Banana Pumpkin Muffins Recipes

BANANA PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
• In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving 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.

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 RECIPE

Steps:

• Line a muffin tin with muffin liners.
• Pre heat the oven to 425 Degrees F.
• Mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger granulated sugar and brown sugar in a bowl.
• In another large bowl, mix olive oil, vanilla extract, eggs, pumpkin puree and banana puree.
• Mix dry ingredients with wet ingredients until just combined.
• Pour the batter in the muffin liners until they are 3/4th full.
• Sprinkle chopped pecans on top.
• Bake for 5 minutes and then reduce the temperature to 350 Degrees F.
• Bake for another 15-18 minutes until a toothpick inserted in the centre comes out clean.
• Remove the pan from the oven and let it rest for 10 minutes.
• Remove the muffins from the pan and cool on a wire rack.

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.

BANANA PUMPKIN MUFFINS

Steps:

• Preheat oven to 375°. Spray a 6-hole Texas Muffin pan with non-stick cooking spray. Set aside.
• In a large bowl, combine all of the dry ingredients.
• In a separate bowl, mix together the eggs, buttermilk, bananas, pumpkin, butter and vanilla extract.
• Add the dry ingredients into the wet ingredients and stir until just combined. Set aside while making topping.
• For streusel topping, combine oats, brown sugar and cinnamon. Cut butter into dry ingredients until crumbly.
• Fill muffin cups ¾ full, sprinkle with streusel topping and bake on center rack of the oven for approx. 30 minutes or until a toothpick inserted into a muffin comes out clean. Cool in pan for 5 minutes, then remove from pan to a cooling rack to finish cooling.

ICED BANANA PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F. and spray muffin tin generously with cooking spray or line 12 muffin cups with liners (foil liners recommended). If using paper liners, spray liners lightly with cooking spray before filling with batter.
• In a large mixing bowl, add sour cream, oil, pumpkin, banana (chopping in bowl while stirring) and eggs. Stir until well combined. Slowly add flour, sugar, cinnamon, pumpkin pie spice, baking soda and salt, stirring until well combined. Fill muffin cups 1/2 full with batter.
• Bake for 22-25 minutes, or until baked though. Remove and let cool.
• To prepare icing, place powdered sugar into a medium mixing bowl and add whisk in heavy cream until nice drizzling consistency. Drizzle evenly over each muffin cup. Serve room temperature or chilled.

PUMPKIN BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees. Spray muffin tins with baking spray and fill empty cups with water. Set aside.
• In a large bowl, whisk together the flours, sugar, baking powder, baking soda, cinnamon, and pumpkin pie spice.
• In a separate bowl, whisk the bananas, pumpkin, oil, eggs and vanilla, until well-blended.
• Add banana mixture to flour mixture, gently folding until combined.
• Divide mixture evenly among prepared muffin cups.
• Bake for 11 to 13 minutes for mini muffins / 13 to 15 minutes for standard muffins, or until a toothpick inserted in the center comes out clean.