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Banana Pumpkin Muffins

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 minutes
Cook Time: 22 minutes
Rest Batter: 10 minutes
Total Time: 42 minutes
Servings: 12 muffins
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Ingredients

  • 2 overripe bananas peeled + mashed
  • 1 cup pumpkin puree
  • 1 cup sugar (200 grams)
  • 1 stick unsalted butter (113 grams) melted and cooled
  • 1/4 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
  • 1/2 tsp cinnamon
  • 1/2 tsp salt

OPTIONAL CINNAMON SUGAR TOPPING

  • 1 TBSP granulated sugar
  • 1 tsp cinnamon

Instructions

  • Preheat oven to 375°F.
  • 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°F oven and set timer for 5 minutes.
  • When the timer goes off switch the oven temp to 350°F 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!

Nutrition

Serving: 1g | Calories: 285kcal | Carbohydrates: 39g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 293mg | Potassium: 151mg | Fiber: 2g | Sugar: 20g | Vitamin A: 3466IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 2mg