Pumpkin Banana Muffins Recipe
Today, I want to share my pumpkin banana muffins recipe with you. When fall begins knocking at the door, I start craving that autumn recipe staple—pumpkin!
Of course, there are many wonderful recipes out there that showcase pumpkin, but it’s also a lot of fun to try and find ways to incorporate pumpkin into your tried and true recipes.
My favorite banana bread recipe isn’t very “fall-ish,” but when you replace two of the bananas that the recipe calls for with pumpkin, and substitute apple sauce for the oil?
These pumpkin banana muffins are a great way to begin the fall baking in your own kitchen!
I baked a batch of these last week and we ate them for breakfast for three days in a row!
The banana, pumpkin and apple flavors blend so well together that they are full of flavor and perfectly delicious without being overly sweet. These pumpkin banana muffins would be perfect with a hot apple cider on a chilly fall morning—though we don’t have many chilly mornings here in Miami!
Of course, you can pop one in the microwave for about 30 seconds, then add a pat of butter on top for an extra treat.
Looking for more fall and Halloween recipes?
Pumpkin banana muffins recipe
Yield: 12 muffins
Prep Time: 10
Cook Time: 15
Total Time: 25
1 ripe banana
1 cup pumpkin puree
1/4 cup unsweetened applesauce (unflavored)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon pumpkin pie spice
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2/3 white granulated sugar
2 cups all purpose flour
2 egg whites
Preheat your oven to 350 degrees.
In a large bowl, combine banana, pumpkin puree, apple sauce and eggs and blend. Add in dry ingredients and mix thoroughly.
Grease a muffin pan or use muffin pan liners. I prefer to use a non-stick spray, such as Pam, so that my muffins pop right out of the pan!
Bake for 15 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
Let cool and enjoy!