Pumpkin Banana Ginger Muffins Recipe

Name: Pumpkin Banana Ginger Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cup all-purpose flour; 1 tsp baking soda; 1/2 tsp kosher or coarse salt; 8 T (1 stick) unsalted butter at room temperature; 1/2 cup granulated sugar; 1/4 cup brown sugar, packed; 2 large eggs; 1 tsp vanilla extract; 1 large banana; 1 cup pumpkin puree; 1/4 c sour cream; 1/4 c plain yogurt; (or use 1/2 cup sour cream, buttermilk, or heavy cream; 1/2 tsp cinnamon; pinch ground cloves; pinch ground ginger; several gratings of fresh nutmeg; Topping:; 2 T finely diced candied ginger; 1 T brown sugar; 1 1/2 T cold butter, chopped up; 3 T chopped walnuts or walnuts and pepitas combined

Servings: persons

1 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp kosher or coarse salt
8 T (1 stick) unsalted butter at room temperature
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
1 large banana
1 cup pumpkin puree
1/4 c sour cream
1/4 c plain yogurt
(or use 1/2 cup sour cream, buttermilk, or heavy cream
1/2 tsp cinnamon
pinch ground cloves
pinch ground ginger
several gratings of fresh nutmeg
Topping:
2 T finely diced candied ginger
1 T brown sugar
1 1/2 T cold butter, chopped up
3 T chopped walnuts or walnuts and pepitas combined

1
Preheat oven to 350
2
Line muffin pan with paper liners
3
combine flour, salt, spices and baking soda with a whisk and set aside.
4
Place butter and sugar in larger bowl and beat with an electric mixer until light and fluffy.
5
Add eggs one at a time, then vanilla.
6
Blend in pumpkin, banana and sour cream, yogurt.
7
Using a wooden spoon, mix dry ingredients in to wet in batches, being careful not to over mix.
8
Spoon into cupcake liners. I used an ice cream scoop, the batter is thick.
9
Divide topping evenly over muffins, pressing slightly to keep it from falling off.
10
Bake 20-25 minutes, until toothpick comes out clean.

2805

kcal

Calories

250

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 3/4 cup all-purpose flour, 1 tsp baking soda, 1/2 tsp kosher or coarse salt, 8 T (1 stick) unsalted butter at room temperature, and more.

Yes, Pumpkin Banana Ginger Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Banana Ginger Muffins

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