Pumpkin Banana Muffins Recipe – Step by Step Guide: These Pumpkin Banana Muffins are moist and perfectly balanced with warm spices and ripe banana sweetness, making them perfect for fall.
Pumpkin Banana Muffins Recipe – Step by Step Guide
INGREDIENTS
- non-stick cooking spray
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ¼ cup olive oil
- 4 tablespoons melted butter cooled slightly
- 2 eggs at room temperature
- 2 ripe bananas mashed
- ½ cup canned pumpkin puree
- 1 teaspoon vanilla extract
INSTRUCTIONS
-
Preheat the oven to 350ËšF and spray a 12-count muffin tin with non-stick spray.
-
In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, nutmeg and salt together. Set aside.
-
In a large bowl combine sugar, brown sugar, olive oil, butter and eggs. Whisk for about 2 minutes, or until smooth and well combined. Add banana, pumpkin and vanilla and whisk until combined.
-
Add dry ingredients to the wet ingredients and fold together with a spatula until no streaks of flour remain. Fill each muffin cavity about ¾ full, then bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
NOTES
Storage: Store these muffins in an airtight container at room temperature for up to 3 days.Â
Freezing: Place the cooled muffins into a freezer bag or airtight container and store in the freezer for up to 3 months. When ready to eat, let them thaw at room temperature or warm them up in the microwave for 15 seconds at a time until they’re heated through.
NUTRITION
- Calories:Â 230kcal
- Carbohydrates:Â 35g
- Protein: 3g, Fat: 9g
- Saturated Fat:Â 3g
- Polyunsaturated Fat:Â 1g
- Monounsaturated Fat:Â 5g
- Trans Fat:Â 0.2g
- Cholesterol:Â 37mg
- Sodium:Â 232mg
- Potassium:Â 134mg
- Fiber:Â 1g
- Sugar:Â 20g
- Vitamin A:Â 1758IU
- Vitamin C:Â 2mg
- Calcium:Â 21mg
- Iron: 1mg
