...
Go Back
Close-up of pumpkin banana muffins on a white marble countertop, softly lit.

Pumpkin Banana Muffins

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

Ingredients
  

Bananas
  • 2 large overripe bananas (yellow with brown spots), mashed
Pumpkin Puree
  • 1 cup pumpkin puree, not pumpkin pie filling
Eggs
  • 1 large egg
Sweetener
  • 1/2 cup maple syrup or honey
Oil
  • 2 tablespoons any mild oil, I used avocado oil
Vanilla Extract
  • 1 teaspoon pure vanilla extract
Spices
  • 1 tablespoon pumpkin pie spice
Leavening Agents
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
Salt
  • 1/4 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.
  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 cups and bake for 22 minutes.
  5. Cool for 10 minutes before removing. Enjoy!

Notes

Use ripe bananas for best flavor and sweetness.