Pumpkin Banana Muffins

These Pumpkin Banana Muffins are perfect for fall. Maple syrup and cinnamon combine for the perfect marble and they're done in just 30 minutes!

🌟WHY YOU'LL LOVE THIS RECIPE

Quick and easy. This pumpkin muffin recipe is the perfect treat for fall. It is super simple to make and is a seasonal take on one of my favorite banana bread recipes, Marbled Maple Cinnamon Banana Bread.

Full of warm spices and flavors. The cinnamon and nutmeg are the perfect cozy spices for when the weather starts to get cold and they help to enhance the pumpkin flavor. These muffins will make your house smell amazing and it will be hard to eat just one.

Pantry-friendly recipe. You need just a few simple ingredients that you most likely already have at home in your fridge and pantry.

INGREDIENTS

​MUFFINS

▢ 1 ripe banana, mashed

▢ 1 cup pumpkin puree

▢ 1 ½ cups all-purpose flour

▢ 1 teaspoon baking soda

▢ 1 teaspoon cinnamon

▢ ½ teaspoon nutmeg

▢ ½ teaspoon salt

▢ 1 teaspoon vanilla extract

▢ 2 eggs

▢ ½ cup maple syrup

▢ 3 tablespoons olive oil

MAPLE SWIRL

▢ 2 tablespoons maple syrup

▢ 2 teaspoon cinnamon

​👩🏻‍🍳CHEF TIPS

Use a ripe banana for the best results. They will mash much easier.

Marble by using a fork, knife, or kabob skewer. I used a kabob skewer and it worked perfectly!

Fill each muffin cup about ¾ of the way.

Store the muffins in an airtight container or bag. They will last 1-2 days on the counter and about a week in the fridge.

If freezing, make sure the container is freezer-safe and store them for up to 3 months. Just reheat for about 30 seconds-1 minute in the microwave.

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