Can I use canned pumpkin puree instead of fresh pumpkin puree?

Absolutely! Canned pumpkin puree works perfectly and saves time. Just make sure it's 100% pure pumpkin, not pumpkin pie filling.

Can I add other mix-ins to the batter?

Of course! Feel free to add dried fruits like raisins or cranberries, shredded coconut, or even a handful of oats to the batter for added texture and flavor.

Can I make mini muffins?

Absolutely! Just reduce the baking time to 12-15 minutes for mini muffins.

Cozy Pumpkin Banana Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These Pumpkin Banana Muffins are perfect for fall! With fresh pumpkin puree and ripe bananas, they’re moist, flavorful, and easy to make. Great for breakfast or snacks!

Author: Natalia
Prep Time: 7
Cook Time: 30
Total Time: 37 minutes
Yield: 15 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Units Scale

Dry Ingredients:

1 1/2 cups (180g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/3 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

Wet Ingredients:

1 cup (240g) fresh pumpkin puree
1 cup (240g) mashed ripe bananas (about 2 large bananas)
2 large eggs
3 tablespoons (36ml) vegetable oil or melted coconut oil
2 tablespoons (25g) granulated sugar
1/4 cup (60ml) honey
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with muffin liners or grease it with cooking spray.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
In a large bowl, combine the fresh pumpkin puree, mashed bananas, eggs, oil, granulated sugar, honey, and vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix. If using, fold in the chopped nuts and/or chocolate chips.
Divide the muffin batter evenly among the 12 muffin cups, filling each about 2/3 to 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the muffin tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For the fluffiest and most flavorful muffins, make sure not to overmix the batter. Stir just until the dry ingredients are combined with the wet ingredients to keep the muffins light and airy.

Nutrition

Serving Size:
Calories: 124
Sugar: 8.8 g
Sodium: 146.9 mg
Fat: 3.6 g
Carbohydrates: 21.1 g
Protein: 2.5 g
Cholesterol: 24.8 mg

Find it online: https://hugsonaplate.com/pumpkin-banana-muffins/