Pumpkin Banana Muffins
These pumpkin banana muffins are packed full with pumpkin flavor! They have both pumpkin pie spice and pumpkin puree in the batter. And with each bite, you can perfectly taste both pumpkin and the sweet bananas.
Servings: 12 muffins
Calories: 232kcal
Equipment
- 12-count muffin pan
- Mixing Bowls
- Whisk
- Rubber Spatula
Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 overripe banana mashed
- 1 cup pumpkin puree
- ⅔ cup brown sugar
- ⅓ cup vegetable oil (or canola)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 400 degrees and line a 12-count muffin pan with cupcake liners or non-stick spray.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, pumpkin spice, cinnamon, and salt. Set aside.
- In a large bowl, mash the banana using a fork. Then add the pumpkin puree, brown sugar, oil, eggs, and vanilla extract. Whisk everything together until thoroughly combined.
- Add the flour mixture and use a rubber spatula to gently fold everything together until combined. Then fold in the mini chocolate chips.
- Divide the batter up evenly, filling each muffin cup just barely to the top with batter. Top with extra chocolate chips. Bake at 400 degrees for 5 minutes and then reduce the oven temperature to 350 degrees and continue to bake for another 13-15 minutes. Use a toothpick to check the center of the muffins for doneness.
- Allow the muffins to cool for 10 minutes in the pan before transferring them over to a wire rack to finish cooling.
- Keep any leftovers in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days.
Notes
Muffin Pan: Line a 12-count muffin pan with cupcake liners. If you don’t have liners, spray each muffin cup with cooking spray. Here are the cupcake liners I use for both cupcakes and muffins.
Folding: When you add the dry ingredients into the wet it’s very important that you fold the ingredients together. Folding: to carefully combine ingredients without stirring or beating. We do this by using a rubber spatula until the ingredients are just combined with each other, “folding” everything together.
Muffin Batter: Fill each muffin cup just to the top with batter. I used my #24 cookie scoop to make this process a lot easier and less messy.
Topping: Add extra chocolate chips to the tops of each muffin before baking.
Nutrition
Serving: 1muffin | Calories: 232kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 188mg | Potassium: 126mg | Fiber: 2g | Sugar: 19g | Vitamin A: 3241IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 2mg
