Can you freeze ripe bananas for later?

Yes! This is a great tip. If you have bananas that get nice and brown for baking, but aren't ready to use them. You can freeze them (right in the peel or removed and placed in a bag). Let thaw on the counter before mashing and using.

Is oil or butter better for muffins?

Using oil in muffins will help give you a more moist and tender result.

Do pumpkin muffins freeze well?

They do! You can freeze muffins in freezer bags for up to 3 months. Make sure they are cooled completely before freezing. I like to flash freeze on a baking sheet before transferring to freezer bags.

Easy Pumpkin Banana Muffins | Kathleen's Cravings

Description

Pumpkin Banana Muffins are moist, tender, and perfect for a fall breakfast or afternoon snack! The combination of pumpkin puree and ripe bananas makes them super tender and adds flavor.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 cup white granulated sugar
1/2 cup light brown sugar
1/2 teaspoon kosher salt
1/3 cup canola oil
1 teaspoon vanilla extract
2 large eggs, room temperature
3/4 cup canned pumpkin puree
1 cup mashed ripe bananas, about 2 large bananas

Instructions

Prep - Start by preheating the oven to 350 degrees F and lining a muffin tin with paper liners. You'll likely need to bake in two batches.
Mix Dry Ingredients - In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, cinnamon, white sugar, brown sugar, and salt) until combined. Use a whisk helps remove any lumps.
Mix Wet Ingredients - In a medium bowl, mix together the wet ingredients (oil, vanilla, eggs, pumpkin, mashed bananas) until combined.
Mix Batter - Add the wet ingredients to the dry and fold to combine. Don't over mix.
Fill Muffin Tin - Fill the muffin tin with the batter. Fill each cup about 3/4 full.
Bake - Bake the muffins for 20-23 minutes until they are set and a toothpick inserted in the center comes out clean or with a few moist crumbs. Repeat with remaining batter.
Enjoy - Allow them to cool in the tin for a few minutes before removing to a cooling rack.

Notes

Leftovers - Leftover muffins can be stored in an airtight container at room temperature for up to 4 days.
Freezing - Muffins freeze well to enjoy for months! I like to flash freeze on a baking sheet first before transferring to an airtight freezear bag. Freeze for up to 3 months. For best results, thaw at room temperature then enjoy room temperature or warm for a few seconds in the microwave.
Use Toothpick to test Doneness - Instead of solely relying on time, I recommend using a toothpick inserted into the center of a muffin to test for doneness. There should be no wet batter but just some moist crumbs (or fully clean).
Super Ripe Bananas - The riper the bananas, the sweeter they will be! You want bananas that are super brown and soft.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Baking, Breakfast
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 158
Sugar: 14.5 g
Sodium: 129.7 mg
Fat: 5.3 g
Carbohydrates: 26.1 g
Protein: 2.3 g
Cholesterol: 23.3 mg

Keywords: Pumpkin Banana Muffins, Banana Pumpkin Muffins