Best Banana Pumpkin Muffins
Soft and moist, these banana pumpkin muffins are absolutely delicious and full of flavor! Perfect for a fall breakfast, brunch or snack!
Equipment
- 1 Muffin Tin
Ingredients
- ⅓ cup unsalted butter slightly softened
- ¾ cup brown sugar
- 2 eggs
- ½ cup mashed overripe banana- 1 large or 1 ¼ medium
- 1 cup pumpkin puree
- ¼ cup buttermilk*
- 1 teaspoon vanilla
- 1 ½ cups all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- *For ¼ cup buttermilk mix 3 Tablespoons plus 1 teaspoon milk with 2 teaspoons lemon juice or vinegar.
Instructions
- Preheat oven to 350* F.
- In a mixing bowl, whisk together the flour, cinnamon, pumpkin spice, baking soda, baking powder and salt. Set aside.
- Using a stand mixer or bowl with a hand mixer, beat the butter and sugar on high for 2 minutes, until lightened in color. Add the eggs and beat one more minute. Stir in the banana, pumpkin, buttermilk and vanilla on low.
- Using a spatula, stir in the dry ingredients, just until well combined. See photos above for the texture.
- Place muffin batter in a greased or lined muffin tin. Bake at 350*F for 20-22 minutes until the edges start to turn golden, the tops are matte and an inserted toothpick comes out clean.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- One completely cooled, store in an airtight container in the freezer for up to 2 months. Thaw at room temperature before eating. After thawing, the tops will likely be a little wet.
- Make sure to only stir the ingredients until just combined after adding the dry ingredients. These will provide the best texture in the muffins.
- For a more intense pumpkin spice flavor, increase pumpkin spice up to 2 teaspoons.
- Do not over bake the muffins, they are done as soon as toothpick comes out clean or has a few moist crumbs on it.
- Use overripe bananas for the best flavor and texture.
- These can be made with homemade pumpkin, just be warned the texture of homemade pumpkin is not consistent and your results may vary.
Nutrition
Serving: 1muffinCalories: 184kcalCarbohydrates: 29gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 41mgSodium: 199mgPotassium: 119mgFiber: 1gSugar: 15gVitamin A: 3388IUVitamin C: 1mgCalcium: 52mgIron: 1mg
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