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Pumpkin Banana Bread Muffins

A sugary-crusted muffin recipe combining the flavors of ripe bananas and spiced canned pumpkin.

Sugar-coated muffins are my favorite way to eat muffins. Combining the super-moist-powers of banana and pumpkin to ultimate quick bread. Crispy and crunchy on the outside with that warm soft center. There’s something about the smell of baking banana bread that just makes my inner child happy. My mom used to bake these muffins on a school night and the scent just filled the air. Taking her recipe and adding a little modern twist with pumpkin was my go-to option. Make sure to seal this in an air-tight container for easy access all week or freeze it for up to a month. Always got to have your backup sweets.

Hot tip for quick bread baking: I personally enjoy baking in as few steps as possible with the maximum deliciousness achieved. Mix the dry, whisk together the wet, and incorporate the dry into the wet. Mix the dry to evenly distribute the different ingredients, whisk the pumpkin banana-y wet ingredients, and combine. Mixing this way not only prevents you from over-mixing, but it also takes no time at all. Demerara sugar is a good ingredient to have on hand if you like crunchy-topped baked goods.

Remember that when baking any pumpkin banana bread muffin, it’s all about thought and love put into it. That good cinnamon-y smell fills the air and they make for great treats to keep on the counter or as gifts. If you accidentally over-baked the muffins, don’t worry. They taste even better toasted and slathered with butter.

Makes 12 muffins

10m prep time

30m cook time

Allergens: Gluten

Ingredients:
  • 1 1/2 cups all purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 2 ripe bananas, mashed
  • 3/4 cup canned pumpkin
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 6 tablespoons butter, melted
  • Raw sugar, for topping
Directions:
  1. Preheat oven to 425° F and prepare a muffin pan with cooking spray and muffin liners.
  2. In a bowl, whisk together all dry ingredients. Set aside. Combine bananas, pumpkin, egg and vanilla in another bowl. Whisk until a smooth batter has formed.
  3. Incorporate half the dry ingredients into the batter with a whisk until almost all flour is mixed in, then pour melted butter over batter and gently fold in with a spatula. Mix in remaining flour mixture.
  4. Using an ice cream scoop, evenly scoop muffins into the muffin pan. Garnish the top with a little raw sugar for crunch.
  5. Bake for 5 minutes at 425°, then reduce the heat to 350° to finish baking for 15 - 18 minutes.
  6. Enjoy!
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