Pumpkin Banana Muffins

Pumpkin Banana Muffins made with classic ingredients like pumpkin, mashed bananas, cinnamon, brown sugar & maple syrup! You'll love the fantastic flavors in these soft, moist banana bread muffins.

Prep Time6 20

Cook Time20

Total Time6 40

Course: Dessert, Muffins, Snack

Cuisine: American

Keyword: Pumpkin Banana Muffins

Servings: servings

Calories: 218kcal

Author: Jessica & Nellie

Ingredients

2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ cup brown sugar
¼ cup maple syrup
½ tsp salt
⅓ cup canola oil
1 tsp vanilla extract
2 large eggs
¾ cup pumpkin puree
1 cup mashed bananas

Instructions

Prep: Start by preheating your oven to 350°F. Line a muffin tin with muffin paper cups or lightly grease them with non-stick baking spray.
Batter: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and ground cinnamon.
In a separate larger bowl, combine the brown sugar, maple syrup, salt, canola oil, vanilla extract, and eggs. Whisk everything together until the mixture becomes smooth and the sugar begins to dissolve.
Gradually add the pumpkin puree and mashed bananas to the wet mixture.
Carefully incorporate the dry mixture into the wet mixture, stirring until just combined. Be sure not to overmix – a few lumps are absolutely fine.
Using a scoop or a spoon, divide the batter evenly among the muffin cups. Fill each cup about ¾ of the way full, allowing room for the muffins to rise.
Bake: Place the muffin tin into the preheated oven and bake for around 18-20 minutes.
Once baked, take the muffins out of the oven and let them cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely.

Notes

Store muffins in an airtight container on the countertop and they will last up to 5 days.

Muffins can be frozen for up to 2 months.

Nutrition