Pumpkin Banana Muffins Recipe

Pumpkin and banana bread make soft, moist, and fluffy muffins. Crispy cinnamon sugar on banana pumpkin muffins provides the perfect texture and flavor contrast.  This autumn breakfast is lovely.

Pumpkin Banana Muffin – 1¾ cups (210 g) all purpose flour – 2 teaspoons baking powder – ¼ teaspoon baking soda – 1½ teaspoons ground cinnamon – 1½ teaspoons pumpkin pie spice – ½ teaspoon salt – 1 cup mashed banana about 2 medium to large banana – ½ cup (118 ml) oil – ¾ cup (150 g) granulated sugar – ¼ cup (50 g) light brown or dark brown sugar – 2 large eggs (US), room temperature – 1 cup (240 g) canned pumpkin Cinnamon Sugar Topping – 3 tablespoons (38 g) coarse sugar – 1 teaspoon ground cinnamon



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Mix flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt in a bowl.

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Whisk the mashed banana, oil, granulated sugar, light brown sugar, and eggs in another basin until well blended. Add pumpkin puree and mix well. 

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Mix wet and dry. Preheat oven to 375 F (190 C) and wrap bowl. Batter rests hydrate glutens. Making pumpkin-banana muffins. Rest muffin batter 30 minutes before baking.

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Mix the granulated sugar and ground cinnamon together in a bowl using a whisk until they are thoroughly blended.

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Muffins 18–22 min at 375 F. Finished muffins have wet crumbs on a toothpick or a finger faintly bounces back. Cinnamon-hot sugar avoid.

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Pumpkin muffins should cool in the pan for 5–10 minutes. Remove the muffins carefully to room temperature and enjoy!

Store pumpkin banana bread muffins in an airtight container with paper towels on the bottom. Keep at room temperature for 4 days.


also see

also see

Pumpkin Donut Recipe