Pumpkin Banana Muffins

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These moist pumpkin banana muffins with warm spices are perfect for a Fall breakfast or snack! They are fluffy, delicious and easy to make!

Prep Time15

Cook Time19

Total Time34

Course: Breakfast, Dessert

Cuisine: American

Servings: muffins

Calories: 202kcal

Author: Meymi

Ingredients

280 grams (2 cups) all-purpose flour, dip and sweep
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt, optional
1 and ½ teaspoon ground cinnamon
¼ teaspoon ginger*
¼ teaspoon nutmeg*
¼ teaspoon allspice*
¼ teaspoon cloves*
2 medium (230 grams peeled) ripe bananas
225 grams (1 cup) pure pumpkin puree
75 grams (⅓ cup) unsalted butter, melted
60 grams (¼ cup) milk
155 grams (¾ cup) granulated sugar
2 large eggs

Instructions

Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper liners into regular size 12 cup-cupcake/muffin pan and set aside.
Place the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, allspice and salt if using into a large bowl and stir.
Put the bananas in a medium bowl and mash with a fork. Add the pumpkin puree and stir until combined well.
Mix in the melted butter, milk and sugar. Stir in the eggs.
Pour the dry ingredients into wet ingredients and stir until combined.
Divide the mixture in 12 cup muffin tin. It is just a little more than three tablespoons for each cup.
Bake for almost 19 minutes or until the toothpick comes out clean.
Keep muffins in the pan for 10 minutes before transferring on a wire rack to completely cool.

Notes

*Alternatively instead of using nutmeg, allspice, cloves and ginger, you can use 1 teaspoon of pumpkin spice.

How to store: Let these muffins cool completely. Then you can keep them in an airtight container at room temperature for up to 3 days and up to a week in the fridge. You can make these pumpkin banana muffins ahead and store them in the freezer, in an airtight container for up to 3 months.

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