Easy Pumpkin Banana Muffins
Pumpkin banana muffins are scrumptious, soft, moist, cinnamon-y, just the right amount of sweet and filled with warm spices. Make them in just 30 minutes, the perfect autumn breakfast, snack or dessert!
Servings: 12 Muffins
Calories: 194kcal
Equipment
- 2 Large mixing bowls
- 1 Muffin pan (12 count)
- Muffin liners or cooking spray
Ingredients
Wet Ingredients
- 2 medium over-ripe bananas
- ¾ cup pumpkin puree *not pumpkin pie filling *see note below
- 2 large eggs
- 1 teaspoon pure vanilla extract *imitation also works
- ⅔ cup white sugar *or maple syrup *see note below
- 6 tablespoons unsalted butter *melted *see note below
Dry Ingredients
- 1 & ¾ cups all purpose flour *see note below
- 1 & ¼ teaspoons baking powder
- ½ teaspoon salt
- 1 & ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
Recipe notes:
Pumpkin puree: This recipe doesn't use a full can of pumpkin, I recommend storing leftovers in an airtight container in the fridge, they won't last as long if left in the can. Sugar: I've made these muffins with only ½ cup of sugar before and they were still very good! If you want to reduce sugar this is a good option. Unsalted butter: Salted butter works in a pinch, reduce added salt if you go this route. Coconut oil can also be substituted! Flour: Use a scoop or spoon to fill your measuring cup to overflowing, then level it off with a knife. Don't dip your measuring cup directly into the flour container, this creates a packing effect and can result in too much flour.Instructions
- Preheat your oven to 375°F.
- Peel bananas and place them in a large mixing bowl, mash with a fork until a pudding-like texture is reached.2 medium over-ripe bananas
- Add pumpkin puree, eggs, vanilla extract and sugar to the bowl. Whisk well.¾ cup pumpkin puree, 2 large eggs, 1 teaspoon pure vanilla extract, ⅔ cup white sugar
- Melt unsalted butter in the microwave, then allow it to cool slightly and whisk into the other wet ingredients. Set aside.6 tablespoons unsalted butter
- Add all purpose flour, baking powder, salt, pumpkin pie spice and ground cinnamon to a separate mixing bowl and whisk everything together.1 & ¾ cups all purpose flour, 1 & ¼ teaspoons baking powder, ½ teaspoon salt, 1 & ½ teaspoons pumpkin pie spice, ½ teaspoon ground cinnamon
- Transfer dry ingredients to the bowl containing wet ingredients and fold together with a spatula. Avoiding overmixing! It's okay if the batter is thick and lumpy.
- Place paper liners in a 12 count muffin pan or coat with generously with non-stick cooking spray. Divide batter evenly between the cavities.
- Bake 20-25 minutes, or until a toothpick comes out clean. Allow muffins to cool on a wire rack, then enjoy!
Video
Nutrition
Serving: 1- Muffin | Calories: 194kcal | Carbohydrates: 30g | Protein: 3.2g | Fat: 6.9g | Fiber: 1.7g | Sugar: 14.1g