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Pumpkin Banana Muffins Recipe

Pumpkin Banana Muffins Recipe
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★★★★★

5.1 from 10 reviews

These Pumpkin Banana Muffins combine the natural sweetness of ripe bananas and pumpkin puree with warm pumpkin spice and rich chocolate chips, creating a moist and flavorful treat perfect for breakfast or snack time. Easy to prepare and baked to golden perfection, these muffins are a delightful way to enjoy seasonal flavors.

Ingredients

Scale

Wet Ingredients

  • 50 g Granulated sugar
  • 50 g Brown sugar
  • 1 Egg
  • 75 g Oil (neutral flavor vegetable oil)
  • 110 g Pumpkin puree (homemade or store-bought, NOT pumpkin pie filling)
  • 110 g Banana puree (ripe bananas)

Dry Ingredients

  • 135 g All-purpose flour
  • ½ teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 teaspoon Pumpkin spice

Add-ins

  • 160 g Chocolate chips

Instructions

  1. Prepare Muffin Tin and Oven: Line a muffin tin with 6 large muffin cases and preheat your oven to 175°C (347°F), using a conventional oven setting (no fan).
  2. Mix Wet Ingredients: In a large bowl, use an electric hand mixer to whip together the egg, vegetable oil, granulated sugar, and brown sugar for several minutes until the mixture is light and fluffy. Then gently fold in the pumpkin puree and banana puree until combined.
  3. Sift and Add Dry Ingredients: Sift the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice together. Carefully fold these dry ingredients into the wet mixture using a rubber spatula, mixing gently by hand to keep the batter light and avoid overmixing.
  4. Fold in Chocolate Chips: Finally, fold in the chocolate chips evenly throughout the batter, distributing them without overworking the batter.
  5. Fill Muffin Cases and Bake: Spoon the batter evenly into the prepared muffin cases, then bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool and Serve: Allow the muffins to cool slightly before serving. These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for 2-3 days.

Notes

  • Use ripe bananas for the best natural sweetness and moisture.
  • Ensure your pumpkin puree is plain and not pumpkin pie filling, which contains added sugars and spices.
  • Do not overmix the batter after adding the dry ingredients to keep muffins tender.
  • Chocolate chips can be substituted with nuts or dried fruit if desired.
  • For a healthier version, you may reduce sugar or replace oil with applesauce (adjusting texture accordingly).

Nutrition

Keywords: pumpkin muffins, banana muffins, fall baking, pumpkin spice, chocolate chip muffins, easy muffin recipe

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