measure out one cup or 250 grams.1 cup (250g) ripe, mashed bananas
- Add the mashed banana and the pumpkin puree to the egg mixture and whisk until smooth and fully incorporated.1 cup (250g) canned pumpkin puree (not pumpkin pie filling)
- Add the flour mixture and gently whisk everything together until just combined and you don't see any streaks or pockets of flour. Don't overmix it.
- Fold in the chocolate chips.¾ cup (125g) chocolate chips (I use mini chocolate chips)
- Scoop the batter into the liners (I use a cookie scoop). Make sure to fill them all the way to the top.
- Make the cinnamon sugar topping: In a small bowl, stir the 1 tablespoon sugar, 1 tablespoon brown sugar and the ¼ teaspoon cinnamon together.
- Evenly sprinkle the muffin tops with the cinnamon sugar topping.
- Bake at 425℉ / 218℃ for 5 minutes. Then lower the temperature to 350℉ / 180℃ and continue to bake for another 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Do not open the oven door while the muffins are baking or they may sink.
- When the muffins are done, take them out of the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Enjoy!
Notes
Tips for Success
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- For best results, use ripe bananas.
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- Make sure to weigh all the ingredients with a digital scale for accuracy.
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- Don't overmix the batter.
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- All ovens are different and baking times may vary.
