Pumpkin Banana Muffin

Moist and soft muffins with pumpkin and banana flavors make the perfect breakfast and dessert for the Fall! So easy and yummy!

4.84 from 95 votes

Print Pin

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 207kcal

Author: MinShien

Ingredients

1 1/2 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 cup granulated sugar
1/2 tsp salt
1/3 cup vegetable oil or canola oil
1/2 tsp vanilla extract
2 large eggs
3/4 cup pumpkin puree canned
1 cup mashed bananas ~2 bananas

Instructions

Pre-heat oven at 350℉.
In a large bowl, bring together dry ingredients: flour, baking powder, baking soda, ground cinnamon, sugar, and salt. Mix well.
Add wet ingredients - vegetable oil, vanilla extract, eggs, pumpkin puree and mashed bananas. Stir to combine.
Line a 12-cup muffin tin with liners or grease muffin tin. Fill each cup with batter until it is 3/4 full. (See Note 1)
Bake for 25 minutes. Remove from oven. Insert toothpick into one of the muffins and if it comes out clean, muffins are done.
Let muffins cool in muffin tin for 3 minutes. Then remove them and let them cool on a cooling rack for 10-15 minutes.
Serve and enjoy!

Notes

Note 1: Batter typically makes 12-16 muffins. If there is leftover batter after filling the 12-cup muffin tin, I usually bake the rest on a second batch.

Nutrition

Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!