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stacked pumpkin banana muffins in a linen lined bowl on a light surface.

Pumpkin Banana Muffins

Pumpkin and banana are baked into these muffins, making them moist and delicious. Step by step photos teach you how to bake the fall muffins! 

  • Total Time: 35 Minutes
  • Yield: 12 Muffins 1x

Ingredients

Units Scale
  • 6oz (3/4 Cup) Mashed Ripe Bananas
  • 4oz (1/2 Cup) Neutral Oil, I prefer Avocado Oil or Vegetable Oil
  • 50 grams (1/4 Cup) Brown Sugar
  • 100 grams (1/2 Cup) Granulated Sugar
  • 2 Teaspoons Vanilla Extract
  • 2 Large Eggs, at room temp.
  • 8oz (1 Cup) Pumpkin Puree
  • 250 grams (2 Cups) All-Purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 1 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 2 Teaspoon Pumpkin Pie Spice

Instructions

  1. Preheat oven to 415F/213C and grease a muffin tin or add muffin liners.
  2. In a large bowl mash the banana then add the oil, sugars, vanilla extract, eggs, and pumpkin puree. Mix until fully combined.
  3. Place a sieve over the wet ingredient and sift in the dry ingredients; flour, baking powder, baking soda, salt and pumpkin pie spice. Then use a spatula to gently fold to combine. Do not over mix, overmixing creates a tougher muffin. Let the batter rest for ten minutes.
  4. Fill the muffin liners to the top. Bake for 5 minutes then reduce oven temperature to 350F/180C and bake for an additional 12-15 minutes, or until the muffins bounce back when you touch the top or a toothpick inserted comes out with no wet crumbs. Let cool on a wire rack for 5 minutes, best enjoyed the day made but leftovers keep for a few days at room temperature in an airtight container. Freeze for up to three months and then microwave for 30 seconds when you want one!
  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 15 Minutes
  • Cook Time: 20 Minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: banan pumpkin muffins, pumpkin and banana muffins,

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