PUMPKIN BANANA MUFFINS
Pumpkin banana muffins are delicious!
These pumpkin banana muffins are one of my favorite muffin recipes. They make a wonderful gift for a neighbor or friend and are the best treat for breakfast with coffee or as a snack with milk. If you like pumpkin and bananas, you will love these muffins. I think the nuts are the topping on this recipe and that’s why I sprinkle them on top of the batter before cooking. They will keep for several days and reheat easily in the microwave. I keep them in the refrigerator or a cool spot in my house. You might also like our recipe for old-fashioned butter rolls.
Pumpkin banana muffins will become one of your favorites, too!
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 sticks butter or 12 tablespoons, softened
1 cup white granulated sugar
2 eggs
2 medium bananas, mashed
1 cup 100% canned pumpkin
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans
Whisk together the flour, baking powder, baking soda, salt and ground cinnamon in a bowl. Cream butter, sugar and eggs in another bowl using mixer. Add mashed bananas, canned pumpkin and vanilla extract and continue to mix. Combine wet and dry ingredients in same bowl and mix until all ingredients are wet. Spray a 12 cup muffin pan with cooking spray and fill cups 1/2 to 3/4 full with batter. Sprinkle nuts on top of the batter. Bake in preheated 350 degree oven for 25 to 30 minutes. Makes about 18 muffins. Enjoy!
Pumpkin Banana Muffins
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 sticks butter or 12 tablespoons softened
- 1 cup white granulated sugar
- 2 eggs
- 2 medium bananas mashed
- 1 cup 100% canned pumpkin
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans
Instructions
- Whisk together the flour, baking powder, baking soda, salt and ground cinnamon in a bowl. Cream butter, sugar and eggs in another bowl using mixer. Add mashed bananas, canned pumpkin and vanilla extract and continue to mix.
- Combine wet and dry ingredients in same bowl and mix until all ingredients are wet. Spray a 12 cup muffin pan with cooking spray and fill cups 1/2 to 3/4 full with batter. Sprinkle nuts on top of the batter. Bake in preheated 350 degree oven for 25 to 30 minutes. Makes about 18 muffins.
Don’t forget to pin pumpkin banana muffins. 
Follow us on Instagram.
Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine!
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
