Pumpkin Banana Muffins

4.96 from 163 votes

These Pumpkin Banana Muffins are moist and perfectly balanced with warm spices and ripe banana sweetness, making them perfect for fall.

Course Breakfast, Dessert

Cuisine American

Prep Time 12

Cook Time 18

Total Time 30

Servings muffins

Calories 230kcal

Author Yumna Jawad

Equipment

Ingredients

non-stick cooking spray
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon salt
¼ teaspoon nutmeg
½ cup granulated sugar
½ cup packed light brown sugar
¼ cup olive oil
4 tablespoons melted butter cooled slightly
2 eggs at room temperature
2 ripe bananas mashed
½ cup canned pumpkin puree
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350˚F and spray a 12-count muffin tin with non-stick spray.
In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, nutmeg and salt together. Set aside.
In a large bowl combine sugar, brown sugar, olive oil, butter and eggs. Whisk for about 2 minutes, or until smooth and well combined. Add banana, pumpkin and vanilla and whisk until combined.
Add dry ingredients to the wet ingredients and fold together with a spatula until no streaks of flour remain. Fill each muffin cavity about ¾ full, then bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Notes

Storage: Store these muffins in an airtight container at room temperature for up to 3 days.

Freezing: Place the cooled muffins into a freezer bag or airtight container and store in the freezer for up to 3 months. When ready to eat, let them thaw at room temperature or warm them up in the microwave for 15 seconds at a time until they’re heated through.

Nutrition