Pumpkin Banana Muffins

With pumpkin puree and ripe bananas, these muffins are a combo of pumpkin and banana bread in muffins form.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 218kcal

Preheat oven to 350°F. Line 12 muffin tins with cupcake liners. You can also just spray the muffin tins with cooking spray.
Whisk together the mashed bananas, pumpkin puree, eggs maple syrup, vegetable oil and vanilla extract until combined. Add the flours, baking powder, pumpkin pie spice and salt and mix until just combined. Fold in the pecans, if using. Be careful not to over mix.
Spoon the batter into the muffin tins until about ¾ of the way full. Bake for 20-24 minutes or until a toothpick inserted into the center comes out clean. Let cool slightly before transferring to cooling rack.

The riper the banana the sweeter it is which makes for great muffins. You want a banana that has black/brown spots on the peel.
Don't skip out on roasting the pecans if using. By roasting them they will stay crispy in the batter and bring out the flavor.
Use a cookie scoop to get an even amount of batter in each muffin tin.
If you like the muffin dome, bake the muffins at 425°F for 5 minutes before reducing temperature to 350°F and baking for an additional 15-18 minutes.
Just like with any regular muffin that you make, you’ll know they are done when a toothpick comes out clean.
These muffins pair wonderfully with cream cheese, butter, or nut butter spreads. Consider serving them for an extra layer of flavor.