Pumpkin Banana Muffins
These Pumpkin Banana Muffins with bakery-style muffin tops are super fluffy, full of warm fall spices and so easy to make in under 30 minutes!
Equipment
- Standard size muffin pan
Ingredients
- 270 g (2 1/4 cups) all-purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp nutmeg
- ¼ tsp ginger
- 2 overripe bananas
- 240 g (1 cup) pumpkin puree
- 200 g (1 cup) brown sugar
- 120 g (1/2 cup) vegetable oil
- 50 g (1/4 cup) granulated sugar
- 2 eggs
- raw sugar for topping (optional)
Instructions
- Preheat the oven to 425°F. Line a 12 count muffin pan with paper liners.
- In a small bowl, whisk together the all-purpose flour, baking powder, cinnamon, baking soda, salt, nutmeg and ginger. Set aside.
- In a medium bowl mash the bananas until smooth then whisk in the pumpkin puree, brown sugar, vegetable oil, granulated sugar and eggs.
- Fold the dry ingredients into the wet ingredients until just combined.
- Evenly divide the batter between muffin cups. If desired, sprinkle with raw sugar.
- Bake the muffins at 425°F for 10 minutes then reduce the heat to 375°F and bake for 8 more minutes.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Store Pumpkin Banana Muffins in an airtight container for up to 4 days at room temperature.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
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