Pumpkin Banana Muffins

I realize it’s not really the season for pumpkin recipes, but it’s kind of a dreary day and I felt like baking something. So, I started rustling around in my kitchen, looking for inspiration. Of course I had a single, over-ripe banana staring at me from my fruit bowl, and upon further investigation, I found a lonesome can of pumpkin purée lingering in my pantry. I decided to introduce the two, and this is what I came up with.

(I think my kids will be very happy when they get home from school today.)


Pumpkin Banana Muffins

Makes 22 muffins



  • 3 cups all purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder


  • 4 eggs
  • 1 15 ounce can of pumpkin puree
  • 1 very ripe banana, mashed
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup vegetable oil

To prepare:

Preheat oven to 350 degrees. Line muffin tins with paper liners.

In a medium bowl, whisk together dry ingredients and set aside.

In a large mixing bowl, combine wet ingredients and mix well. (I used my potato masher and really squashed everything together.)

Add dry ingredients to the wet mixture, and mix gently with a wooden spoon or rubber/silicon spatula. Don’t whisk! Don’t over-mix! Muffin batter is supposed to be kind of lumpy and unattractive. Just fold together until the flour is combined.

Scoop batter into muffin tins. I used a large ice-cream scoop and filled them right to the top of the liners.

Bake in preheated oven for 25 minutes.





2 thoughts on “Pumpkin Banana Muffins

  1. Pingback: Peach Muffins | cook on a whim

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