Pumpkin Banana Muffins

Pumpkin Banana Muffins are soft, fluffy and filled with cozy spices. Made with simple ingredients and no mixer required, this easy treat is perfect for breakfast or dessert!

Course Breakfast, Dessert

Cuisine American

Keyword pumpkin banana muffins

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 217

Author Gayle

Equipment

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
½ cup packed light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 eggs
2 teaspoons vanilla bean paste (or vanilla extract)
¾ cup pure pumpkin
2 medium ripe bananas (mashed)
½ cup melted coconut oil (or vegetable oil)

Instructions

Preheat oven to 425°F. Line 16 muffins tins with paper liners or grease well with non-stick cooking spray. Set aside.
In a medium bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg. Set aside.
In a large bowl, whisk together the eggs, vanilla, pumpkin, mashed bananas, and oil. Stir the flour mixture into the wet ingredients until just combined, being careful not to over-mix.
Spoon mixture into prepared muffin pan, filling each cup ¾ of the way full.
Bake for 5 minutes at 425°F, then, without opening oven door, lower temperature to 375°F and bake for about 18-20 minutes, or until toothpick inserted into center of muffin comes out clean. Remove from oven and let cool for 10 minutes. **Baking at 425°F first helps to achieve that high, bakery style muffin.

Notes

Muffins will keep in an air-tight container at room temperature for up to four days.
See my tips and tricks for making these Pumpkin Banana Muffins above the recipe box.

Nutrition