Pumpkin Banana Muffins
This pumpkin banana muffins recipe combines two of our favorite comforting fall or winter flavors: bananas and pumpkin. They are soft, fluffy, and utterly delicious.
Servings 12 muffins
- 1 ½ cups all-purpose flour Note 1
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
- ¼ teaspoon fine sea salt or Kosher salt, Note 2
- 2 bananas very ripe, Note 3
- ¾ cup pumpkin puree canned or homemade, 170 g
- 1 cup granulated sugar 200 g
- 1 egg large
- ¼ cup oil neutral-tasting like canola, 60 ml
- 1 teaspoon vanilla extract
Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
Dry ingredients: Mix 1 ½ cup flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon allspices, and ¼ salt in a bowl and set them aside.
Wet ingredients: Mash 2 bananas in a large bowl. Add ¾ cup pumpkin puree, 1 cup sugar, ¼ cup oil, and 1 teaspoon vanilla extract. Mix with a whisk until combined.
Batter: Add the flour mixture and fold them in until just combined. Don’t over-stir, or the muffins will be tough.
Bake: Pour or spoon the batter into the muffin cups and bake for 20 -23 minutes until a toothpick inserted in the middle of a muffin comes out clean.
Cool: Let the muffins in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
- Cake flour is also great.
- If using table salt, ⅛ teaspoon will be enough.
- Spotty or almost black bananas are sweet and soft. However, they should not be as overripe as to be brown and mushy inside or smell like alcohol.
Serving: 1muffin | Calories: 194kcal | Carbohydrates: 35g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 148mg | Potassium: 128mg | Fiber: 2g | Sugar: 20g | Vitamin A: 2451IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg