Pumpkin Banana Muffins
Tender, moist muffins made with both mashed banana and pumpkin puree for the ultimate fall treat. They're easy to mix up by hand and ready in no time for a cozy treat.
Servings: 12 muffins
Ingredients
- 2 large ripe bananas about 1 cup mashed
- 1 cup pumpkin puree
- 1 cup light brown sugar or coconut sugar
- 2 large eggs
- ½ cup avocado oil or coconut oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour wheat or oat flour works, or GF
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground pumpkin spice mix
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F and grease or line a 12-cup muffin tin pan with cupcake liners.
- In a large bowl, add the 2 large ripe bananas (mashed), 2 large eggs, 1 cup pumpkin puree, ½ cup avocado oil, 2 teaspoons vanilla extract, and 1 cup light brown sugar. Using a whisk, whisk together until well combined. Set this wet mixture aside.
- In another bowl, add the 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoons ground pumpkin spice mix, and 1 teaspoon ground cinnamon. Mix to combine.
- Add the dry flour mixture over the wet ingredients. Using a spatula, mix well to combine.
- Divide the batter into the muffin pan and bake for 22-25 minutes or until a toothpick comes out clean.
- Allow it to cool for 5 minutes before serving.
Notes
Tips:
- While you can buy pumpkin pie spice mix from the store, you can also make a DIY blend at home by combining 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves or allspice.
- Be careful not to overmix the muffin batter, as overmixing can make the muffins tough. You only need to fold together until no floury patches remain, gently.
- Add the batter to the muffin pan until each cup is almost full to get a nice domed top on each muffin.
- Don't accidentally use canned pumpkin pie mix, which already contains sugar and spices along with the pumpkin. You want plain canned pumpkin puree for this recipe to work properly.
- Muffins can easily become dry if you overbake them. To test for doneness, poke a toothpick into one of the muffins in the middle of the pan; it should come out clean or with just a few moist crumbs attached.
Substitutions & Variations:
- Pumpkin banana bread: Grease an 8.5 x 4.5-inch loaf pan and line with baking paper. Pour the prepared batter into the pan and bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Add more fiber: Use an equal volume of whole wheat pastry flour in place of the all-purpose flour.
- Add chocolate chips: Fold 3/4 cup dark chocolate chips into the batter along with the dry ingredients.
Storage:
- Allow the muffins to cool completely, then transfer to an airtight container. They'll keep at room temperature for up to 5 days.
- Alternatively, you can freeze the muffins in an airtight container for up to 3 months.
Nutrition
Calories: 263kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 276mg | Potassium: 169mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3230IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 2mg