Easy pumpkin banana muffins that serve as the perfect cinnamon-filled snack on a blustery fall day.
Are you sick of all the pumpkin recipes yet?
Nope? K good me neither. So here’s another one for the books!
Muffins happen weekly in my household. WEEKLY. Now that, my friends, is a lot of muffins and consequently, lends itself to some creative thinking. In addition to having an abundance of muffins, I always have an abundance of frozen bananas in my freezer. No matter how I try to control my weekly banana purchasing patterns I always (always) buy too many. I never manage to eat them all before they get all brown and spotty but I REFUSE to waste them! Hence the abundance of freezer bananas.
So anyways, these muffins marry all the things that we love about pumpkin muffins with all the things we love about banana muffins to create a perfect little cinnamon love child.
As a side note, you’ll notice that I only use one bowl for these muffins. I’m sure there would be a lot of muffin makers out there who would be downright disturbed to hear that but, to be quite honest with you, I have never in my life used separate bowls for wet and dry ingredients. Who knows? Maybe I am missing out on a whole new world of muffins, however they still taste pretty good to me (and I have a heck of a lot less dishes).
Serves 1 muffin
20 minPrep Time
15 minCook Time
35 minTotal Time
- 1/4 cup vegetable oil
- 2 very ripe bananas*
- 1/2 cup packed brown sugar
- 1 large egg
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- Preheat oven to 375 degrees Fahrenheit. Line a muffin baking tray with paper liners or spray with non-stick cooking spray.
- In a large mixing bowl, combine the vegetable oil and bananas. Mash with a fork until no longer lumpy. Add the brown sugar, egg, pumpkin puree and vanilla extract, mix with a fork or spoon until mixed thoroughly.
- Add the all-purpose flour, baking soda, baking powder, ground cinnamon and ground nutmeg. Stir until just combined, be careful not to over-stir or the muffins will become tough.
- Bake for about 15 minutes or until a tester placed into the middle of a muffin comes out clean.
*Bananas are perfect for baking when they are speckled with brown dots. If you have overripe bananas but are not ready to bake with them, freeze them and save for later to reduce food waste!