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Pumpkin Banana Muffins

Recipe from Two Peas and Their Pod

A combination of two classics, pumpkin muffins and banana muffins! The muffins are moist, tender, naturally sweetened, and perfectly spiced. Add chocolate chips for an extra delicious treat. They are perfect for a cozy breakfast or snack.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: banana, muffins, pumpkin
Servings: 12 muffins
Calories: 253kcal

Ingredients

For the muffins:

  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup mashed overripe bananas, 3 medium bananas
  • 1 cup canned pumpkin puree
  • 1/2 cup pure maple syrup
  • 1/3 cup avocado oil*
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup chocolate chips, optional

For the cinnamon sugar topping:

  • 3 tablespoons turbinado sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  • Preheat the oven to 375 degrees F. Line a muffin tin with paper liners and spray them with nonstick cooking spray. Set aside.
  • In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves. Set aside.
  • In a large bowl, whisk together the mashed bananas, pumpkin, maple syrup, oil, eggs, and vanilla extract.
  • Add the dry ingredients to the wet ingredients and stir until just combined, don’t over mix. Gently fold in the chocolate chips, if using.
  • In a small bowl, combine the turbinado sugar and cinnamon.
  • Divide the batter equally amongst the muffin cups. Sprinkle each muffin with cinnamon sugar mixture.
  • Bake for 18 to 23 minutes or until the muffins are golden brown and the tops of the muffins bounce back when you gently press on them. You can also insert a toothpick into the center of a muffin, if it comes out clean, they are done.
  • Let the muffins cool in the pan for 5 minutes. Remove muffins from the tin let cool another 15 minutes.

Notes

You can also use melted and slightly cooled coconut oil or vegetable or canola oil.

Nutrition

Calories: 253kcal | Carbohydrates: 40g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 139mg | Potassium: 227mg | Fiber: 2g | Sugar: 17g | Vitamin A: 3247IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg