Pumpkin Banana Muffins
These are the best Pumpkin Banana Muffins! They turn out soft, tender and full of sweet banana and savory pumpkin spice flavor. Pumpkin banana muffins make a great breakfast, snack or dessert.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon pumpkin spice seasoning
- 3 medium overripe bananas
- 1 cup pumpkin puree
- 1 large egg
- ¼ cup butter, melted
- ½ cup milk
- 2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉. Line the muffin tin with muffin liners.
- In a large mixing bowl combine all-purpose flour, sugar, baking powder, baking soda, salt and pumpkin spice seasoning. In a separate small mixing bowl mash the bananas. Add pumpkin puree, egg, melted butter, milk and vanilla extract to the bowl of mashed bananas. Stir until well combined.
- Pour the bowl of wet ingredients into the large mixing bowl of dry ingredients. Mix until just combined.
- Fill the muffin cups almost to the top with muffin batter. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the muffins to a cooling rack. Serve warm, with a bit of butter or cream cheese if desired.
Notes
Storing: store pumpkin banana muffins at room temperature in an airtight container for 2-3 days or in the refrigerator for about 5 days.
Freezing: use a freezer-safe bag to store muffins for about 6 months in the freezer.
Tip 1: don't overmix the batter. Mixing too much will lead to dense muffins.
Tip 2: use very ripe bananas for the best flavor. The banana peels should be starting to brown and have lots of brown spots.
Nutrition
Serving: 2ozCalories: 125kcalCarbohydrates: 22gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 18mgSodium: 170mgPotassium: 126mgFiber: 1gSugar: 12gVitamin A: 2236IUVitamin C: 2mgCalcium: 44mgIron: 1mg
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