Banana And Pumpkin Muffins
These Banana And Pumpkin Muffins are a delicious combination of sweet and savory flavors and pumpkin pie spices we love year-round. These muffins make a delicious snack or breakfast muffin.
Servings: 12 people
Calories: 282kcal
Equipment
- 1 Muffin tin
Ingredients
Muffins
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup bananas mashed, about 2 to 3 bananas
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 eggs large
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F.
- Line a 12-cup muffin tin with paper liners or grease the cups with non-stick spray if using silicone liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- In a large bowl, combine the mashed bananas, pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Mix until well blended.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined. Be careful not to overmix, as this can make the muffins tough.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Prepare the cinnamon sugar topping by combining the sugar and cinnamon. Add the cinnamon sugar topping on top of the muffins.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store: Store the muffins in an airtight container at room temperature for up to 3 days. Place a paper towel at the bottom of the container and on top of the muffins to absorb excess moisture. If you need to keep the muffins longer, store them in the refrigerator for up to a week. Just be aware that refrigeration can make muffins slightly denser.
Freeze: These muffins freeze well. Wrap each muffin individually in plastic wrap or foil, then place them in a zip-top freezer bag. Freeze for up to 3 months.
Reheat: Thaw at room temperature or warm the muffins in the microwave for about 20-30 seconds. To refresh refrigerated muffins, warm them in a 300°F oven for about 5-10 minutes. This will help bring back some of their original texture and flavor.
Use very ripe bananas (with brown spots) for maximum sweetness and moisture.
Allow the muffins to cool completely on a wire rack before storing them. Storing warm muffins can create condensation, leading to soggy muffins.
I don't recommend using a homemade pumpkin puree as the puree will not be consistent. I recommend using canned pumpkin puree.
Nutrition
Serving: 1g | Calories: 282kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 218mg | Potassium: 128mg | Fiber: 2g | Sugar: 22g | Vitamin A: 3226IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg
