• 1 extra-overripe banana, 1/2 cup mashed
  • 1/2 cup pumpkin puree
  • 1/2 cup sugar
  • 6 TBSP unsalted butter, melted and cooled
  • 1 large egg
  • 1/2 tsp pure vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2-1 tsp pumpkin pie spice blend
  • 1/4 tsp salt


  1. Preheat oven to 350 degrees F.
  2. Lightly spray or grease a 6-cup muffin tin
  3. In a large bowl, add banana, pumpkin, and sugar. Beat together with a hand-mixer until the mixture is smooth.
  4. Beat in the melted butter, egg, and vanilla. Mix well.
  5. Next add flour, baking soda, and salt and mix with a fork until just incorporated. (be careful not to overmix)
  6. Use a tablespoon to scoop the batter and divide evenly between muffin tins.
  7. Filling muffin cups anywhere from 3/4 full to fully filled. Mine are usually the latter.
  8. Bake for 20-23 minutes or until a toothpick comes out clean from the center of the muffins.
  9. Oven temps and times will vary house to house. Mine are usually done at 22-23 min, for example.
  10. Allow muffins to cool in the muffin tin for 5 minutes then transfer to a wire cooling rack and allow to fully cool before diving in face-first!
  11. Hooray muffins!

Yields: 6

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