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Easy One-Bowl Pumpkin Banana Muffins: Best Homemade Recipe

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These Easy One-Bowl Pumpkin Banana Muffins are soft, moist, and just sweet enough without being heavy. Made with simple ingredients and minimal cleanup, they’re perfect for breakfast, meal prep, or using up ripe bananas and pumpkin puree.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1/3 cup melted coconut oil (or vegetable oil)
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/4 cup dried cranberries or raisins (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or spray generously with non-stick spray.
  2. In your large mixing bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine.
  3. To the same bowl, add the pumpkin puree, melted coconut oil, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk everything together until smooth and well combined.
  4. Sprinkle the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon over the wet mixture. Use a spatula or wooden spoon to fold everything together gently. Mix just until you no longer see streaks of flour.
  5. If you’re using chocolate chips, nuts, or dried fruit, gently fold them in now. Reserve a handful to sprinkle on top of the muffins before baking.
  6. Divide the batter evenly among the 12 muffin cups. Fill each cup about 3/4 full.
  7. Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and spring back when lightly touched.
  8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Don’t overmix the batter. Use room temperature ingredients. Measure flour correctly by spooning and leveling. Let the batter rest for 10 minutes before baking for taller muffins. Rotate the pan halfway through baking. Check for doneness with a toothpick.

Nutrition

Keywords: pumpkin banana muffins, one bowl muffins, easy muffin recipe, pumpkin muffins, banana muffins, fall baking, breakfast muffins

Find it online: https://spoonluma.com/easy-one-bowl-pumpkin-banana-muffins-best-homemade-recipe/