Pumpkin Banana Bread Muffins

Pumpkin banana bread muffins are moist, flavorful, and loaded with amazing pumpkin flavor for the perfect fall-inspired breakfast or snack.

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Course: Breakfast, Dessert, muffins

Prep Time: 10

Cook Time: 20

Servings: 12 muffins

Calories: 173kcal

Author: Kelsey Kunik, RDN

Ingredients

1 ½ cup all purpose flour
1 cup old fashioned oats
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
2 ripe bananas mashed approx 1 cup mashed
1 cup pumpkin puree
1 egg
½ cup milk
⅓ cup brown sugar packed
3 tablespoon oil avocado or light olive oil recommended

Instructions

Preheat the oven to 350 degrees F. Spray a muffin tin with cooking spray.
Combine all dry ingredients (flour, oats, baking powder, baking soda, cinnamon, pumpkin pie spice, salt) in a large mixing bowl.
In a small bowl stir the wet ingredients + sugar (banana, pumpkin, egg, milk, brown sugar, and oil) until the egg is blended and everything is well incorporated.
Pour the wet ingredients into the dry and stir gently until just combined. Avoid over-stirring, as this can make the muffins tough.
With a large spoon, fill each muffin cup to the top (about ¼ cup).
Optional: Add a small pinch of brown sugar and a couple of pumpkin seeds to the top of each muffin.
Bake for 15-20 minutes or until a toothpick or knife comes out clean. Let sit in muffin tin for 2-3 minutes then remove and let cool on cooling rack.

Notes

The muffins are ready even when the tops seem a little underdone! 20 minutes has been the sweet spot for me– if you wait until they LOOK totally cooked through, they’re going to be too done and dry.

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