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Cozy Pumpkin Banana Oat Muffins

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These cozy pumpkin banana oat muffins are soft, tender, and packed with fall flavor. Made with simple ingredients like canned pumpkin, ripe bananas, and rolled oats, they come together in one bowl and are perfect for fall mornings, meal prep, or sharing with loved ones.

Ingredients

Scale
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1 cup old-fashioned rolled oats (not quick oats)
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 cup brown sugar, packed (light or dark)
  • 1/4 cup granulated sugar
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract (pure)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or homemade blend: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
  • 1 teaspoon cinnamon
  • Optional: 1/2 cup chopped walnuts or pecans (toasted for extra flavor)
  • Optional: 1/3 cup chocolate chips
  • For topping: extra oats and coarse sugar (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 12-cup muffin tin with paper liners or grease each cup generously with butter or cooking spray.
  2. In a large bowl, whisk together the dry ingredients: flour, rolled oats, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly distributed. Set aside.
  3. In a medium bowl, mash the bananas with a fork or potato masher until you have about 1 cup. Leave a few small chunks for texture if desired.
  4. Add the wet ingredients to the mashed bananas: pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined.
  5. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold gently until just combined—do not overmix. A few lumps are fine.
  6. If adding nuts or chocolate chips, fold them in with a few strokes.
  7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Use an ice cream scoop for even portions.
  8. Sprinkle the tops with extra oats and a pinch of coarse sugar if desired.
  9. Bake for 18-22 minutes, starting to check at 18 minutes. Insert a toothpick into the center of a muffin—if it comes out clean or with a few moist crumbs, they’re done. Tops should be golden brown and spring back when lightly touched.
  10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter—mix until just combined to avoid tough muffins. Use room temperature ingredients for best results. Measure flour correctly by spooning and leveling. Check baking soda and powder freshness. Let muffins cool completely before storing to prevent sogginess. Muffins taste even better the next day as flavors meld.

Nutrition

Keywords: pumpkin muffins, banana oat muffins, fall muffins, easy muffin recipe, one bowl muffins, healthy muffins, pumpkin banana oat muffins

Find it online: https://flurpchef.com/cozy-pumpkin-banana-oat-muffins-best-easy-fall-recipe/