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Close-up of pumpkin banana muffins on a light-washed wooden board.

Pumpkin Banana Muffins

Enjoy these moist and flavorful pumpkin banana muffins, perfect for a quick breakfast or snack.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Bananas
  • 0.75 cup mashed bananas 2 large overripe bananas
Pumpkin Puree
  • 1 cup pumpkin puree not pumpkin pie filling
Egg
  • 1 large egg
Sweetener
  • 0.5 cup maple syrup or honey
Oil
  • 2 tablespoons mild oil e.g., avocado oil
Vanilla
  • 1 teaspoon pure vanilla extract
Spice
  • 1 tablespoon pumpkin pie spice
Leavening Agents
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
Salt
  • 0.25 teaspoon salt
Flour
  • 2 cups all purpose flour or whole wheat flour

Method
 

  1. Preheat oven to 375°F and spray a 12-muffin tin with cooking spray.
  2. Mash bananas in a large bowl, then add pumpkin, egg, syrup, oil, vanilla, spices, baking powder, baking soda, and salt. Whisk until smooth.
  3. Gently fold in flour until just combined.
  4. Divide batter evenly into muffin tin and bake for 22 minutes until a toothpick comes out clean.
  5. Cool for 10 minutes before removing. Enjoy!

Notes

For extra flavor, add a handful of chopped nuts or chocolate chips.