Banana Pumpkin Spice Muffins Recipes
PUMPKIN BANANA MUFFINS
These pumpkin banana muffins are the perfect bite-sized snack for fall. -Desiree Rasch, Blue Springs, Missouri
Provided by Taste of Home
Time 35m
Yield 15 muffins.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 262mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
BANANA PUMPKIN SPICE MUFFINS
Make and share this Banana Pumpkin Spice Muffins recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 25m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Preheat you oven to 350 degrees and either line a muffin tin with papers or coat it with cooking spray.
- Mash your bananas thoroughly and add in the sugar and oil, stirring to combine. Toss in the cinnamon, salt, both flours, baking powder and soda all at once, and mix just enough to moisten all of the dry ingredients, but there's no need to be too thorough. Finally, add in the pumpkin butter and stir that well, being careful not to over-mix. The resulting batter should be rather thick.
- Spoon the batter into your prepared tins, mounding it up generously in the centers. Sprinkle oats and cinnamon on top as desired, and bake for 15 - 25 minutes until golden brown, and a tooth pick inserted into the middle comes out clean. Let cool on a wire rack and enjoy.
Nutrition Facts : Calories 162.6, Fat 6.3, SaturatedFat 0.5, Sodium 222.4, Carbohydrate 25.2, Fiber 1.6, Sugar 9.1, Protein 2.2
LORI'S BANANA-PUMPKIN MUFFINS
My daughter asked me to make pumpkin muffins one day and I had ripe bananas and came up with these. They are outstanding! Much better than any pumpkin muffin I've ever had. Moist, wonderful, terrific!
Provided by Lori
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 23
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 23 muffin cups with paper liners.
- Mash bananas in a large bowl. Add pumpkin puree, sugar, buttermilk, safflower oil, eggs, pumpkin pie spice, and vanilla extract; mix by hand until well incorporated.
- Mix together all-purpose flour, oat flour, baking powder, baking soda, and salt in a separate bowl. Add flour mixture to banana-pumpkin mixture and stir gently until blended. Use a medium scoop to fill prepared muffin cups with batter.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack.
- Mix together sugar and cinnamon for the topping in a small bowl. Baste each warm muffin with melted butter and sprinkle with cinnamon-sugar mixture.
Nutrition Facts : Calories 146.8 calories, Carbohydrate 25.1 g, Cholesterol 17 mg, Fat 4.4 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 1.1 g, Sodium 143.9 mg, Sugar 11.9 g
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