Pumpkin Banana Muffins made with white whole wheat flour and spiced with cinnamon and pumpkin pie spice. Perfect way to start your fall mornings!

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 10 muffins
  • Category: Baking
  • Cuisine: American

Ingredients

  • 1.5 cups 192 grams white whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1.25 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon salt
  • 2 large bananas (275 grams, mashed [around 3/4 cup mashed banana])
  • 3/4 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 3 tablespoons canola oil or use any unflavored oil of choice.
  • 1/2 cup + 3 tablespoons granulated white sugar (137.5 grams)
  • 1/4 cup plain yogurt
  • 1 large egg (at room temperature)

Method

  1. Pre heat oven to 425 F degrees. Line a 12 count muffin pan with liners. Set aside.
  2. In a bowl whisk together white whole wheat flour, baking soda, baking powder, pumpkin pie spice, cinnamon powder and salt. Set aside.
  3. Using the paddle attachment of your stand mixer or using your hand mixer, beat together pumpkin puree, mashed banana, oil and vanilla extract till smooth.
  4. Add granulated sugar and mix till well combined.
  5. Add the egg and the yogurt and mix till well combined.
  6. Now fold in the dry ingredients and mix till just combined. Do not over-mix.
  7. Fill the cupcake liners with the muffin batter all the way to the top.
  8. Bake the muffins at 425 F degrees for 5 minutes and then reduce the temperature to 350 F degrees (with the muffins inside the oven - do not take them out) and bake for additional 12-15 minutes or until a toothpick inserted in the center comes out clean.
  9. Transfer muffins on to a wire rack to cool completely.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.