Banana Pumpkin Muffins
User Reviews
5.0
36 reviews
Excellent
Banana Pumpkin Muffins
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Start your day with these delicious bakery style Banana Pumpkin Muffins! These cinnamon kissed muffins are soft, fluffy, and oh so flavorful!
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Ingredients
- 2 overripe bananas (peeled + mashed)
- 1 cup pumpkin puree
- 1 cup sugar (200 grams)
- 1 tick unsalted butter (113 grams) melted and cooled
- ¼ cup avocado oil
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour (240 grams)
- 2 tsp baking soda
- 2 tsp pumpkin spice blend
- ½ tsp cinnamon
- ½ tsp salt
OPTIONAL CINNAMON SUGAR TOPPING
- 1 TBSP granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 375℉.
- Line a 12-cavity muffin tin with paper or parchment liners.
- In a large bowl, add banana, pumpkin, and sugar. Beat together with a hand-mixer until the mixture is smooth.
- Beat in the melted butter, oil, eggs, and vanilla. Mix well.
- In a medium bowl combine flour, baking soda, pumpkin spice seasoning, cinnamon, and salt. Mix with fork.
- Add dry ingredients to the wet ingredients and mix with a fork until just incorporated. Ingredients should be all blended together but not overmixed.
- For extra rise and fluff factor, cover the bowl of muffin batter with a clean dishcloth and allow the batter to rest for 10-15 minutes.
- Use a large cookie scoop or a tablespoon to scoop the batter and divide evenly between muffin cups. Aim for a little over 3 TBSP batter per muffin cup, filling them anywhere from 3/4 full to fully filled.
- For an over-the-top muffin top, mix together cinnamon and sugar and sprinkle on top of the muffins before baking. The sweet topping caramelizes a bit when baking and forms a light and irresistable crust on the tops of the muffins.
- Place into the 375℉ oven and set timer for 5 minutes.
- When the timer goes off switch the oven temp to 350℉ without opening the oven. This gives the muffins a little boost to help them rise. Bake for an additional 17-18 minutes or until a toothpick comes out clean from the center of the muffins.
- Allow muffins to cool in the muffin tin for 5 minutes then transfer to a wire cooling rack and allow to fully cool before diving in face-first! Hooray muffins!
Notes
- Nutrition facts are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
285kcal
(14%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
48mg
(16%)
Sodium
293mg
(12%)
Potassium
151mg
(4%)
Fiber
2g
(8%)
Sugar
20g
(40%)
Vitamin A
3466IU
(69%)
Vitamin C
3mg
(3%)
Calcium
19mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 293mg | 12% |
| Potassium | 151mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 3466IU | 69% |
| Vitamin C | 3mg | 3% |
| Calcium | 19mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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