Soft and fluffy pumpkin banana muffins made with whole wheat flour, ripe bananas, pumpkin puree, and warm autumn spices.

Scale

1 cup pumpkin puree

1 cup mashed very ripe banana (from about 2 large bananas)

½ cup unsalted butter (melted and slightly cooled; 1 stick)

2 large eggs

1 teaspoon vanilla extract

2 cups whole wheat flour

½ cup sugar

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

½ teaspoon salt

Cook Mode Prevent your screen from going dark

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

2. Whisk pumpkin puree, mashed banana, melted butter, eggs, and vanilla extract together in a large bowl.

3. In a separate bowl, whisk whole wheat flour, sugar, baking soda, cinnamon, pumpkin pie spice, and salt.

4. Gently fold dry ingredients into the wet fruit mixture just until combined.

5. Divide batter evenly among prepared muffin cups.

6. Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean; cool on a wire rack.

Use very ripe spotty bananas for best flavor. Do not overmix batter to keep muffins fluffy.