Pumpkin Banana Muffins
User Reviews
5
Pumpkin Banana Muffins
Description
Pumpkin Banana Muffins mix mashed ripe bananas with canned pumpkin puree, creating a moist batter enriched with eggs, olive oil, and melted butter. The dry ingredients include all-purpose flour, baking soda, and a blend of warming spices—cinnamon, ginger, nutmeg—balanced with sugar and salt. Once mixed, the batter is portioned into muffin tins and baked until a toothpick inserted in the center comes out clean, yielding soft-centered muffins with a lightly spiced flavor profile.
The combination of banana and pumpkin provides natural sweetness and moisture, with the spices adding an autumnal character. This blend keeps the muffins tender and flavorful without becoming dense, making them suitable as an on-the-go breakfast or snack option.
These muffins can be stored at room temperature for a few days or frozen for longer preservation. Thawing or brief microwaving restores their softness.
Ingredients
- cooking spray
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ¼ cup olive oil
- 4 tablespoons butter cooled slightly, melted
- 2 egg at room temperature
- 2 banana mashed, ripe
- ½ cup pumpkin puree canned
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350˚F and spray a 12-count muffin tin with non-stick spray.
- In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, nutmeg and salt together. Set aside.
- In a large bowl combine sugar, brown sugar, olive oil, butter and eggs. Whisk for about 2 minutes, or until smooth and well combined. Add banana, pumpkin and vanilla and whisk until combined.
- Add dry ingredients to the wet ingredients and fold together with a spatula until no streaks of flour remain. Fill each muffin cavity about ¾ full, then bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Store the muffins in an airtight container at room temperature for up to 3 days to maintain freshness.
- For longer storage, freeze cooled muffins in a freezer-safe bag or container for up to 3 months.
- When ready to eat, thaw at room temperature or microwave in short intervals until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 37mg | 12% |
| Sodium | 232mg | 10% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 1758IU | 35% |
| Vitamin C | 2mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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