Pumpkin Banana Muffins
Pumpkin Banana Muffins are the perfect blend of sweet bananas and rich pumpkin puree, creating a moist and flavorful treat ideal for breakfast or a delightful snack anytime. Spiced with warm cinnamon, these muffins evoke the cozy essence of autumn. Easy to prepare and deliciously satisfying, enjoy them fresh from the oven or paired with your favorite warm beverage for an elevated experience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup mashed ripe bananas (about 1 large banana)
- 1/2 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 large egg
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
- In a large bowl, whisk together flour, baking powder, cinnamon, brown sugar, and granulated sugar.
- In another bowl, mash the ripe banana. Stir in pumpkin puree, egg, vegetable oil, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined; do not overmix.
- Scoop the batter into muffin cups until about two-thirds full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool in the pan for five minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For added texture and flavor, mix in chopped nuts or chocolate chips. Store muffins in an airtight container at room temperature for up to three days or freeze individually wrapped for longer storage.