• Cooking Time: 17
  • Servings: 12
  • Preparation Time: 10


I was inspired by the flavor combination from Ina Garten's Pumpkin Banana Mousse Tart that I make almost every Thanksgiving. This muffin recipe makes the moistest muffins I've ever had...enjoy!


  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup mashed ripe banana
  • 3/4 cup pure pumpkin puree
  • 1/3 cup packed brown sugar
  • 1/2 cup low fat milk
  • 1 beaten egg
  • 1/4 cup vegetable oil


  • Set oven to 400 degrees.
  • Grease muffin tin.
  • In a large bowl mix together the flour, baking powder, salt and cinnamon.
  • In a separate mix together the remaining ingredients until combined.
  • Add the wet to the dry and stir until moistened.
  • Using an ice cream scoop fill all 12 muffin cups.
  • Bake for 17-18 minutes (depending on your oven's temperature).
  • You may have to run a butter knife around the sides so they come out cleanly.
  • Enjoy!

Categories: Muffin  Thanksgiving 

Author Credit: Flavor inspired by Barefoot Contessa's Pumpkin Banana Mousse Tart

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