Moist and Easy Pumpkin and Banana Muffins
These Moist and Easy Pumpkin and Banana Muffins are the perfect way to bring the warm flavors of fall into your kitchen. These tender muffins combine banana flavor with pumpkin spice for a soft texture and cozy aroma that’s perfect any time of year.
Servings: muffins
Equipment
- 1 muffin tin
- 1 large mixing bowl
- 1 whisk
- 7 muffin liners
Ingredients
Muffins
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves ground
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup canola oil
- 1/4 cup whole milk room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup mashed ripe banana (about 1 medium banana)
- 3/4 cup pumpkin purée
- 1 large egg room temperature
Cinnamon Drizzle
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon cinnamon
Instructions
Pumpkin & Banana Muffins
- Preheat your oven to 400°F and line your muffin pan with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the dry ingredients - flour, baking soda, salt, cinnamon, nutmeg, and cloves - until well combined. This ensures the spices are evenly distributed in every bite.1 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves
- In a separate bowl, combine the wet ingredients: granulated sugar, brown sugar, oil, milk, vanilla extract, mashed banana, and pumpkin puree. Mix until the texture is smooth and fully blended.1/3 cup granulated sugar, 1/4 cup brown sugar, 1/3 cup canola oil, 1/4 cup whole milk, 1/2 teaspoon vanilla extract, 1/2 cup mashed ripe banana, 3/4 cup pumpkin purée
- Add the egg and stir again until combined.1 large egg
- Gently fold the wet ingredients into the dry ingredients using a spatula or wooden spoon. Stir only until the flour is incorporated, as your muffin batter should have a few lumps. Overmixing can lead to tough muffins.
- Scoop the batter into the prepared muffin cups, filling each about ¾ full for the perfect muffins. Bake for 5 minutes at 400°F, then reduce the temperature to 350°F without opening the oven door. Continue baking for 15–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins in the pan for 3 minutes before transferring them to a wire rack to cool completely.
Cinnamon Drizzle & Assembly
- For the cinnamon drizzle, whisk powdered sugar, cinnamon, and milk in a small bowl until smooth.1/2 cup powdered sugar, 1-2 tablespoons milk, 1/2 teaspoon cinnamon
- Drizzle over the cooled muffins and enjoy.
Notes
Add-Ons & Substitutions
- Swap canola oil with coconut oil, vegetable oil, avocado oil, or olive oil.
- Use homemade pumpkin puree or canned pumpkin puree. Avoid pumpkin pie filling, which is already sweetened and spiced.
- Add dark chocolate chips for extra richness.
- Sprinkle cinnamon sugar on the tops of the muffins before baking for a sweet crust.
Expert Tips
- Use overripe bananas for the best banana flavor and natural sweetness.
- Ensure your milk and egg are at room temperature for a smoother muffin batter.
- Start baking at a higher temperature, then lower it to create tall, domed muffin tops.
- Avoid overmixing once you combine wet and dry ingredients. Lumps in the batter are fine.
- Cool completely before drizzling to keep the icing from melting into the tops of the muffins.
