Pumpkin Banana Muffins
Pumpkin Banana Muffins are a delightful fusion of autumn flavors, combining the rich taste of spiced pumpkin and the natural sweetness of ripe bananas. This easy-to-make recipe yields moist, fluffy muffins that are perfect for breakfast, brunch, or as a comforting snack. With each bite bursting with flavor and aroma, these muffins will have everyone asking for your secret! Enjoy them warm or freeze for quick treats on busy days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 ripe bananas (mashed)
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- ⅓ cup vegetable oil
- 1 large egg (beaten)
Instructions
- 1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- 2. In a large bowl, mash the bananas until smooth. Mix in pumpkin puree and both sugars until well combined.
- 3. Stir in vegetable oil and beaten egg until fully incorporated.
- 4. In another bowl, whisk together flour, baking soda, cinnamon, and salt.
- 5. Gradually add dry ingredients to wet mixture, gently folding until just combined; do not overmix.
- 6. Fill each muffin cup about two-thirds full with batter. Sprinkle extra cinnamon on top if desired.
- 7. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Allow to cool before serving.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 200
- Sugar: 16g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
Keywords: - For added texture and flavor, consider mixing in chopped walnuts or chocolate chips. - Substitute pumpkin puree with sweet potato puree for a unique twist. - Store muffins in an airtight container at room temperature for up to three days or freeze for up to three months.