Pumpkin Banana Muffins (or Bread). Oh, banana muffins, how I love you. I also love banana bread in every way, shape, and form- so it just made sense to add pumpkin to it! These Pumpkin Banana muffins are so easy and so delicious with just the right balance of both flavors, neither one overpowering the other.

If you are a chocolate lover, add some chocolate chips in the batter for an added treat. In a medium sized bowl, combine all of the ingredients for the topping, using your fingers or a couple of forks, incorporate the butter into the dry ingredients. Muffins Pizza Dough and Crusts Pumpkin Bread. You can cook Pumpkin Banana Muffins (or Bread) using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Pumpkin Banana Muffins (or Bread)

You need 3/4 cup of whole wheat flour.
Prepare 3/4 cup of all purpose flour.
It's 1 tsp. of baking soda.
It's 1 tsp. of pumpkin pie spice.
Prepare 1/2 tsp. of ground cinnamon.
Prepare 1/2 tsp. of salt.
You need 1/4 tsp. of baking powder.
You need 4 tbsp. of unsalted butter, at room temperature.
Prepare 1/4 cup of brown sugar.
You need 1/3 cup of honey.
It's 2 of large eggs, at room temperature.
It's 2 tbsp. of Greek yogurt (or sour cream) at room temperature.
You need 1 tsp. of vanilla extract.
It's 1 cup of mashed banana (about 2 large spotty ones).
You need 1 cup of pumpkin puree.
You need 1/2 cup of mix ins of choice -chocolate chips, pecans, walnuts, etc.

I really liked this bread but banana and pumpkin are both very strong flavors. Mixed together they kind of cancelled each other out and I couldn't taste a lot of either. I would use either all bananas or all pumpkin in this recipe. Turn this bread into muffins for an easy grab-n-go breakfast.

Pumpkin Banana Muffins (or Bread) instructions

Preheat the oven to 350°F. If making muffins, grease a 12 count muffin tin or line with parchment liners. If making bread, grease a loaf pan and place a piece of parchment paper into the pan, letting it overhang over the sides to easily lift out the finished loaf..
In a medium bowl, whisk together both flours, pumpkin pie spice, cinnamon, baking soda, salt and baking powder until well combined. Set this aside..
In a large bowl, using a hand mixer, beat the butter until it is smooth and creamy, then beat in the sugar until they are combined and fluffy. Beat in the honey, eggs, yogurt (or sour cream) and vanilla extract. When that is combined, mix in the mashed banana and pumpkin puree..
Switch to a rubber spatula and add your dry ingredients to the wet. Mix with the spatula just until combined. Then fold in the mix in you are using. Do not overmix..
If making muffins, fill up the muffin tins with batter. Bake for 25-28 minutes, until a toothpick inserted comes out clean. Let them cool for 10 or so minutes in the pan before transfering them to a wire rack to cool completely..
If making bread, pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Place the bread pan onto a wire rack and allow the loaf to cool completely..
No matter what you decide to make, store them in the fridge for 4-5 days or you can freeze for later and enjoy!.

Or toss one in the kid's lunchbox for a special Fall treat. How to bake pumpkin banana muffins. Line a muffin tin with cupcake liners. Evenly distribute the batter between the liners. Spray muffin tins with baking spray and fill empty cups with water.