Pumpkin Banana Muffins
Prep Time
5m
Bake Time
19m
Yields
Serves 12About this Recipe
The cozy season is here, and what better way to celebrate than with a batch of warm, spiced Pumpkin Banana Muffins? These easy homemade muffins are super tender, moist, and so full of flavor. Breakfast, brunch, or an easy snack – these muffins will quickly become a must-have treat every fall.
Pumpkin Banana Muffins
Prep Time
5mBake Time
19mYields
Serves 12About this Recipe
The cozy season is here, and what better way to celebrate than with a batch of warm, spiced Pumpkin Banana Muffins? These easy homemade muffins are super tender, moist, and so full of flavor. Breakfast, brunch, or an easy snack – these muffins will quickly become a must-have treat every fall.
Share This Recipe
Ingredients
- 1 cup mashed banana (about 2 large bananas)
- 1 cup pumpkin puree
- 5 tablespoons butter, melted
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup Imperial Sugar Light Brown Sugar
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour*
- 1 teaspoon baking soda
- 1 teaspoon baking Powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 400º F. Line a 12-cup muffin tin with liners
- In a large mixing bowl whisk together banana, pumpkin, melted butter, sugar, brown sugar, vanilla,and eggs until well combined and smooth.
- In a separate bowl whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until everything is evenly blended.
- Add flour mixture to pumpkin mixture and mix until everything is just combined. You want to be careful not to over mix or your muffins can turn out tough.
- Divide batter among the 12-cup muffin tray. You will fill them most of the way full.
- Bake at 400º F for 5 minutes, reduce temperature to 350º F (leave the door closed) and finish cooking for 12-14 more minutes. Muffin tops will spring back when lightly touched, or a toothpick will come out clean.
- Remove muffins from oven and let them cool for about 10 minutes in pan before removing to a wire rack to let them cool completely.
Share This Recipe
Recipes for Making Memories
Old Fashioned Spice Cake with Cream Cheese Frosting
A simple, yet, flavorful sheet cake with warm spices and a tangy cream cheese frosting. Old Fashioned Spice Cake with Cr...
Sweet ‘N’ Sour Chicken
Savor the irresistible flavors in this Sweet ‘n’ Sour Chicken, featuring tender chicken pieces coated in a t...
Grandma’s Waffles
Start your day with the heartwarming taste of Grandma’s Waffles, a family favorite that combines a crisp, golden e...
Pumpkin Banana Muffins
Prep Time
5mBake Time
19mYields
Serves 12About this Recipe
The cozy season is here, and what better way to celebrate than with a batch of warm, spiced Pumpkin Banana Muffins? These easy homemade muffins are super tender, moist, and so full of flavor. Breakfast, brunch, or an easy snack – these muffins will quickly become a must-have treat every fall.
Ingredients
- 1 cup mashed banana (about 2 large bananas)
- 1 cup pumpkin puree
- 5 tablespoons butter, melted
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup Imperial Sugar Light Brown Sugar
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour*
- 1 teaspoon baking soda
- 1 teaspoon baking Powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 400º F. Line a 12-cup muffin tin with liners
- In a large mixing bowl whisk together banana, pumpkin, melted butter, sugar, brown sugar, vanilla,and eggs until well combined and smooth.
- In a separate bowl whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until everything is evenly blended.
- Add flour mixture to pumpkin mixture and mix until everything is just combined. You want to be careful not to over mix or your muffins can turn out tough.
- Divide batter among the 12-cup muffin tray. You will fill them most of the way full.
- Bake at 400º F for 5 minutes, reduce temperature to 350º F (leave the door closed) and finish cooking for 12-14 more minutes. Muffin tops will spring back when lightly touched, or a toothpick will come out clean.
- Remove muffins from oven and let them cool for about 10 minutes in pan before removing to a wire rack to let them cool completely.