Pumpkin Banana Muffins
Moist and fluffy pumpkin banana muffins marry pumpkin and banana with warm autumn spices for the ultimate fall treat. They’re perfect for breakfast or a snack, especially when served warm with a pat of butter.
Equipment
Ingredients
- 2 cups all-purpose flour
- ¾ cup light brown sugar packed
- 2 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 cup mashed ripe bananas about 2 bananas
- 1 cup pumpkin puree not pumpkin pie filling**
- 2 large eggs room temperature
- ½ cup avocado oil or other neutral-flavored oil
- 1 teaspoon pure vanilla extract
- turbinado sugar as needed (optional)
Instructions
- Preheat the oven to 375°F. Grease or line a 12-cup muffin pan with paper liners and set it aside.
- Combine the flour, baking soda, baking powder, salt, and pumpkin pie spice in a medium bowl.
- Whisk the mashed banana, pumpkin puree, brown sugar, eggs, oil, and vanilla extract in a large bowl. In two parts, add the dry ingredients to the wet ingredients, mixing until everything is incorporated.
- Spoon the muffin batter into the 12 prepared cups and refrigerate the muffins for 10-15 minutes.
- If using, sprinkle the tops of each muffin with turbinado sugar. Bake the muffins for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Let the muffins cool in the pan for 5-7 minutes before transferring them to a wire rack to cool completely.
Nutrition
Calories: 246kcalCarbohydrates: 36gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 31mgSodium: 314mgPotassium: 164mgFiber: 2gSugar: 16gVitamin A: 3235IUVitamin C: 3mgCalcium: 38mgIron: 2mg
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