Pumpkin Banana Muffins
These pumpkin banana muffins are so moist and flavorful, you’ll be making them on repeat! Infused with pumpkin spices and topped with crunchy sugar, they’re easy to whip up as a baking project with friends or family.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Yield
- 1
Ingredients 12
- 3⁄4 cup mashed very ripe bananas ( 2 large very ripe bananas)
- 1 cup pumpkin puree
- 1⁄2 cup neutral oil (vegetable, canola or grapeseed)
- 1⁄2 cup light brown sugar
- 1⁄2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 1⁄2 tablespoons pumpkin pie spice
- 1⁄2 teaspoon kosher salt
- 1 1⁄2 cups [210 g] all-purpose flour
- Turbinado sugar, for sprinkling (optional)
Method 3
- 01
Preheat: Preheat the oven to 350°F. Add 12 muffin cups to a muffin tin (or spray it with cooking spray).
- 02
Make the batter: Mash the bananas in the bottom of a large bowl and measure them out. Whisk in the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla extract. In a separate bowl, whisk the baking soda, pumpkin pie spice, kosher salt , and all-purpose flour. Then stir the dry ingredients into the batter with a spoon.
- 03
Bake: Fill the muffin cups evenly with the batter. Sprinkle the tops of the muffins with turbinado sugar. Place the muffin tin in the oven and bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 5 minutes, then remove them from the tin and place them on a cooling rack to fully cool. Store up to 4 days in a sealed container, refrigerated up to 10 days, or frozen up to 3 months.
Provenance
- recipe-clones/acouplecooks-data
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