Pumpkin Banana Bread Muffins Recipe
These Pumpkin Banana Bread Muffins are moist, light and fluffy. Filled with the perfect amount of pumpkin spice and banana flavor in each bite, you will love these breakfast muffins.
Ingredients
- 2 medium Bananas, mashed
- 3/4 cup Pure Pumpkin
- 1/2 cup Salted Butter, melted
- 1/4 cup Sour Cream
- 2 large Eggs
- 2/3 cup Granulated Sugar
- 2 tsp Vanilla Extract
- 1 1/2 cups All Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1 tsp Pumpkin Pie Spice
Instructions
- To a large mixing bowl, add the salted butter and melt it
- Next, add the granulated sugar, eggs and vanilla extract
- Whisk until combined
- Add the mashed bananas, pumpkin puree and sour cream
- Whisk again until combined
- Add in the all purpose flour, baking powder, baking soda, ground cinnamon and pumpkin pie spice
- Mix into the batter until just combined, you don't want to over-mix it
- Rest the batter for 30 minutes and preheat your oven to 400 degrees F
- Transfer the batter to the muffin liners (Tip: add a liner in every other mold to allow the muffins more space to rise high. However, when I do this method, I bake the muffins in two separate batches for the best results)
- Bake the muffins at 400 degrees F for 7 minutes
- Reduce the oven temperature to 350 degrees F and back for an additional 12-14 minutes, or until a toothpick comes out of the center clean
- Repeat the baking steps for the second batch of muffin batter
- Remove from the oven and let cool in the pan for 10 minutes
- Transfer to cooling racks
- Enjoy!
Nutrition
Serving: 1muffin, Calories: 214kcal, Carbohydrates: 29g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 54mg, Sodium: 202mg, Potassium: 141mg, Fiber: 1g, Sugar: 14g, Vitamin A: 2708IU, Vitamin C: 2mg, Calcium: 41mg, Iron: 1mg