Pumpkin Banana Muffins

Pumpkin Banana Muffins

I know. Some of you guys are probably thinking it’s way too soon for pumpkin recipes. But, it’s September and us bloggers are always trying to work ahead of schedule so that when your pumpkin cravings finally hit, you’ll have this recipe ready to go!

And well, you know that I basically spend the entire year counting down to fall so I’m all in! I based these Pumpkin Banana Muffins off my easy pumpkin muffins which is a pretty popular recipe on this blog. I made just a few small changes to that recipe and added mashed ripe banana and the result was just heavenly!

Pumpkin Banana Muffins

These muffins just filled my house with the most amazing scent of pumpkin, banana, and warm spices. We could barely wait for these guys to come of out the oven before digging right in! I know a lot of people hate this word, but I’m not sure how else to describe these other than to say they are unbelievably moist! They also freeze really well so you can make a double batch to pull out muffins as needed over the season. I left these plain since I planned to give them to my toddler, but you could add in nuts or even chocolate chips if desired! And best of all, one muffin will only cost you 223 calories!

Pumpkin Banana Muffins

Yield: 1 dozen muffins

Pumpkin Banana Muffins

Pumpkin Banana Muffins

These moist and flavorful pumpkin banana muffins are the perfect breakfast or snack all year round!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1/2 cup pumpkin puree (not pie filling)
  • 1/2 cup vegetable oil
  • 1 cup mashed ripe bananas
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1/2 cup light brown sugar
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • Suggested additions: chopped walnuts or pecans, sliced almonds, chocolate chips (optional)

Instructions

  1. Preheat oven to 375 degrees F. Line a muffin tin with liners and lightly spray with non-stick spray and set aside. In a large bowl, mix together the pumpkin, vegetable oil, mashed banana, vanilla, and the egg. Stir in the brown sugar.
  2. In a separate bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and the salt. Fold in the dry ingredients in with the wet ingredients until just combined. Divide the batter evenly amongst each cavity. Bake for about 25-30 minutes or until a toothpick inserted comes out clean.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 223 Total Fat: 12g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 16mg Sodium: 167mg Carbohydrates: 28g Fiber: 1g Sugar: 11g Protein: 3g

Pumpkin Banana Muffins

   

19 comments

  1. 25 minutes and still pretty raw in the middle. We live at a high altitude(5000) so that may be the reason, putting back in for 10 more minutes. They do smell amazing!!

  2. I love all things pumpkin! I was looking for a yummy way to use some left over pumkin and very ripe bananas when I found your blog in my search. I made your recipe but added just a little more spices than called for. The muffins turned out beautiful and delicious.
    Thanks for sharing your recipe :)

  3. Made these yesterday and they were excellent. The kids loved them.

  4. Made these yesterday and they are fantastic. Full of flavor and so moist.

  5. Could I use whole wheat flour for these and maybe some bran? Anything I would need to alter if I do?

  6. I substituted apple sauce for oil. My muffins stuck to the paper liners. I think next time i won’t use liners and I’ll add more brown sugar. I added pineapple, pecans, blueberries, and raisins! I like the idea of a healthy muffin.

  7. The granddaughter and I are making these tonight……will let ya know how it goes

  8. Could you sub the sugar with honey? And the flour with oats? Trying to think of how to make it gluten free and sugar free! Any suggestions?

  9. Mine took over 30 minutes and turned out squat and still not really done in the middle. I think these proportions are off–maybe you could test it a bit more and adjust.

  10. I cooked them for 10 mins past the suggested cooking time and they were still raw in the middle. Something must be off in the recipe as I see a few others had this same problem. Very disappointing as it used all my ripe bananas :(  I would look for another recipe!

  11. These turned out perfect with several adjustments: replaced vegetable oil with butter and only used 1/4 cup. Added 1/4 cup unsweetened applesauce. Replaced sugar with maple syrup and reduced to 1/4 cup. Replaced 1/2 cup AP flour with white whole wheat. Used 2 ripe bananas. Also cooked as mini muffins for 12 minutes and I’m at 6200 ft from sea level. Perfect and plenty sweet enough! I’ll continue to use this recipe when I have extra pumpkin and ripe banana. Thank you!

  12. Pingback: Peanut Butter Banana Muffins - Eat. Drink. Love.

  13. These turned out amazing!!! I subbed coconut oil for vegetable oil and flax seed for the egg. They’re delicious! 

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