Pumpkin Banana Muffins

Pumpkin banana muffins are moist pumpkin banana muffins made in one bowl and baked in just 25 minutes for the ultimate fall-inspired treat.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 153kcal

Preheat oven to 425°F. Grease or line 15 muffin tin cups. Set aside.
In a large bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla.
2 large eggs, 1 cup canned pumpkin puree, ½ cup mashed ripe bananas, ⅓ cup buttermilk, ¼ cup neutral oil, 1 teaspoon vanilla extract
Add the flour, brown sugar, baking soda, salt, and pumpkin pie spice. Stir in just until combined.
2 cups sifted all-purpose flour, ⅔ cup light brown sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 tablespoon pumpkin pie spice
Divide the batter between the prepared muffin tin cups.
Sprinkle with coarse sugar.
Bake for 5 minutes.
Without opening the oven, reduce the temperature to 350F.
Continue baking for about 10-15 minutes, or until a toothpick inserted in the muffin comes out clean.
Cool for 5 minutes before removing from pans to wire racks.

Bananas: I like to use bananas that are yellow with brown spots for the best flavor.

Buttermilk: If you don't have buttermilk, you can make a homemade buttermilk substitute.

Pumpkin pie spice: If you don't have pumpkin pie spice, you can make your own homemade pumpkin pie spice blend.
Nutrition values are estimates.