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Easy Pumpkin Banana Muffins

Delight in these moist and flavorful muffins combining pumpkin, bananas, and warm spices for a perfect fall treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1.5 teaspoons ground cinnamon *you can use 2 teaspoons pumpkin pie spice instead of these individual spices.
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • a pinch freshly grated nutmeg
  • 0.25 teaspoon salt
Wet ingredients
  • 2 medium eggs at room temperature
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 0.25 cup light vegetable oil
  • 0.25 cup unsalted butter melted and cooled
  • 1 teaspoon vanilla
Main ingredients
  • 1 cup ripe mashed bananas about 2 medium bananas
  • 1 cup canned pumpkin puree not pumpkin pie filling, e.g., Libby's
  • 0.75 cup chocolate chips mini chocolate chips
  • 1 tablespoon granulated sugar
  • 1 tablespoon light brown sugar packed
  • 0.25 teaspoon ground cinnamon

Method
 

  1. Preheat oven to 425℉/218℃, line muffin pan with liners.
  2. Mix dry ingredients in a bowl; whisk wet ingredients in another. Combine, then fold in chocolate chips.
  3. Add mashed bananas and pumpkin to wet mixture, whisk until smooth.
  4. Scoop batter into liners, then sprinkle with cinnamon sugar topping.
  5. Bake at 425℉/218℃ for 5 minutes, then reduce to 350℉/180℃ and bake 15-20 minutes until a toothpick comes out clean.
  6. Cool muffins in pan 10 minutes, then transfer to wire rack to cool completely. Enjoy!

Notes

Ensure not to overmix the batter to keep muffins light and fluffy.