Pumpkin Banana Muffins
Moist, fluffy, and naturally sweet, these pumpkin banana muffins are the perfect fall bake. Easy to whip up and freezer-friendly too.
Servings: 12
Calories: 218kcal
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Measuring cups/spoons
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ cup brown sugar
- ¼ cup maple syrup
- ½ teaspoon salt
- ⅓ cup canola oil
- 1 teaspoon vanilla extract
- 2 large eggs
- ¾ cup pumpkin puree
- 1 cup mashed banana
Instructions
- Preheat oven to 350°F. Line or grease a muffin tin.
- In a medium bowl, whisk flour, baking powder, baking soda, and cinnamon.
- In a large bowl, whisk together sugar, maple syrup, salt, oil, vanilla, and eggs until smooth.
- Mix in pumpkin puree and mashed bananas.
- Add dry ingredients to the wet, stirring just until combined.
- Scoop batter into muffin cups, filling ¾ full.
- Bake 18–20 minutes until a toothpick comes out clean.
- Cool briefly in the tin before transferring to a wire rack.
Notes
Spotty bananas = sweeter muffins.
Try sprinkling cinnamon sugar on top before baking.
For extra moisture, add 2 tablespoon Greek yogurt to the batter.
These freeze beautifully, wrap well and thaw as needed.
Nutrition
Calories: 218kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 27mg | Sodium: 238mg | Potassium: 160mg | Fiber: 2g | Sugar: 16g | Vitamin A: 2435IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg
