Easy Pumpkin Banana Muffins are soft, warmly spiced and taste of fall! Quick and easy, this is the best pumpkin banana muffin recipe for a delicious breakfast!
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These Easy Pumpkin Banana Muffins are so easy to whip up, you will have them from bowl to oven in 5 minutes. I love having great recipes to use up overripe bananas and the pumpkin makes these muffins perfect for cool, fall mornings!
My kids LOVE banana bread and call these the spicy muffins. The pumpkin pie spice elevates this recipe and adds a little variety to morning breakfast.
I love that this recipe is quick and easy and makes a perfect amount of muffins. The entire recipe fits into one muffin pan, allowing for quick prep, baking and clean up!
Providing my kids with a home cooked breakfast starts their day off with a belly full of love! My Pumpkin Banana Muffin recipe makes that so easy to do!
Freezing Pumpkin Banana Muffins!
This recipe is easy to double and freeze half for a busier morning! To freeze properly, wrap muffins in plastic wrap or tin foil and then place in a ziploc bag. Remove the night before and allow to defrost on the counter.
Easy Pumpkin Banana Muffins
Ingredients
- ¼ Cup Butter Melted
- 2 Bananas Over-ripened
- ½ Cup Sugar
- ½ Cup Brown Sugar
- ¾ Cup Canned Pumpkin
- 1 Egg
- 1 TSP Vanilla
- 1½ TSP Pumpkin Pie Spice
- 1 TSP Cinnamon
- 1½ Cups Flour
- ½ TSP Salt
- 1 TSP Baking Soda
Instructions
- Preheat oven to 425°F and line a 12 count muffin pan with liners.
- In a large bowl, combine flour, baking soda pumpkin pie spice, cinnamon and salt. Mix together.
- In a large bowl, combine melted butter, smashed banana, and pumpkin. Mix until well combined.
- Mix in sugar and brown sugar and continue to blend until completely incorporated.
- Add egg and vanilla into batter and mix until combined.
- Add flour mixture a ½ cup at a time until all is mixed evenly throughout.
- Using a ¼ cup measuring cup, pour batter evenly into prepared muffin pan.
- Bake for about 20-25 minutes until a toothpick inserted into the center of a muffin comes out cleanly.
- Allow to cool and enjoy! Save in an airtight container on the counter for up to 5 days.
Live fully. Eat well. Bake goodies.
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These are terrific! I doubled the recipe, swapped a cup of the flour for a scant cup of toasted wheat bran for extra fiber, and added a bag of mini chocolate chips. They are sooo moist and tender with the slightest crispness to the edges. And the flavor is spot on! Thanks!
Thanks Michelle, so glad you enjoyed! Great suggestion with the wheat bran and chocolate chips!