Banana Pumpkin Muffins are a favorite mix of two classics: banana bread and pumpkin muffins! These muffins are easy to make and are a great way to enjoy pumpkin spice season!
½cup115g unsalted butter, softened to room temperature
½cupor 110g packed light brown sugar (light or dark)
½cupor 110g granulated white sugar
2large eggs
¼cup60 mL plain Greek yogurt or sour cream (2%, 4% or full-fat)
1cup237 mL pure canned pumpkin puree
1cupor 225g mashed bananas (from about 2 large bananas)
1teaspoonor 5ml pure vanilla extract
2cupsor 250g all-purpose flour
1teaspoonor 6g baking soda
¼teaspoonor 1.25g salt
1teaspoonor 2g ground cinnamon
2teaspoons4g pumpkin pie spice
Optional: 1 cup170g chocolate chips or mini chocolate chips
Instructions
Preheat the oven to 350 degrees and prepare a muffin pan with non-stick spray or muffin cups.
In a mixing bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment, cream the softened butter, brown sugar, and sugar together until smooth, creamy, and fluffy. Scrape down the sides of the bowl while mixing as needed.
Mix the eggs into the creamed butter until smooth and creamy, and a light yellow/orange color.
Mix in the Greek yogurt or sour cream, pumpkin puree, mashed bananas and vanilla extract. Scrape down the sides of the bowl as needed. Note: the batter may look curdled at this point, but it is just how the pumpkin looks when it combines with the butter mixture.
In a small mixing bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and pumpkin pie spice until combined.
Slowly mix the flour into the pumpkin and banana mixture, just until the streaks of flour disappear.
Mix in the mini chocolate chips, if using.
Scoop ½ cup portions of the batter into the prepared muffin pan. Bake for 23-26 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
Notes
1. To make banana pumpkin bread with this recipe: prepare an 8 x 4-inch baking pan with non-stick spray or parchment paper sprayed with non-stick spray. Pour all of the batter into the prepared baking pan. Bake the bread for 60-75 minutes, or until a toothpick inserted into the center of the bread comes out clean. Cool the bread on a wire cooling rack and enjoy when the bread has reached the desired temperature!2. To make this recipe dairy-free: substitute ½ cup virgin coconut oil (softened to room temperature) for the unsalted butter and ¼ cup light mayonnaise (can be the avocado or olive oil variety) for the sour cream or Greek yogurt, following the rest of the recipe directions as written.3. To make this recipe gluten-free: substitute 2 cups (or 250g) measure-for-measure or 1-to-1 gluten-free flour blend for the all-purpose flour. Follow the rest of the recipe directions as written. 4. Storage directions:
Refrigeration: store leftover muffins in an airtight container in the refrigerator for 3-5 days.
Freezing: leftover muffins can be frozen in a freezer-safe container for 2-3 months.
Defrosting: defrost the muffins at room temperature for 15-30 minutes, or until thawed through.