Tender, fluffy, and very moist, these pumpkin banana muffins with sweet and aromatic spices are the ideal Autumn snack for baking!
Recipe instructions Pumpkin Banana Muffins
Preheat the oven to 400 degrees F (204 degrees C). Prepare a standard muffin pan with liners and put it to the side for later use. This recipe makes 16 muffins, so you can either use a second muffin pan to make 4 more, or wait until the first batch is done baking to use the same pan.
In a large bowl, mix together the dry ingredients (flour, baking powder, baking soda, cinnamon/ pumpkin pie spice, sugar, and salt) and then set aside.
In another bowl, mix together the liquid ingredients (mashed bananas, oil, vanilla extract, eggs, and pumpkin purée) until fully combined.
Make a hole in the middle of the dry ingredients. Then pour the liquid mix in and fold together with a spatula until fully mixed and no clumps remain, except mashed banana chunks.
Scoop the batter into a lined muffin pan, filling about 2/3 of the way.
Bake at 400 degrees F (204 degrees C) for 5 minutes, then lower the oven temperature to 350 degrees F (177 degrees C) and bake for another 12 minutes.
Insert a toothpick into the middle of the muffin. If it comes out clean, take out of the oven, let it cool for 10 minutes, and then carefully transfer the muffins to a wire cooling rack to cool completely.