Savor the delightful blend of real pumpkin and banana in every bite of these moist Pumpkin Banana Muffins, with a crumbly topping.
Pumpkin Pie Spice
Reduce your contribution to food waste by using up your overripe bananas in recipes like these instead of tossing them. Check out all my ripened banana recipes at the link below!
Preheat your oven to 400°F and line or spray your muffin tin.
Peel your bananas and add them to a large mixing bowl. Use a fork to mash the banana, until completely broken down.
Add your pumpkin puree, butter, vanilla extract, and both sugars to the bowl with your mashed bananas. Combine until mostly smooth.
Add flour, baking soda, salt, and pumpkin pie spice and again use your whisk or hand mixer to combine until there are no lumps of powder present.
Lastly, add the milk and whisk to combine to thin out your batter until it's smooth (again, some banana chunks are okay!).
Fill your muffin cups with batter, almost all the way to the top, leaving only about 1/2-inch of space.
Read the full recipe to learn about the optional crumble top you could add now!
Bake for 30-35 minutes until toothpick comes out clean. Enjoy!
Use a knife to pierce the yolk so it spreads across the egg white. This will reduce the cooking time once flipped by roughly one minute.