Banana Pumpkin Moist Muffins (Printable Version)
Fluffy banana and pumpkin muffins with cinnamon, pumpkin pie spice, and pumpkin seeds on top.
# What You'll Need:
→ Wet Ingredients
01 -
1 overripe banana, mashed (approximately ½ cup)
02 -
¾ cup pure pumpkin purée
03 -
2 large eggs at room temperature
04 -
¼ cup granulated sugar
05 -
¼ cup vegetable oil
06 -
1 teaspoon vanilla extract
→ Dry Ingredients
07 -
1 cup all-purpose flour
08 -
½ cup oat flour
09 -
1 teaspoon ground cinnamon
10 -
½ teaspoon pumpkin pie spice
11 -
½ teaspoon baking soda
12 -
1½ teaspoon baking powder
13 -
¼ teaspoon salt
→ Toppings
14 -
⅓ cup pumpkin seeds
# Step-by-Step Guide:
01 -
Preheat the oven to 350°F. Prepare a 12-cup muffin tin by lining with paper cups or greasing it thoroughly.
02 -
In a large mixing bowl, whisk together the mashed banana, pumpkin purée, eggs, granulated sugar, vegetable oil, and vanilla extract until smooth.
03 -
In a separate bowl, thoroughly blend all-purpose flour, oat flour, ground cinnamon, pumpkin pie spice, baking soda, baking powder, and salt.
04 -
Gently fold the dry mixture into the wet ingredients until just combined, taking care to avoid overmixing to maintain a tender texture.
05 -
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle pumpkin seeds evenly atop each muffin.
06 -
Bake for 20 to 22 minutes or until a toothpick inserted into the center of a muffin emerges clean.
07 -
Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
# Additional Notes:
01 -
For optimal moisture and flavor, use fully ripe bananas and freshly prepared pumpkin purée rather than canned pie filling.