Pumpkin Banana Muffins Recipe
Beautifully ripe banana and pumpkin puree become gorgeous homemade pumpkin banana muffins with a soft, airy texture and rich flavor.
Servings 18
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Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ⅔ cup brown sugar - packed. Dark or light is fine.
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 cup pumpkin puree - fresh or canned
- 3 ripe bananas - mashed (1-1/2 cup)
- ⅓ cup buttermilk
- ¼ cup vegetable oil
- 2 tsp vanilla extract
- 2 eggs -Grade A, large
Instructions
- Preheat the oven to 400 °F. Prepare 2 muffin tins with baking liners, spritzed with nonstick cooking spray.
- Whisk together the dry ingredients: flour, brown sugar, baking soda, salt, ground cinnamon, and pumpkin spice blend.
- In a separate bowl, whisk together the wet ingredients: pumpkin puree, bananas, buttermilk, oil, vanilla extract, and eggs.
- Combine the wet ingredients with the dry ingredients until well blended.
- Using a large ice cream scoop, divide the batter between the muffin cups.
- Cook for 15 to 18 minutes or until a toothpick inserted in the middle of a muffin returns clean or with just a few crumbs.
- Allow the muffins to cool in the muffin tins for 5 to 10 minutes before removing them to a wire rack to cool completely.
Nutrition
Calories: 113kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 205mg | Potassium: 156mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2166IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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