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pumpkin banana bread muffins

Pumpkin Banana Bread Muffins

Serves: 12

Hands On Time: 

Total Time: 


1 cup sugar
1/2 cup vegetable shortening
3 overripe bananas
3/4 cup pumpkin puree
1 large egg
2 teaspoons vanilla
1/2 cup heavy cream
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves


Heat the oven to 350 degrees. Line a 12-cup muffin tin with liners.

With stand or hand mixer, beat together the sugar and shorteninng until light and fluffy. Beat in the bananas, pumpkin, egg and vanilla until well-combined. Beat in the cream, followed by the flour, baking powder, baking soda, salt, cinnamon and cloves until just combined. 

Fill the prepared muffin tins three-quarters of the way full and bake until the muffins are browned and a toothpick inserted in the center comes out clean, about 20 minutes. Serve warm or at room temperature.

Photo Credit: Ramona King

About the recipe

These easy muffins are super moist and perfect for fall. The pumpkin, and its accompanying spices, perfectly accent the sweetness of the banana.

This recipe was contributed by Southern Kitchen's visual content producer and resident beer expert, Ramona King.