Can I use frozen bananas?

Yes! Just make sure to thaw them first and drain any excess liquid before mashing them up. The flavor will still be great.

Can I make these gluten-free?

Totally! You can swap the all-purpose flour for a gluten-free flour blend. Make sure it’s a one-to-one substitution, and you should be good to go.

Can I make these ahead of time?

Absolutely. These muffins store well in an airtight container for up to 3 days. If you want to freeze them, just wrap them tightly and keep them in the freezer for up to 3 months. They’ll still taste fresh when you thaw them out!

Can I add other spices to these muffins?

Definitely! You could throw in a pinch of cloves, allspice, or even a little bit of maple extract for some extra fall flavors.

Pumpkin Banana Muffins: Perfect Fall Treats You Can Make Today

Description

These Pumpkin Banana Muffins have the classic flavors of pumpkin muffins and banana muffins combined, which make them extra yummy. This recipe is perfect for cozy fall baking, and the muffins store well, too!

Ingredients

▢1 cup pumpkin puree
▢1 cup mashed very ripe banana (from about 2 large bananas)
▢½ cup unsalted butter (melted and slightly cooled; 1 stick)
▢2 large eggs
▢1 teaspoon vanilla extract
▢2 cups whole wheat flour
▢½ cup sugar
▢1 teaspoon baking soda
▢1 teaspoon cinnamon
▢1 teaspoon pumpkin pie spice
▢½ teaspoon salt

Instructions

Preheat the oven to 375 degrees F and grease a nonstick muffin pan with nonstick spray. (I use classic Pam.)
Add the pumpkin, mashed banana, butter, eggs, and vanilla to a large bowl. Stir to combine.
Stir in the flour, sugar, baking soda, cinnamon, pumpkin pie spice, and salt.
Pour batter into the prepared muffin pan, using about ¼ cup batter in each standard muffin cup. Bake for 14-18 minutes, or until a cake tester inserted into the center comes out cleanly. (For mini muffins, use a 24-cup mini muffin pan and bake for about 12 minutes.)
Cool in the pan for 5 minutes, then remove from pan (carefully) and let cool on a wire rack completely.
Serve warm or at room temperature.

Notes

Store any leftovers, once fully cooled, in an airtight container at room temperature for 3 days, in the fridge for 5 days, or freeze in a zip-top storage bag with as much air removed as possible for up to 6months. Thaw in the fridge or at room temperature.
Serve chilled or slightly warmed.
Add ½ cup chocolate chips, chopped walnuts, or chopped pecans to the batter if desired.
Use homemade pumpkin puree or canned puree.
Spread on a thin smear of nut butter or cream cheese when serving if desired.

Prep Time: 10 minutes
Cook Time: 14 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 204kcal
Sugar: 11g
Sodium: 201mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 1g
Trans Fat: 0.3g
Carbohydrates: 29g
Fiber: 3g
Protein: 4g
Cholesterol: 48mg