Pumpkin Banana Bread Muffins

These pumpkin banana bread muffins combine the warmth of pumpkin spice with the sweetness of ripe bananas. Perfect for any time of day, they’re easy to make and full of cozy fall flavors!

Course Breakfast

Cuisine American

Keyword banana, muffin, pastry, pumpkin

Prep Time 20

Cook Time 18

Servings

Calories 194kcal

Author Jesseca

Ingredients

1/4 cup butter melted
1/4 cup vegetable oil
1/2 cup pumpkin puree
2 large eggs
1/4 cup granulated sugar
1/4 cup brown sugar
2 teaspoons vanilla extract
1½ cup all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup smashed banana (about 2 large)

Instructions

Preheat the oven to 350 degrees Fahrenheit so it can heat up while you prepare the batter.
Line a muffin tin with paper liners and set it aside.
In a large bowl, whisk together the butter, oil, pumpkin puree, and eggs until everything is well combined.
Add the eggs, both the granulated sugar and brown sugar, and vanilla extract. Mix until everything is fully incorporated.
Stir in the flour, pumpkin pie spice, baking soda, and salt. Mix until just combined and there are no dry spots.
Gently fold in the mashed banana until it is evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each one about 3/4 full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes.
To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, the muffins are ready.
Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious Pumpkin Banana Bread Muffins!

Video

Notes

- Overripe Bananas: The riper the bananas, the better. Overripe bananas add more sweetness and moisture.
- Don’t Overmix: Mix the batter until just combined to avoid tough, dense muffins. Overmixing can lead to overdeveloped gluten.
- Accurate Measurements: Measure your flour by spooning it into the measuring cup and leveling it off with a knife. This prevents using too much flour, which can make the muffins dry.
- Check for Doneness: Use a toothpick to check if the muffins are done. It should come out clean or with just a few crumbs attached.
- Cooling Rack: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. This prevents them from becoming soggy.

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