Deliciously Moist Pumpkin Banana Muffins for Fall Bliss

These Pumpkin Banana Muffins are deliciously moist, quick to make, and perfect for fall indulgence.

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Prep Time 10

Cook Time 25

Cooling Time 5

Total Time 40

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup Pumpkin Puree Can substitute with applesauce for a lower-calorie option.
2 ripe Bananas The riper, the better for optimal flavor.
2 cups All-Purpose Flour Can use gluten-free flour as a substitute.
¾ cup Brown Sugar Can replace with coconut sugar for a healthier option.
1 teaspoon Baking Powder
½ teaspoon Baking Soda
1 teaspoon Pumpkin Pie Spice Can substitute with cinnamon or a mix of cinnamon and nutmeg.
½ teaspoon Salt
2 large Eggs Can use flax eggs for a vegan alternative.

For the Topping

2 tablespoons Sugar Can use demerara sugar or omit for a less sweet option.

Equipment

Muffin tin
Mixing bowls
measuring cups
Whisk

Method

Preparation Steps

Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, pumpkin pie spice, and salt.
In another bowl, mash the ripe bananas, then add pumpkin puree, eggs, and brown sugar. Mix until creamy.
Gently fold the dry ingredients into the wet mixture until just combined.
Line your muffin tin and fill each muffin cup about two-thirds full with batter. Sprinkle sugar on top.
Bake for 20-25 minutes until a toothpick comes out clean.
Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 1000IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For best results, use very ripe bananas and avoid overmixing the batter.

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