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!
Servings: 16 muffins
Calories: 145kcal
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
Serving: 1g | Calories: 145kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 25mg | Sodium: 158mg | Fiber: 1g | Sugar: 9g