Pumpkin Banana Muffins (or Bread). Oh, banana muffins, how I love you. I also love banana bread in every way, shape, and form- so it just made sense to add pumpkin to it! These Pumpkin Banana muffins are so easy and so delicious with just the right balance of both flavors, neither one overpowering the other.

Beat in the bananas, pumpkin, egg and vanilla until well-combined. Beat in the cream, followed by the flour, baking powder, baking soda, salt, cinnamon and cloves until just combined. Fill the prepared muffin tins three-quarters of the way full and bake until the muffins are browned and a toothpick inserted in the center comes out clean, about. You can cook Pumpkin Banana Muffins (or Bread) using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Pumpkin Banana Muffins (or Bread)

It's 3/4 cup of whole wheat flour.
Prepare 3/4 cup of all purpose flour.
Prepare 1 tsp. of baking soda.
You need 1 tsp. of pumpkin pie spice.
You need 1/2 tsp. of ground cinnamon.
It's 1/2 tsp. of salt.
It's 1/4 tsp. of baking powder.
It's 4 tbsp. of unsalted butter, at room temperature.
Prepare 1/4 cup of brown sugar.
Prepare 1/3 cup of honey.
You need 2 of large eggs, at room temperature.
You need 2 tbsp. of Greek yogurt (or sour cream) at room temperature.
Prepare 1 tsp. of vanilla extract.
Prepare 1 cup of mashed banana (about 2 large spotty ones).
Prepare 1 cup of pumpkin puree.
It's 1/2 cup of mix ins of choice -chocolate chips, pecans, walnuts, etc.

Pumpkin Banana Muffins are easy to make and are a healthy option for breakfast or snacks. They can be made gluten-free by replacing regular flour with almond flour and healthier by adding oatmeal. If you are a chocolate lover, add some chocolate chips in the batter for an added treat. These Pumpkin Spice Banana Bread Muffins are so moist and perfectly fall spiced from the bread to the crumb topping, they are a must make for fall!

Pumpkin Banana Muffins (or Bread) step by step

Preheat the oven to 350°F. If making muffins, grease a 12 count muffin tin or line with parchment liners. If making bread, grease a loaf pan and place a piece of parchment paper into the pan, letting it overhang over the sides to easily lift out the finished loaf..
In a medium bowl, whisk together both flours, pumpkin pie spice, cinnamon, baking soda, salt and baking powder until well combined. Set this aside..
In a large bowl, using a hand mixer, beat the butter until it is smooth and creamy, then beat in the sugar until they are combined and fluffy. Beat in the honey, eggs, yogurt (or sour cream) and vanilla extract. When that is combined, mix in the mashed banana and pumpkin puree..
Switch to a rubber spatula and add your dry ingredients to the wet. Mix with the spatula just until combined. Then fold in the mix in you are using. Do not overmix..
If making muffins, fill up the muffin tins with batter. Bake for 25-28 minutes, until a toothpick inserted comes out clean. Let them cool for 10 or so minutes in the pan before transfering them to a wire rack to cool completely..
If making bread, pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Place the bread pan onto a wire rack and allow the loaf to cool completely..
No matter what you decide to make, store them in the fridge for 4-5 days or you can freeze for later and enjoy!.

They are made with whole wheat flour, bumping the nutrition value. The pumpkin and banana make for a moist muffin, so not a lot of oil is needed. Whisk flour, baking soda, salt, baking powder, and spices together. In another bowl, beat sugars, oil, and eggs until combined. Pumpkin Muffins have all the wonderful fall flavors of pumpkin bread made into an easy on-the-go breakfast with cinnamon, nutmeg, applesauce and banana.