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Pumpkin Banana Nut Muffins Completed, Stacked on a white plate, close up.

Pumpkin Banana Nut Muffins

Moist, cozy Pumpkin Banana Nut Muffins made with ripe bananas, pumpkin puree, warm spices, and crunchy nuts — perfect for breakfast or fall snacking!
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Prep Time: 7 minutes
Cook Time: 25 minutes
Total Time: 32 minutes
Servings: 20

Equipment

  • 1 Large Mixing Bowl
  • 1 medium mixing bowl
  • 1 Whisk
  • 1 spoon
  • 1/2 muffin pans

Ingredients

  • ½ c brown sugar (packed)
  • 4 ripe bananas (mashed)
  • 15 oz can pumpkin puree
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ c walnuts (chopped)
  • 2½ c ap flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger

Instructions 

  1. Preheat oven to 350 °F.
  2. Mix ½ c brown sugar, 15 oz can pumpkin puree, mash in 4 ripe bananas. Add 2 large eggs, 1 tsp vanilla extract, and then fold in ½ c walnuts.
  3. Whisk 2½ c ap flour, 1 tsp baking powder, 1 tsp cinnamon, ½ tsp baking soda, ½ tsp salt, ½ tsp ground nutmeg, ½ tsp ground ginger. Add to wet ingredients and mix
  4. Prepare muffin tins with muffin cups or oil. Spoon batter into cups until mostly full. The dough won't rise much while baking so it's fine if you fill them all the way.
  5. Bake muffins for 25 minutes, or until toothpick comes out clean.