Pumpkin Banana Muffins put a Fall twist on banana bread with the perfect balance of pumpkin and banana.
Pumpkin Banana Muffins are a huge hit in our household. They are made with whole wheat flour, bumping the nutrition value. The pumpkin and banana make for a moist muffin, so not a lot of oil is needed. I typically make these as a combination of mini muffins (24) and standard muffins (3) and freeze half of the mini muffins.
So last week was Adam’s first day of preschool. I decided to make Pumpkin Banana Muffins as a special surprise after school. Pumpkin Banana Muffins are his favorite muffin of all time, so I knew they would be a hit. He loved school and was welcomed home with his favorite treat. It is safe to say, he had the best day!
Pumpkin Banana Muffins
Yields: 30 mini-muffins (or 15-18 standard muffins)
Ingredients
- 2 cups whole wheat pastry flour or all-purpose flour (or 1 cup all-purpose flour/1 cup whole wheat flour)
- ½ cup brown sugar, packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 2 bananas, mashed
- 1 cup pumpkin puree
- ¼ cup canola oil
- 2 eggs
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Spray muffin tins with baking spray and fill empty cups with water. Set aside.
- In a large bowl, whisk together the flours, sugar, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- In a separate bowl, whisk the bananas, pumpkin, oil, eggs and vanilla, until well-blended.
- Add banana mixture to flour mixture, gently folding until combined.
- Divide mixture evenly among prepared muffin cups.
- Bake for 11 to 13 minutes for mini muffins / 13 to 15 minutes for standard muffins, or until a toothpick inserted in the center comes out clean.
ETA 10/19/12: I have made these several times since posting and have experimented with different flours, since white whole wheat flour isn’t an ingredient I always have on hand. All whole wheat pastry flour works really well, and the recipe has been updated below accordingly.
Source: Pumpkin Banana Bread
Dying to try these! I love anything with pumpkin in it! Thanks for sharing!!!
Perfect breakfast food- I need to stock up on pumpkin!!
Seriously, these are the sexiest muffins we’ve seen in a while. We are in love with the recipe. Thanks for sharing!
Cool post, I love this site!
Guys this is great, and is a great recipe for the desert that can be served with tea, our kids also liked it in breakfast.Thanks for sharing!
I tried this recipe and my family really enjoyed these muffins. They’re a great fall treat! http://mybiscuitsareburning.blogspot.com/2012/10/pumpkin-banana-muffins.html
Thank you for sharing your recipe!
Delicious! Just made these for breakfast and the kids loved them too!
added craisins, really great, thanks!
Made there tonight. They are so moist and flavorful. I added raisens to half the batter for my toddler and walnuts to the other half for my husband. THANKS!
These turned out great! I needed to cook them a few minutes longer, though. I added walnuts to the top before baking, then drizzled a simple glaze of powdered sugar and orange juice after they cooled. They will be great for breakfast Thanksgiving day. 🙂 Thanks for sharing!
Your pumpkin banana muffin looks very yummy. I have tried just the simple and plain banana muffins. Now, I should try your pumpkin banana muffin soon…the recipe looks simple too….The link of my banana muffin is:
http://nithyascorner.com/?p=59
-nithyascorner
I made these this afternoon for my daycare kiddies. They were a HUGE hit!! 🙂 I am so pleased that everyone, including myself, loved these. Thank you for the recipe!
I’m a little confused…what do you mean by fill the empty cups with water? Are you talking about the “extra” cups that won’t be used?
Hi Elaine, you are correct. I mean the ones that are not filled/being used.
Thank you for this recipe! It was delicious. I substituted the canola oil for melted butter and it turned out perfectly.
Tried these and they are SO yummy!
Substituted 1/4 cup of canola oil and 2 eggs with 1/8 of a cup and 1/2 cup of apple cup of apple sauce. It worked just great!
Also used 1/4 cup of brown sugar and 1/4 cup of Splenda! It came together very nicely and made this vegan as well!
Thanks for sharing!
Oops! I don’t know what happened to the arrangement of my words. I meant I added 1/8 cup of canola oil and 1/2 cup of apple sauce (to substitute partially for the oil and the eggs).