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A stack of pumpkin banana muffins

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!
5 from 5 votes
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 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

Calories: 207kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 235mg | Potassium: 128mg | Fiber: 2g | Sugar: 20g | Vitamin A: 2436IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!