Pumpkin Banana Bread Muffins
These easy Pumpkin Banana Bread Muffins are the perfect fall muffin recipe, blending sweet ripe bananas with smooth pumpkin puree and warm baking spices. Moist, fluffy, and fully of cozy flavor, they're simple to make and ideal for breakfast, snacks, or holiday baking. If you love banana bread and pumpkin bread, this recipe gives you the best of both worlds in one delicious muffin. Did I mention I added chocolate chips (optional)?
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour, spooned and levelled (194g)
- ½ cup granulated sugar (105g)
- ½ cup brown sugar (101g)
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 2 ripe bananas medium sized
- ¾ cup pumpkin puree (187g)
- ¼ cup vegetable oil (51g)
- ¼ cup Greek yogurt (62g)
- 2 large Eggs
- ½ tsp Vanilla extract
- 1 cup Chocolate chips (optional) (192g)
Instructions
- In a large mixing bowl combine the flour, white sugar, brown sugar, pumpkin pie spice, baking soda, baking powder, and salt. Set the bowl aside.
- In another large mixing bowl, mash the bananas with a fork or potato masher. Once the bananas are well mashed, stir in the pumpkin puree and vegetable oil. Stir in the eggs, Greek yogurt, and vanilla extract until it is all well mixed.
- Add the wet ingredients into the dry ingredients. Mix with a spoon until just combined.
- Fold in Chocolate chips. Cover the bowl with plastic wrap and let it rest for 30 minutes on the counter or in the fridge if it is really hot out.
- While the batter is resting, preheat the oven to 425℉
- Fill a muffin tin with muffin liners in every other hole, and spray liners gently with oil. See Notes.
- Fill muffin liners with batter almost to the top.
- Place a few extra chocolate chips on top of each muffin (makes a nice decoration)
- Place in the oven at 425F for 7 minutes. Lower heat to 350F and continue baking for 15-20 minutes until tops are brown and muffins are fully baked. See Notes.
- Allow to cool in pan for 5 minutes.
- Remove muffins and finish cooling on a cooling rack
- Serve warm or at room temperature.
Notes
- Allowing the batter to rest for 30 minutes gives the baking soda time to work to give a good rise to your muffins.
- Some recipes say to fill the muffin liners 3/4 full, but if you want big muffins, you need to fill them close to the top! Filling the muffin tin in every other hole allows for better heat circulation which leads to a better rise and larger muffin tops. Don't fill the holes with water as some recipes call for, this will decrease heat circulation.
- With this method you will have to bake two batches instead of one. I don't recommend baking with two muffin pans in the oven at the same time as it will decrease heat circulation which may affect the rise of the muffins. But if you are in a rush and high domed tops isn't a big deal to you, you can bake two pans at once, just rotate the pans halfway through baking, or bake them all in the same muffin tin.
- Starting with the oven hot at 425F makes higher domed muffin tops. The higher heat causes the edges of the muffin to set quickly while the middle is still expanding, this creates extra steam and lift. Once this initial rise is done you can turn the oven down to finish baking without drying out or burning.
- Inserting a clean toothpick into the center of the muffin can allow you to check for doneness. It should come out mostly clean (unless you hit a chocolate chip).