Banana and Pumpkin Muffins
u003cstrongu003eThis perfect banana and pumpkin muffin uses the warm flavors and spices of fall blending ripe bananas and spiced pumpkin into a perfect seasonal treatu003c/strongu003e.
Print
Pin
Servings: 12 servings
Calories: 287kcal
Ingredients
- 1 ½ cups all purpose flour
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 large eggs
- ⅔ cup sugar
- 1 tsp vanilla paste
- 8 TBSP unsalted butter- one stick- softened
- 1 cup pumpkin pureé
- 2 small ripe bananas, mashed
Instructions
- Pre heat oven to 350 degrees.
- Line a 12 muffin tin with paper liners. See my pro-tip.
- In a large mixing bowl, sift together flour, sugar, pumpkin pie spice, cinnamon, baking powder, baking soda and salt.
- In a smaller bowl beat the eggs until frothy. Stir in the sugar. Whisk in the vanilla, butter, pumpkin and bananas until well incorporated.
- Add the pumpkin and banana mixture to the dry ingredients using a silicone scraper to mix well. Do not over-mix- combine until the flour has just been incorporated.
- Using an ice cream scoop, scoop out the batter into the muffin liners.
- *Pro-tip- I space my muffins out in every other space- heat will circulate better and allow each muffin to rise higher.
- Bake at 350 degrees for 14-16 minutes.
- Enjoy with apple butter, cinnamon butter or salted butter.
Nutrition
Calories: 287kcal