Pumpkin Banana Muffins
These Pumpkin Banana Muffins combine the flavors of pumpkin muffins and banana muffins with warm fall spices for an irresistible flavor.
Servings: 14
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup ripe mashed banana
- 2/3 cup canned pumpkin
- ¼ cup unsalted butter melted and slightly cooled
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- 1/3 cup brown sugar
Instructions
- Whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- In a separate bowl, whisk together the mashed banana, pumpkin, melted butter, eggs, vanilla extract, brown sugar and sugar.
- Add the dry ingredients to the wet and mix until just combined using a rubber spatula. Do not over mix the batter.
- Line a muffin tin with parchment paper muffin liners (nothing will stick to these). Or spray your muffin tin with cooking spray.
- Fill the muffin tins ¾ of the way full. The recipe will make 14 muffins.
- Bake the muffins at 350 degrees for 23-25 minutes, or until a toothpick inserted comes out clean
Nutrition
Calories: 145kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 229mg | Potassium: 115mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1962IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg