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