Tender, fluffy, and very moist, these pumpkin banana muffins with sweet and aromatic spices are the ideal Autumn snack for baking!
Ingredients
- 1 ½ cup (188 g) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon or pumpkin pie spice
- 1 cup (200 g) granulated sugar
- ½ teaspoon salt
- 3 ripened bananas, mashed, total weight of mine were 389 grams
- ⅓ cup (79 ml) neutral oil such as avocado or vegetable oil
- ½ teaspoon vanilla bean paste
- 2 large eggs
- ¾ cup (195 g) pumpkin puree
Directions
Recipe instructions Pumpkin Banana Muffins
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Step 1
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.
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Step 2
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.
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Step 3
In another bowl, mix together the liquid ingredients (mashed bananas, oil, vanilla extract, eggs, and pumpkin purée) until fully combined.
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Step 4
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.
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Step 5
Scoop the batter into a lined muffin pan, filling about 2/3 of the way.
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Step 6
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.
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Step 7
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.
