Pumpkin Banana Muffins

5 from 1 vote

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!

Prep Time10

Cook Time25

Total Time35

Course: Baked Goods, Breakfast

Cuisine: Baked Goods

Servings: Muffins

Calories: 161.85kcal

Preheat the oven to 350 degrees F and grease a muffin tin with cooking spray or line with muffin liners.
Combine all of the dry muffin ingredients in a large bowl and mix until combined. Add the wet ingredients to another bowl. Then pour the wet ingredients into the dry and stir until well combined.
Combine the marble ingredients in small bowl.
Evenly distribute the batter throughout the muffin tin, filling each cup about ¾ full.
Top each muffin with about 1 teaspoon of the maple swirl mix and swirl/marble, using a fork, knife, or kabob skewer.
Bake for 20-25 minutes or until a toothpick comes out clean. Allow the mufins to cool for 10 minutes on a cooling rack, remove muffins from the tin and enjoy!

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.