These banana pumpkin muffins are the total definition of fall. They have a lovely banana + pumpkin flavour (how can you go wrong?) and are perfectly spiced with cinnamon, nutmeg, and ginger! They are one of my favourite things to bake during fall and make the perfect snack, or even breakfast.
Not only do these banana and pumpkin muffins taste delicious, but they are super easy to make. They also help you use up any bananas that might be going bad. It is the perfect fall recipe if you are looking for something sweet.
And let’s talk about that icing sugar drizzle! It is totally optional, but I strongly recommend adding the drizzle. It adds the perfect amount of extra sweetness, but it definitely does not make the pumpkin and banana muffins overly sweet.
Ingredients for Banana Pumpkin Muffins
All-purpose flour: makes up the base of the muffins. Be sure to measure the flour using the spoon and level method.
Baking powder and baking soda: helps the muffins rise in the oven.
Spices: adds the lovely fall flavour by using cinnamon, nutmeg, and ginger.
Neutral-tasting oil: adds moistness to the muffin.
Granulated + brown sugar: adds sweetness.
Eggs: helps to bind and aerate the ingredients.
Banana: gives the muffins a nice moistness and a lovely sweet, banana flavour.
Pumpkin puree: gives the muffins a subtle, slightly sweet, pumpkin flavour.
How to Make These Muffins
Preheat oven to 350Β°F and line a muffin pan. Mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger together. Set aside. In a large bowl, whisk together the oil, granulated sugar, brown sugar, and eggs for 2-3 minutes. Add the mashed bananas, pumpkin puree, and vanilla extract and whisk until combined.
Add the dry ingredients into the wet ingredients and fold in until combined. Fill prepared muffin cups 3/4 of the way up. Bake in preheated oven for 18-22 minutes, or until a toothpick inserted into center of muffin comes out clean.
Tips for Storage
Store these pumpkin banana muffins in an airtight container at room temperature for up to 3 days.
You can also freeze the muffins for up to 3 months. When ready to use, remove from freezer and let come up to room temperature.
More fall recipes that you might love! Carrot Cake Loaf, Roasted Cajun Chicken and Potatoes, Marry Me Chicken Pasta, Blueberry Muffins, Mouthwatering Chili
Banana Pumpkin Muffins
Description
Soft and moist banana pumpkin muffins topped with a sweet icing sugar drizzle.
Ingredients
Icing Sugar Drizzle
Instructions
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Preheat oven to 350Β°F and line a 12 muffin tray with paper/silicon liners. Set aside.Β
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In a medium sized bowl, combine the dry ingredients: all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Whisk dry ingredients to mix thoroughly. Set aside.Β
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In a large bowl, add the oil, granulated sugar, brown sugar, and eggs and whisk for about 2-3 minutes until well combined. Add the mashed bananas, pumpkin puree, and vanilla and whisk together until combined.Β
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Add the dry ingredients into the wet ingredients and fold together gently until just fully combined (do not overmix).Β
Fill prepared muffin cups with batter about 3/4 of the way up. This recipe makes 12-18 muffins, depending on how big/small you prefer your muffins.Β
Bake in preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let rest for 5 minutes, then transfer to a cooling rack to cool completely.Β
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While muffins are cooling, make the icing sugar drizzle. Sift icing sugar into a medium sized bowl and whisk in the vanilla extract. Add milk or heavy cream 1 tbsp at a time, continuing to whisk until you've reached a consistency that can be drizzled over muffins.Β
Once muffins are completely cooled, drizzle or spread over the icing sugar glaze.Β
