Pumpkin Banana Muffins

Products Used
Pumpkin Banana Muffins Dixie


  • 1 cup mashed banana (about 2 large bananas)
  • 1 cup pumpkin puree
  • 5 tablespoons butter, melted
  • 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1/2 cup Dixie Crystals Light Brown Sugar
  • 2 whole large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour*
  • 1 teaspoon baking soda
  • 1 teaspoon baking Powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 400º F. Line a 12-cup muffin tin with liners
  2. In a large mixing bowl whisk together banana, pumpkin, melted butter, sugar, brown sugar, vanilla,and eggs until well combined and smooth.
  3. In a separate bowl whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until everything is evenly blended.
  4. Add flour mixture to pumpkin mixture and mix until everything is just combined. You want to be careful not to over mix or your muffins can turn out tough.
  5. Divide batter among the 12-cup muffin tray. You will fill them most of the way full.
  6. Bake at 400º F for 5 minutes, reduce temperature to 350º F (leave the door closed) and finish cooking for 12-14 more minutes. Muffin tops will spring back when lightly touched, or a toothpick will come out clean.
  7. Remove muffins from oven and let them cool for about 10 minutes in pan before removing to a wire rack to let them cool completely.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Erin Sellin @Dinners, Dishes & Desserts.

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