Pumpkin Banana Muffins

pumpkin banana muffins

Muffins for breakfast!  Start this month is season of pumpkins, Today’s post is pumpkin banana muffins, the pumpkin that I used is butternut squash, I steamed it and mashed it into puree. So, if you already bought pumpkin, try this recipe for your breakfast.

Last weekend I went to pumpkin field at Döteberg, Germany. There were a lot of pumpkin types there, I didn’t know which one should I choose.




At the end I bought 17 pumpkins :-)!


mmm yummy pumpkin banana muffins.

Pumpkin Banana Muffins


  • 2 ripe bananas, mashed
  • 1/2 cup sugar
  • 1/4 cup butter
  • 1 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon pumpkin spice
  • 1 teaspoon cinnamon
  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup ground cashew or almond nuts
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda


  1. Preheat oven to 400°F/200°C.
  2. Melt butter on microwave, pour into the mashed bananas.
  3. Add the sugar and pumpkin puree. Stir well.
  4. Stir in the egg and vanilla extract.
  5. Combine all dry ingredients (pumpkin spice, cinnamon, flour, salt and baking soda). Mix with the wet mixture.
  6. Scoop the dough into the muffin tin (greased with oil or placed with muffin cups).
  7. Bake for 5 minutes at 400°F, keeping the muffins in the oven, reduce the heat to 350°/180°C and bake for 15 more minutes.

This Pumpkin Banana Muffins recipe inspired from CenterCutCook.com

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