There is truly nothing like a classic banana muffin. I was really hesitant to try a pumpkin version because honestly I'm not the biggest fan of pumpkin and why tamper with something that's already delicious? I'm really happy that I did though. These pumpkin banana muffins have the perfect seasonal twist. We've been enjoying them warm with a cup of frothy coffee in the mornings. Nothing like it!

Ingredients:

Sugar
Pumpkin puree- plain canned pumpkin puree, not pumpkin pie filling.
Mashed bananas- use overripe bananas with plenty brown spots.
Vegetable oil- or melted coconut oil if you don't mind the hint of coconut.
Vanilla extract
Milk- or a non-dairy substitute like oat, almond or soy.
Eggs
All-purpose flour
Baking soda
Baking pwder
Cinnamon, nutmeg, ginger, and all spice
Salt
Cinnamon + sanding sugar for garnish (optional)

How to make the pumpkin banana muffins:

Preheat the oven to 425F. Line two muffin pans with 12 liners total, so every other cavity is empty.
In a large bowl, mix together the sugar, pumpkin puree, mashed bananas, oil, vanilla extract, milk, and eggs until smooth.
Add in the dry ingredients and fold everything together.
Scoop the muffin batter into the prepared liners. Fill them to the very top.
Mix together the cinnamon and sparkling sugar and sprinkle it over the muffins.
Bake for 5 minutes. Lower the temperature to 350F, without opening the oven door. Bake for an additional 16-18 minutes.

Storing:

These pumpkin banana muffins can be stored on the counter in an airtight container for 2-3 days or in the fridge for up to 5 days. I prefer to store them in the freezer in a Ziplock bag (for up to 3 months) and warm them up just before eating them.

More muffin recipes:

Wholesome apple oat muffins

Chocolate cheese muffins

Pumpkin banana muffins

These pumpkin banana muffins combine the sweetness of bananas with the cozy fall flavors of pumpkin and a moist bakery style muffin.

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Prep Time 10

Cook Time 23

Servings: 12 muffins

Course: Dessert

Ingredients Method

Ingredients

1 ¼ c sugar
½ c + 2 Tbsp pumpkin puree
½ c + 2 Tbsp mashed ripe bananas
½ c vegetable oil
2 teaspoon vanilla extract
½ c milk of your choice
2 eggs
2 c all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
2 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon all spice
¾ teaspoon salt

Topping

3 tablespoon sparkling sugar
1 teaspoon cinnamon

Method

Preheat the oven to 425F. Line two muffin pans with 12 liners total, so every other cavity is empty.
In a large bowl, mix together the sugar, pumpkin puree, mashed bananas, oil, vanilla extract, milk, and eggs until smooth.
Add in the dry ingredients and fold everything together.
Scoop the muffin batter into the prepared liners. Fill them to the very top.
Mix together the cinnamon and sparkling sugar and sprinkle it over the muffins.
Bake for 5 minutes. Lower the temperature to 350F, without opening the oven door. Bake for an additional 16-18 minutes.