Pumpkin Banana Muffins
These Pumpkin Banana Muffins incorporate mashed banana, canned pumpkin and pumpkin spice for a wonderful fall twist on a classic!
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
Wet Ingredients
- 2 large ripe bananas, ripe
- 1/2 cup canned pumpkin
- 6 tablespoons salted butter, softened
- 1 teaspoon vanilla extract
- 2/3 cup brown sugar
- 1 egg, room temperature
- 2 tablespoons milk
- 1 cup chopped walnuts, or pecans, optional
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, add dry ingredients. Whisk together and set to the side.
- In a large bowl, fold bananas, pumpkin, and butter together. Add vanilla, brown sugar, egg, and milk. Mix well with a hand blender.
- Gently pour dry ingredients into wet ingredients bowl. Mix with hand blender. DO NOT OVER MIX. Once mixed, add in nuts (optional) and gently fold it in.
- For jumbo muffins, grease muffin tins and divide evenly over 6 muffin tins.
- For cupcake sized muffins, grease or add liners into cupcake tin. Divide evenly over 10-12 cupcake openings.
- Bake for 18-20 minutes for jumbo muffins and 20-25 minutes for regular sized muffins
- Remove from heat and allow muffins to cool.
Serving: 1, Calories: 247kcal, Carbohydrates: 31g, Protein: 4g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 29mg, Sodium: 279mg, Potassium: 180mg, Fiber: 2g, Sugar: 15g, Vitamin A: 1802IU, Vitamin C: 2mg, Calcium: 53mg, Iron: 1mg
Did you make this recipe?Please leave a review or share a photo on Instagram.