This moist and fluffy pumpkin banana muffin recipe combines two great breakfast flavors, pumpkin and banana. Richly spiced with cinnamon, ginger, and allspice, these easy to make muffins are perfect for using up those overly ripe bananas on the counter!
Muffins are definitely one of my favorite breakfast foods! They are quick and easy to make and are a great breakfast to have on hand for busy mornings or an after-school snack. I especially love this healthy pumpkin banana muffin recipe because it is a great way to use up overripe bananas and an unusual way to enjoy that wonderful pumpkin pie flavor! Pumpkin Banana Muffins don’t take much time at all, and I feel good knowing my family is well fed and off to a great start.
The rich flavors of these muffins paired with a light and fluffy texture combine to create a delicious bite of Fall flair on your counter. Everyone loves baked goods, and these muffins will not disappoint! If you’re looking for some more delicious muffin recipes, try these Cranberry Crumb Muffins, Pumpkin Muffins with Chocolate Chips, and Banana French Toast Muffins.
When making muffins, I always like to use the muffin method. By forming a well in the middle of the mixed dry ingredients, and pouring the mixture of wet ingredients into the well, you will reduce the chance of overmixing your muffins. Overmixing can lead to dense muffins. For a more thorough explanation, click on this recipe for Banana Carrot Muffins.
Some Key Ingredients You Will Need:
- 2 Cups of All purpose flour
- 2/3 cup brown sugar – well packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 2 large eggs – room temperature
- 1 cup of canned pumpkin
- 1/2 cup mashed bananas – you’ll want them to be very ripe. ½ cup is about 2 bananas
- 1/4 cup sour cream
- 1/4 cup canola oil
- 2 teaspoons vanilla extract
If you are looking to substitute the sour cream, Greek yogurt will work well in its place.
Optional additions:
Wanting to take this recipe up a notch? Try adding a rich nuttiness to this recipe by adding chopped pecans or walnuts. Or, if you prefer an extra bite of sweetness, add some chocolate or cinnamon chips to the batter.
Step By Step Instructions:
- Begin by preheating your oven to 400 degrees and lining a muffin tin with paper baking liners. Next combine your flour, brown sugar, baking soda, salt, ground cinnamon, ground ginger, and ground allspice in a medium sized mixing bowl.
2. In a separate bowl, combine the eggs, pumpkin, sour cream, mashed bananas, oil, and vanilla.
3. Pour the banana pumpkin mixture into a well of the dry ingredients and stir until just moistened.
4. Fill the muffin cups ¾ full with the muffin batter. You want to leave enough room for the muffins to rise properly!
5. Bake at 400 degrees for 15-18 minutes or until the muffins are nicely domed. If you insert a toothpick in the middle, it should come out clean. If it’s gooey, you need to bake them longer.
Cool muffins for 5 minutes before removing from the muffin tins to cool on wire racks. This allows the muffins to set up and hold their shape.
When storing your Pumpkin Banana muffins, it’s best to keep them in an airtight container at room temperature. You will want to make sure that they are completely cool before storing. Generally it is best to avoid refrigerating muffins so they do not get dense or soggy.
If you are looking for more delicious and unique breakfast breads, you have come to the right place!
Pin this recipe or click the ❤️ to save it for later!
Pumpkin Banana Muffins
This moist and fluffy banana pumpkin muffin recipe combines two great breakfast flavors, pumpkin and banana. Richly spiced with cinnamon, ginger and allspice, these easy to make muffins are perfect for using up those overly ripe bananas on the counter!
Ingredients
- 2 cups All purpose flour
- 2/3 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 2 large eggs, room temperature
- 1 cup canned pumpkin
- 1/2 cup mashed ripe bananas (2 bananas)
- 1/4 cup sour cream
- 1/4 cup canola oil
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 400 degrees and prepare a muffin tin with paper baking liners.
- Add the first 7 ingredients to a medium sized mixing bowl and stir to combine.
- In another bowl, combine the eggs, pumpkin, mashed bananas, sour cream, oil, and vanilla.
- Pour the pumpkin mixture into the dry ingredients and stir just until moistened.
- Fill muffin cups three-fourths full with the muffin batter.
- Bake at 400° for 15-18 minutes or until the muffins are nicely domed and a toothpick inserted in the center of your muffins comes out clean.
- Cool for 5 minutes before removing from pans to wire racks to cool completely.
Notes
Optional additions include chopped pecans, chopped walnuts, chocolate chips, or cinnamon chips.
Greek yogurt may be substituted for sour cream.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 145Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 158mgCarbohydrates: 23gFiber: 1gSugar: 9gProtein: 3g
