Pumpkin Banana Muffins

Pumpkin banana muffins are a deliciously soft, moist and fluffy cross between pumpkin bread and banana bread. These banana pumpkin muffins are topped with crunchy cinnamon sugar.

In a mixing bowl, whisk the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice and salt together until well combined.

Step 1:  

In another bowl whisk the mashed banana, oil, granulated sugar, light brown sugar and eggs together until well combined. Whisk in the pureed pumpkin until smooth and well combined.

Step 2:  

Mix the dry ingredients into the wet until just combined. Cover the bowl with a clean dish towel or lid and rest at room temperature while preheating the oven to 375 F (190 C).

Step 3:  

In mixing bowl, whisk the granulated sugar and ground cinnamon until well combined.

Step 4:  

Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup. Top with the cinnamon sugar.

Step 5:  

Bake the muffins at 375 F (190 C) for 18 - 22 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs.

Step 6:  

Cool the pumpkin muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy!

Step 7:  

Get the recipe by clicking the button below!