Description
Delicious and moist Pumpkin Banana Bread Muffins combining the warm spices of cinnamon, nutmeg, ginger, and cloves with ripe bananas and pumpkin puree for a perfect fall treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
Wet Ingredients
- 2 ripe bananas, mashed
- 3/4 cup canned pumpkin
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 6 tablespoons butter, melted
Topping
- Raw sugar, for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425° F and prepare a muffin pan by spraying it lightly with cooking spray and lining with muffin liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, nutmeg, ground ginger, salt, and ground cloves. Set this mixture aside.
- Combine Wet Ingredients: In a separate bowl, combine the mashed ripe bananas, canned pumpkin, egg, and vanilla extract. Whisk them together until the batter is smooth and well blended.
- Incorporate Dry Ingredients and Butter: Add half of the dry ingredients to the wet mixture and whisk gently until almost all the flour is incorporated. Then pour the melted butter over the batter and fold it in gently with a spatula. Add the remaining flour mixture and fold carefully to combine everything well.
- Scoop Batter into Muffin Pan: Using an ice cream scoop or spoon, evenly distribute the muffin batter into the prepared muffin pan cups. Sprinkle a small amount of raw sugar on top of each muffin for a crunchy topping.
- Bake Muffins: Place the muffin pan in the oven and bake for 5 minutes at 425° F. Then reduce the oven temperature to 350° F and continue baking for 18 minutes until the muffins are fully cooked and a toothpick inserted comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack. Enjoy your delicious pumpkin banana bread muffins warm or at room temperature.
Notes
- Use very ripe bananas for the best natural sweetness and moisture.
- If you prefer a less sweet muffin, reduce the sugar to 3/4 cup.
- Raw sugar topping adds a nice crunchy texture, but you can omit it if desired.
- Ensure not to overmix the batter to keep the muffins tender.
- These muffins store well in an airtight container for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
