Pumpkin Banana Muffins Recipe

Pumpkin Banana Muffins. These moist banana pumpkin muffins are loaded with pumpkin and banana flavors that are perfect for enjoying for breakfast,lunch or a snack. This easy muffin recipe is made with pantry staples and is always a hit when I make it for my kids. I like to make a double batch and then freeze some for the kids to enjoy later.

Course muffin

Cuisine American

Keyword Pumpkin Banana muffins

Prep Time 10

Cook Time 20

Servings

Calories 185kcal

Author Lauren

Ingredients

2 brown ripe bananas
1 cup sugar
1/4 cup butter
3/4 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt

Instructions

Preheat the oven to 350 degrees.
Line a muffin pan with 12 muffin liners or grease with non stick cooking spray, and set aside.
Add the butter to a microwave safe bowl and heat in 30 second increments until the butter is melted.
In a large mixing bowl, mash the bananas using a fork.
Add the white sugar to the mashed bananas and mix until smooth.
Add in the butter, pumpkin puree, egg, and vanilla extract until well combined, and set aside.
In another mixing bowl, whisk together the flour, baking soda, pumpkin pie extract, cinnamon, and salt.
Add the dry ingredients to the wet ingredients and stir just until they are fully combined. Be sure not to over mix when adding the flour mixture into the banana mixture.
Scoop the banana pumpkin muffins batter into the prepared muffin pan.
Place the pan into the oven and bake for 20 minutes or until a toothpick is inserted into the center and comes out clean.
Remove from oven and cool completely on a rack.

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