Pumpkin Banana Muffins

Pumpkin Banana Muffins – the best fall breakfast! Delicious cinnamon-spiced muffins with pumpkin, banana, and walnuts. Make a batch and have breakfast all week!

Hey guys, how was the long weekend?

I did nothing all weekend. And by nothing I mean that I decided to rewatch Jane the Virgin and somehow made it through 2 1/2 season in 3 days.

Granted, I tend to just leave it on and walk away for hours at a time but still.

I always go back to that show when I’m super stressed because it’s funny and ridiculous and I just love it.

I did escape to my favorite trail with the husky (Good Water Loop in Georgetown) because I just really needed it to not see another human for a few hours.

I listened to a couple of my favorite podcasts, fell in the mud twice, and then stood under the waterfall before doing the 3 miles back to the car in wet shoes.

It was exactly what I needed.

Pumpkin Banana Muffins!

Anyway.

I made the mistake of buying my canned pumpkin at Sam’s this year which means it’s the big cans and I end up having to make 6 pumpkin recipes every time I open one and muffins are great for that kind of thing.

Because one batch of muffins works for 3 days of breakfasts for us. That’s 3 days that I don’t have to worry about fights over who spilled the Rice Krispies on the floor.

And that makes my mornings a lot happier.

These are really, really simple and they turn out soft and moist and I love the crunch of the walnuts.

Let me know if you have any favorite pumpkin rcipes that I need to make next time I open a ginormous can! I could really use some suggestions.

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Pumpkin Banana Muffins

Prep Time

15 mins

Cook Time

22 mins

 

Servings: 24 muffins

Ingredients

• 1/2 cup unsalted butter at room temperature
• 1 1/2 cups sugar
• 2 large eggs
• 2 ripe medium-sized bananas mashed
• 3/4 cup pumpkin puree
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup walnuts roughly chopped

Instructions

1. Preheat oven to 350F. Line 2 12-cup muffin tins with liners.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar together. Add eggs, one at a time, and banana and beat until mostly smooth.
3. In a separate bowl, whish together flour, baking powder, baking soda, cinnamon, and salt to remove any lumps. Add this to the butter mixture and beat until just combined. Use a rubber spatula to fold in the walnuts.
4. Divide the batter among the 24 muffin cups. Bake 22 - 24 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire reack to cool completely.

Things you may need for this recipe:

Want more pumpkin breakfast recipes?

Pumpkin Cinnamon Rolls with Butterscotch Glaze

Pumpkin Oatmeal with Blueberry Swirl

Pumpkin Scones