Description
Deliciously moist Pumpkin Banana Bread Muffins with warm spices and a crunchy raw sugar topping, perfect for a comforting snack or breakfast 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
- Prepare the oven and pan: Preheat your oven to 425° F and line a muffin pan with muffin liners. Spray the liners lightly with cooking spray to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, nutmeg, ground ginger, salt, and ground cloves until well combined. Set this mixture aside.
- Combine wet ingredients: In a separate bowl, whisk the mashed bananas, canned pumpkin, egg, and vanilla until the batter is smooth and uniform.
- Incorporate dry ingredients: Add half of the dry ingredient mixture into the wet batter and whisk gently until the flour is mostly incorporated. Do not over-mix to keep the muffins tender.
- Add melted butter: Pour the melted butter over the batter and carefully fold it in using a spatula until blended.
- Finish mixing batter: Add the remaining dry ingredients and fold them in gently until the batter is fully combined.
- Fill muffin pans: Using an ice cream scoop, evenly distribute the batter among the prepared muffin 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 at 425° F for 5 minutes. Then, reduce the oven temperature to 350° F and continue baking for 18 minutes, until 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 to a wire rack to cool completely. Enjoy your pumpkin banana bread muffins!
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter to keep muffins light and fluffy.
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- Raw sugar topping adds a lovely crunch but can be omitted if preferred.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 190 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
