Pumpkin Banana Muffins (or Bread). I really liked this bread but banana and pumpkin are both very strong flavors. I would have never put banana and pumpkin together but it works. Breakfast, snack, or dessert…this bread, mini bread, muffin, or mini-muffin recipe fits the bill.
Feel free to add raisins or. This Fall pumpkin banana bread is basically my Banana Nut Bread recipe which is a deliciously moist bread Pumpkin Banana Bread. This came out super moist and we had a difficult time waiting for it to cool I don’t have any on hand and wanted to make some banana bread or muffins this evening. You can have Pumpkin Banana Muffins (or Bread) using 16 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Pumpkin Banana Muffins (or Bread)
- You need 3/4 cup of whole wheat flour.
- It’s 3/4 cup of all purpose flour.
- You need 1 tsp. of baking soda.
- Prepare 1 tsp. of pumpkin pie spice.
- It’s 1/2 tsp. of ground cinnamon.
- Prepare 1/2 tsp. of salt.
- Prepare 1/4 tsp. of baking powder.
- You need 4 tbsp. of unsalted butter, at room temperature.
- Prepare 1/4 cup of brown sugar.
- Prepare 1/3 cup of honey.
- You need 2 of large eggs, at room temperature.
- You need 2 tbsp. of Greek yogurt (or sour cream) at room temperature.
- It’s 1 tsp. of vanilla extract.
- It’s 1 cup of mashed banana (about 2 large spotty ones).
- You need 1 cup of pumpkin puree.
- Prepare 1/2 cup of mix ins of choice -chocolate chips, pecans, walnuts, etc.
Healthy Pumpkin Banana Muffins with Macadamia Nut Crunch! They’re naturally sweetened, made with whole wheat flour, and have amazing flavor. These healthy pumpkin banana muffins have the best crunchy topping made with macadamia nuts. They’re naturally sweetened, made with whole.
Pumpkin Banana Muffins (or Bread) step by step
- Preheat the oven to 350°F. If making muffins, grease a 12 count muffin tin or line with parchment liners. If making bread, grease a loaf pan and place a piece of parchment paper into the pan, letting it overhang over the sides to easily lift out the finished loaf..
- In a medium bowl, whisk together both flours, pumpkin pie spice, cinnamon, baking soda, salt and baking powder until well combined. Set this aside..
- In a large bowl, using a hand mixer, beat the butter until it is smooth and creamy, then beat in the sugar until they are combined and fluffy. Beat in the honey, eggs, yogurt (or sour cream) and vanilla extract. When that is combined, mix in the mashed banana and pumpkin puree..
- Switch to a rubber spatula and add your dry ingredients to the wet. Mix with the spatula just until combined. Then fold in the mix in you are using. Do not overmix..
- If making muffins, fill up the muffin tins with batter. Bake for 25-28 minutes, until a toothpick inserted comes out clean. Let them cool for 10 or so minutes in the pan before transfering them to a wire rack to cool completely..
- If making bread, pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Place the bread pan onto a wire rack and allow the loaf to cool completely..
- No matter what you decide to make, store them in the fridge for 4-5 days or you can freeze for later and enjoy!.
These Pumpkin Banana Muffins are healthy, tasty, and kid-approved! Do you have anything fun planned for the weekend? These are one of my favorite muffins. Actually, I love these things so much I probably make a batch at least once every week or two. Banana bread muffins can be hit or miss.