Pumpkin Banana Muffins

No ratings yet

Pumpkin Banana Muffins are a healthy and easy breakfast or snack option. Created with sweet bananas and the fall favorite, pumpkin, these tasty treats are great to have on hand.

Prep Time20

Cook Time25

Course: Breads & Muffins, Breakfast, Sauce

Cuisine: American

Keyword: banana, banana muffins, banana pumpkin muffins, fall, pumpkin banana muffins, pumpkin muffins

Servings: muffins

Calories: 284kcal

Equipment

1 12 cup muffin tin

Ingredients

Dry Ingredients

2.5 cups flour all-purpose
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon ground
1/4 tsp cloves ground
1/4 tsp ginger ground

Wet Ingredients

1 cup bananas mashed, ripe (about 2-3 medium bananas)
1 cup pumpkin puree
1 cup sugar granulated
1/2 cup vegetable oil
2 eggs large
1 tsp vanilla extract

Cinnamon Sugar Topping

1 tsp cinnamon ground
3 tbps sugar granulated

Instructions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups with non-stick spray if using silicone liners.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
In a large bowl, combine the mashed bananas, pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Mix until well blended.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the muffins tough.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Add the cinnamon sugar topping on top of the muffins.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition