Pumpkin Banana Muffins
Pumpkin Banana Muffins are a delicious combination of ripe banana, pumpkin, and warm fall flavors. Enjoy these tender, moist muffins as is or add your favorite mix-ins, like chocolate chips and pumpkin seeds.
Servings: 12
Calories: 66kcal
Equipment
Ingredients
- 1¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon kosher or sea salt
- 1 cup over-ripened bananas (2 bananas)
- ¾ cup pumpkin puree
- 2 eggs room temperature
- ¼ cup olive oil
- ⅓ cup whole-fat Greek yogurt
- 2 teaspoon vanilla extract
- ½ cup packed brown sugar
- 1 cup chocolate chips optional
- ¼ cup pumpkin seeds
Instructions
- Heat oven - Heat the oven to 425°F and line a muffin tin with paper liners. For taller muffins, add a liner to every other cavity. The extra space will allow the hot oven air to circulate, resulting in larger muffin domes. For smaller muffins, add a liner to each muffin tin cavity.
- Whisk dry ingredients - In a large mixing bowl, whisk flour, baking soda, baking powder, pumpkin pie spice, and kosher salt.1¾ cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, 1 teaspoon kosher or sea salt
- Mix wet ingredients - In a separate mixing bowl, mash peeled bananas. Add pumpkin puree, egg, oil, Greek yogurt, vanilla extract, and brown sugar and whisk until combined.1 cup over-ripened bananas, ¾ cup pumpkin puree, 2 eggs, ¼ cup olive oil, ⅓ cup whole-fat Greek yogurt, 2 teaspoon vanilla extract, ½ cup packed brown sugar
- Combine ingredients - Add the dry ingredients to the wet ingredients and gently mix until just combined. Do not over mix or the muffins will become tough. Fold in chocolate chips or walnuts if desired.1 cup chocolate chips
- Bake muffins - Spray each muffin liner with non-stick cooking spray then fill each liner with batter. Sprinkle pumpkin seeds on top of each muffin if desired then place on the middle rack. Bake for 5 minutes at 425°F then turn the heat down to 375°F and bake for an additional 10-12 minutes or until the center is springy and the internal temperature is 200°F. Remove from the oven and allow to cool for 5 minutes then transfer to a wire rack to finish cooling.¼ cup pumpkin seeds
Video
Notes
Storage
- Store muffins in an air-tight container in a cool, dry place for up to 5 days. These muffins can also be frozen for up to 3 months. In order to freeze them, wrap them individually in plastic wrap or place them in an air-tight freezer safe bag. When you are ready to enjoy them, unwrap them and wait for them to get to room temperature.
- To check that the muffins are completely baked, pierce one with a toothpick, cake tester, or chopstick then take it out. If the tester has any batter stuck to it, the muffins need to continue baking.
- Only fill the muffin liners to ¾ full or the muffins may spill over the sides when they rise.
- Be careful not to over mix muffin batter or it can get tough.
- For taller muffins, add a liner to every other cavity (instead of each cavity).
Nutrition
Calories: 66kcal | Carbohydrates: 14g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 0.4mg | Potassium: 20mg | Fiber: 0.5g | Sugar: 0.05g | Calcium: 3mg | Iron: 1mg