Pumpkin Banana Muffins

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These moist, flavorful muffins are a perfect way to use up overripe bananas and enjoy the seasonal taste of pumpkin during the fall months.

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Scribbled Underline
Scribbled Underline
Scribbled Underline

Not only do they make a great breakfast or snack, but they are also easy to prepare.

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Scribbled Underline
Scribbled Underline
Scribbled Underline

Ingredients

Pure pumpkin puree, fresh or canned Vegetable oil Egg Granulated sugar

Preheat the oven to 425°F. Prepare a muffin tin. Mash the ripe bananas (the more ripe the better!) in a large mixing bowl.

Directions

Add the pumpkin puree, granulated sugar, egg, vanilla extract, and vegetable oil; stir until well combined.

In a separate bowl, add the dry ingredients. Gently fold the dry ingredients into the wet ones.

Fill the prepared muffin cups about three-fourths full with the batter. The batter will be enough to fill 12 muffin cups.

Prepare the crumb topping by adding brown sugar, flour, and cinnamon together in a small bowl.

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