Pumpkin Banana Muffins
Pumpkin Banana Muffins combine pumpkin muffins with banana bread, to create this moist, fluffy, flavorful recipe, perfect for breakfast or a snack.
Equipment
Ingredients
- 2 cups (280 g) all-purpose flour
- 3 teaspoons pumpkin spice or 1 ½ teaspoons ground cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ⅛ teaspoon cloves
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ripe banana mashed
- 1 cup (212 g) pumpkin puree not pumpkin pie filling (half a can)
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 1 large egg at room temperature
- ½ cup (120 ml) vegetable oil
- ¼ cup (60 ml) milk or water or orange juice
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (180°C), or 160°C if using a fan oven, and line a muffin tin with paper liners or grease the wells well.
- In a large bowl, combine the flour, pumpkin spice, baking powder, and salt. Stir to mix the dry ingredients thoroughly.
- In a separate bowl, mash the banana with a fork (or mash on a cutting board then add), then add the pumpkin puree, granulated sugar, brown sugar, egg, vegetable oil, milk, and vanilla extract.
- Add the dry ingredients into the wet ingredient mixture, stirring just until everything is combined and there are no streaks of flour.
- Use a cookie scoop or a spoon to divide the batter into muffin cups.
- Bake the muffins in the preheated oven for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Video
Notes
- If you'd rather not use paper liners, be sure to grease the muffin tin very well.
- Avoid overmixing. When putting together the muffin batter, stop mixing as soon as the dry ingredients are no longer visible. A few small streaks of flour are okay, they'll absorb with time. Overmixing will leave you with dry, tough muffins.
- Fill the cups up properly. For muffins, you'll want to fill each muffin cavity only ¾ of the way full. Overfilling them will cause the muffins to "mushroom" and stick to the pan.
- To Store: Keep in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 251kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 110mg | Potassium: 163mg | Fiber: 1g | Sugar: 19g | Vitamin A: 3216IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/pumpkin-banana-muffins/