Pumpkin Banana Muffins Recipes

PUMPKIN BANANA MUFFINS

Steps:

• Preheat oven to 375 degrees F. Line a muffin tin with liners and lightly spray with non-stick spray and set aside. In a large bowl, mix together the pumpkin, vegetable oil, mashed banana, vanilla, and the egg. Stir in the brown sugar.
• In a separate bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and the salt. Fold in the dry ingredients in with the wet ingredients until just combined. Divide the batter evenly amongst each cavity. Bake for about 25-30 minutes or until a toothpick inserted comes out clean.

PUMPKIN BANANA MUFFINS

Steps:

• In a large bowl, combine the first 9 ingredients. In another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

PUMPKIN BANANA MUFFINS RECIPE

Steps:

• Preheat the oven to 400 degrees. Prepare 2 muffin tins with baking liners, spritzed with nonstick cooking spray.
• Whisk together the dry ingredients: flour, brown sugar, baking soda, salt, ground cinnamon, and pumpkin spice blend.
• In a separate bowl, whisk together the wet ingredients: pumpkin puree, bananas, buttermilk, oil, vanilla extract, and eggs.
• Combine the wet ingredients with the dry ingredients until well blended.
• Using a large ice cream scoop, divide the batter between the muffin cups.
• Cook for 15 to 18 minutes or until a toothpick inserted in the middle of a muffin returns clean or with just a few crumbs.
• Allow the muffins to cool in the muffin tins for 5 to 10 minutes before removing them to a wire rack to cool completely.

PUMPKIN-BANANA-OAT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.
• Combine butter, brown sugar, and white sugar in a separate bowl and mix well using an electric mixer. Add eggs, yogurt, and vanilla extract and mix again on medium speed. Add pumpkin puree and mashed bananas and blend. Fold in chocolate chips and pecans. Stir flour mixture into batter.
• Combine granola, chocolate chips, and pecans in a bowl and set topping aside.
• Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle with topping.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

FAT-FREE BANANA-PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
• Mash bananas in a large bowl. Mix in brown sugar, pumpkin, and egg whites.
• Mix allspice, cinnamon, ginger, cloves, and orange zest together in a small bowl. Set aside 1/2 teaspoon of mixture.
• Combine whole wheat flour, baking soda, salt, and remaining spice mixture in another large bowl. Slowly add banana-pumpkin mixture and mix until completely moistened. Fold in chocolate chips.
• Spoon batter evenly into the prepared muffin tin. Place a pinch of reserved 1/2 teaspoon spice mixture on top of each muffin.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 35 to 40 minutes. Leave muffins in their tin for 5 minutes before transferring to a wire rack for further cooling.

3-INGREDIENT PUMPKIN MUFFINS

Steps:

• Stir pumpkin into dry cake mix and mix well.
• Add 1 cup of chocolate chips.
• Spoon into muffin tin and fill 2/3 full.
• Bake at 350 for 20 minutes.