Pumpkin Banana Muffins Recipe
Pumpkin banana muffins made with pumpkin puree and warm spices mixed with ripe mashed bananas and baked until soft and fluffy.
Servings: 12 muffins
Equipment
- Parchment Paper Cupcake Liners (optional)
Ingredients
- Cooking spray
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ¼ cup olive oil
- 4 tablespoons melted butter cooled slightly
- 2 eggs at room temperature
- 2 ripe bananas mashed
- ½ cup can pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350˚F. Spray a 12-count muffin tin with non-stick spray.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- In a large bowl, combine the granulated sugar, brown sugar, olive oil, butter, and eggs. Whisk for about 2 minutes, or until smooth and well combined. Add the banana, pumpkin, and vanilla. Whisk until combined.
- Add the dry ingredients to the wet ingredients and fold together with a spatula until no streaks of flour remain. Fill each muffin cup about ¾ full and bake for 18–20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Video
Notes
- Coat the entire muffin tin. The batter will rise, so in addition to spraying the muffin cups, you also want to spray the edges where the tops of the muffins might stick.
- Mash the bananas on a cutting board. It's quicker than mashing them in a bowl.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.
- Freezing: Place them in a freezer bag or an airtight container. They'll last in the freezer for up to 3 months. Thaw them at room temperature or warm them up in the microwave for 15 seconds at a time until heated through.
Nutrition
Calories: 230kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 232mg | Potassium: 134mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1758IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
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