Pumpkin Banana Muffins are easy to make and are a healthy option for breakfast or snacks. They can be made gluten free by replacing regular flour with almond flour and healthier by adding oatmeal. If you are a chocolate lover, add some chocolate chips in the batter for added treat. Here is how to make Pumpkin Banana Muffins Recipe from Scratch.
Muffins are my fav sweet treats to make for breakfast. This particular recipe is super easy to make as well.
Just one bowl and a few basic ingredients is all you need to whip up a batch.
A cross between Banana Muffins and Pumpkin Muffins, these Pumpkin Banana Bread Bread Muffins is a great way to sneak in pumpkin and banana in your families diet without them even knowing.
This Pumpkin Banana Muffin Recipe is
- Easy
- One Bowl
- Moist
- Warm
- Full of flavours
- Made from scratch
How to make a small batch of Pumpkin Banana Muffins?
This recipe can be divided into half easily. Just divide all the ingredients into half and use 1 egg instead of 3 and you should be able to make a small batch of Pumpkin Banana Muffins.
Variations of Pumpkin Banana Muffins
You can use whole wheat flour in place of all purpose flour in this recipe.
To make Pumpkin Banana Oatmeal Muffins, replace 1/2 cup flour with Oatmeal.
In fact, you can use any gluten free flour in place of all purpose flour and make these muffins gluten free. You can even replace some flour with bran for a healthy twist.
Add pecans, macadamia nuts, almonds etc for crunch in the batter.
Replace white sugar totally with brown sugar or coconut sugar.
Add pumpkin pie spice in place of ground cinnamon, nutmeg, cloves, and ginger.
Pumpkin spice is basically a mix of all these spices and so instead of adding 3-4 different spice, you can do with a single mix.
Bake the batter in a bread pan instead of muffin cups and make pumpkin bread instead.
Replace eggs with yogurt or flax seeds, for a no eggs recipe.
Add chocolate chips in the batter if you love chocolate.
You can add some grated carrot and dates puree to these muffins.
How to make Pumpkin Banana Bread Muffins
This muffin recipe is one of my favourite recipes as it’s super easy to make and requires no skill.
All you have to do is mix dry ingredients in one bowl, wet ingredients in another bowl. Mix them together and bake.
Yes! It’s that easy. So wait for nothing. Bake this muffin recipe while fall is still here and we are still celebrating Pumpkin in all it’s glory.
You can make Pumpkin Puree at home using my easy recipe and use homemade Pumpkin Pie Spice Mix in place of ground spices.
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How to make Pumpkin Banana Muffin Step by Step
Mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger granulated sugar and brown sugar in a bowl.
In another large bowl, mix olive oil, vanilla extract, eggs, pumpkin puree and banana puree.
Mix dry ingredients with wet ingredients until just combined.
Pour the batter in the muffin liners until they are 3/4th full.
Sprinkle chopped pecans on top.
Bake for 5 minutes and then reduce the temperature to 350 Degrees F. Bake for another 15-18 minutes until a toothpick inserted in the centre comes out clean.
Pumpkin Banana Muffins Recipe
Pumpkin Banana Muffins Recipe
Pumpkin Banana Muffins are easy to make and are a healthy option for breakfast or snacks.
Ingredients
- 2 cups All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Clove
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1/2 cup Olive Oil
- 2 tsp Vanilla Extract
- 3 Eggs
- 1 cup Pumpkin Puree
- 1 cup Banana Puree
- 1/2 cup Pecans Chopped
Instructions
Line a muffin tin with muffin liners.
Pre heat the oven to 425 Degrees F.
Mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger granulated sugar and brown sugar in a bowl.
In another large bowl, mix olive oil, vanilla extract, eggs, pumpkin puree and banana puree.
Mix dry ingredients with wet ingredients until just combined.
Pour the batter in the muffin liners until they are 3/4th full.
Sprinkle chopped pecans on top.
Bake for 5 minutes and then reduce the temperature to 350 Degrees F.
Bake for another 15-18 minutes until a toothpick inserted in the centre comes out clean.
Remove the pan from the oven and let it rest for 10 minutes.
Remove the muffins from the pan and cool on a wire rack.
Recipe Notes
After adding dry ingredients with wet ingredients, do not mix a lot. The two must just come together.
You can add some chopped pecans in the batter too.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
Ruth
Love this recipe second time making it was going to add carrots but not sure how much to add place a advise
Neha Mathur
You can add 1/4 cup gated carrots to this recipe.