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A close-up shot shows a batch of golden-brown Pumpkin Banana Bread Muffins cooling on a wire rack, with some sliced open to reveal their moist texture.

Pumpkin Banana Bread Muffins

These delightful muffins combine the comforting flavors of pumpkin spice with the sweetness of ripe bananas, creating a moist and flavorful treat perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Baked Good, Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups All-purpose flour
  • 1/2 cup Granulated sugar
  • 1/4 cup Brown sugar packed
  • 1 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 tsp Pumpkin pie spice
  • 1/2 tsp Ground cinnamon
Wet Ingredients
  • 2 large Ripe bananas mashed (about 1 cup)
  • 1/2 cup Pumpkin puree not pumpkin pie filling
  • 1 large Egg room temperature, lightly beaten
  • 1/4 cup Unsalted butter melted and cooled
  • 1 tsp Vanilla extract
  • 1/4 cup Milk any kind

Equipment

  • 12-cup Muffin Tin
  • Paper Muffin Liners
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Measuring Cups
  • Measuring Spoons
  • Wire cooling rack

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until well combined.
  3. In a separate medium mixing bowl, mash the ripe bananas. Add the pumpkin puree, lightly beaten egg, melted butter, vanilla extract, and milk. Whisk until just combined.
  4. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold until just combined. Be careful not to overmix; a few lumps are fine. Overmixing will result in tough muffins.
  5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. For an extra touch, sprinkle a little turbinado sugar on top of the batter before baking for a crunchy crust.