Lori's Banana-Pumpkin Muffins recipe

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Ingredients

2 medium ripe bananas
1 (15 ounce) can pumpkin puree
1 cup white sugar
⅓ cup buttermilk
¼ cup safflower oil
2 eggs, slightly beaten
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup oat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter, or more as needed

Nutrition Info

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
servingSize: -
sodium: 143.9 mg
sugar: 11.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line 23 muffin cups with paper liners.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

23 muffins

Recipe Note

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!

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