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5.0 from 36 votes

Banana Pumpkin Muffins

Start your day with these delicious bakery style Banana Pumpkin Muffins! These cinnamon kissed muffins are soft, fluffy, and oh so flavorful!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
42 mins
Servings: 12 muffins
Calories: 285 kcal
Course: Breakfast , Snacks
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 375℉.
  2. Line a 12-cavity muffin tin with paper or parchment liners.
  3. In a large bowl, add banana, pumpkin, and sugar. Beat together with a hand-mixer until the mixture is smooth.
  4. Beat in the melted butter, oil, eggs, and vanilla. Mix well.
  5. In a medium bowl combine flour, baking soda, pumpkin spice seasoning, cinnamon, and salt. Mix with fork.
  6. Add dry ingredients to the wet ingredients and mix with a fork until just incorporated. Ingredients should be all blended together but not overmixed.
  7. 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.
  8. 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.
  9. 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.
  10. Place into the 375℉ oven and set timer for 5 minutes.
  11. 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.
  12. 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

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

% 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.