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Pumpkin Banana Muffins

Delicious Pumpkin Banana Muffins for Cozy Fall Mornings

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These Pumpkin Banana Muffins blend the flavors of pumpkin and banana for a cozy fall breakfast treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffins
  • 2 cups All-Purpose Flour consider using a gluten-free flour blend for a gluten-free option
  • 3/4 cup Granulated Sugar can be replaced with coconut sugar for a lower glycemic index
  • 2 teaspoons Baking Powder ensure it’s fresh for best results
  • 1 teaspoon Baking Soda offers additional leavening and helps with browning
  • 1/2 teaspoon Kosher Salt feel free to use sea salt if preferred
  • 1 teaspoon Ground Cinnamon nutmeg or pumpkin pie spice can serve as great substitutes
  • 1/2 cup Vegetable Oil swap with melted coconut oil for a delightful flavor twist
  • 3 medium Ripe Bananas contributes natural sweetness and moisture; applesauce can be used for a lower-calorie alternative
  • 1 cup Pure Pumpkin Purée steer clear of pumpkin pie filling to avoid extra sugars and spices
  • 2 Eggs for a vegan version, substitute with flax eggs
Topping
  • 1/4 cup Crunchy Sugar can use turbinado sugar or coarse sugar

Equipment

  • Oven
  • muffin tin
  • Mixing bowls
  • whisk
  • Spatula

Method
 

Muffin Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners to prevent sticking.
  2. In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, and ground cinnamon.
  3. In another bowl, mix vegetable oil, mashed ripe bananas, pure pumpkin purée, and eggs until smooth.
  4. Pour the wet mixture into the bowl of dry ingredients and stir gently until just combined.
  5. Fold in up to ¾ cup of your favorite mix-ins like chocolate chips or nuts.
  6. Spoon the batter into muffin liners, filling each about ¾ full.
  7. Sprinkle a generous amount of crunchy sugar on top of each muffin liner.
  8. Bake for 18 to 22 minutes, or until a toothpick comes out clean.
  9. Allow muffins to cool in the pan for about 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 1500IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Use ripe bananas for maximum sweetness. Avoid overmixing to keep the muffins fluffy. Store in a sealed container at room temperature for up to 4 days.

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