Iced Pumpkin Banana Muffins

Sharing our favorite pumpkin banana muffins today! My Iced Pumpkin Banana Muffins are simple to prepare and each bite has those amazing Fall flavors of pumpkin, cinnamon and even banana in each bite.

Pumpkin Banana Muffins

You are in for the ultimate treat with my pumpkin banana muffins! They’re iced, take minutes to get into the oven and are perfect for your Fall Baking this season. Your family, neighbors and friends will be so grateful 🙂

Try my Soft Pumpkin Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.

How To Make Pumpkin Banana Muffins

1. 1. Preheat oven to 350 degrees F. and spray muffin tin generously with cooking spray or line 12 muffin cups with liners (foil liners recommended). If using paper liners, spray liners lightly with cooking spray before filling with batter.
   2. In a large mixing bowl, add sour cream, oil, pumpkin, banana (chopping in bowl while stirring) and eggs. Stir until well combined. Slowly add flour, sugar, cinnamon, pumpkin pie spice, baking soda and salt, stirring until well combined. Fill liners 1/2 full with batter. Bake for 25-28 minutes, or until baked though. Remove and let cool.

I love the simplicity of this recipe, you can add your ingredients to the bowl in any order you’d like.

Banana Muffins

As a reminder, I always use large eggs in all of my baking recipes.

The ground cinnamon and pumpkin pie spice add such a lovely spice to the muffins! …not to mention they make the house smell amazing while baking.

I like to use a 12 cup non stick muffin tin for my muffins. This way you don’t have to use paper or foil liners if you don’t want to. They come out of the pan no problem when sprayed with cooking spray.

How Long Do You Bake Muffins?

Bake your muffins at 350 degrees for 22-25 minutes, until baked through or toothpick comes clean from center.

How To Make Simple Icing For Muffins

1. To prepare icing, place powdered sugar into a medium mixing bowl and add whisk in heavy cream until nice drizzling consistency. Drizzle evenly over each muffin cup. Serve room temperature or chilled.

Tips For The Best Banana Muffins

1. Bananas that you use for your banana muffins should be overly ripe, lots of black on peel.
2. To store ripe bananas: freeze with or without the peel. Return to room temperature before baking.
3. Use oil over butter. Oil emulsifies and coats the flour, preventing it from absorbing too much water which results in dry banana bread.
4. Carefully fold dry and wet ingredients together for a tender crumb.

What’s The Best Way To Store Muffins?

1. Similar to any other types of bread, muffins should be placed into an airtight plastic bag or an airtight container. Properly wrapped muffins will keep stay fresh for 3-4 days. Since these have icing, store in refrigerator.

Can You Freeze Muffins?

1. If wrapped well in an airtight container, frozen muffins will keep well for up to 3 months. NOTE: To prevent condensation on the muffin tops, be sure that muffins are completely cool before freezing.

Iced Banana Pumpkin Muffins

These Iced Banana Pumpkin Muffins are simple to prepare packed with amazing Fall flavors the whole family loves!

Course: Breakfast, Dessert

Cuisine: American

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 12

Calories: 279kcal

Author: Jenny

Cost: $8

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Ingredients

• 1/2 cup sour cream
• 1/2 cup canola oil
• 1/2 cup pumpkin puree
• 1 very ripe banana
• 2 large eggs
• 1 cup all purpose flour
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt

Icing

• 1 cup powdered sugar
• 3-4 tablespoons heavy cream

Instructions

• Preheat oven to 350 degrees F. and spray muffin tin generously with cooking spray or line 12 muffin cups with liners (foil liners recommended). If using paper liners, spray liners lightly with cooking spray before filling with batter.
• In a large mixing bowl, add sour cream, oil, pumpkin, banana (chopping in bowl while stirring) and eggs. Stir until well combined. Slowly add flour, sugar, cinnamon, pumpkin pie spice, baking soda and salt, stirring until well combined. Fill muffin cups 1/2 full with batter.
• Bake for 22-25 minutes, or until baked though. Remove and let cool.
• To prepare icing, place powdered sugar into a medium mixing bowl and add whisk in heavy cream until nice drizzling consistency. Drizzle evenly over each muffin cup. Serve room temperature or chilled.

Nutrition

Calories: 279kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 160mg | Potassium: 91mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1749IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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