Banana Pumpkin Nut Muffins in a Jar Recipe
  • 2 Cups of Flour
  • ¾ Cups of Sugar
  • ½ Teaspoon of Salt
  • 2¼ Teaspoons of Baking Powder
  • 1 Teaspoon of Ground Nutmeg
  • 1 Cup of Canned Pumpkin
  • 1 Cup of Mashed Bananas
  • ⅓ Cup of Vegetable Oil
  • ½ Teaspoon of Vanilla
  • ⅓ Cup of Sugar
  • ½ Cup of Flour
  • 1 Cup of Crushed Pecans
  • ½ Teaspoon of Cinnamon
  • 3 Tablespoons of Butter, melted
  1. Preheat the oven to 350°. Grease the insides of 12 4-ounce glass canning jars, or 6 8-ounce glass canning jars.
  2. Sift the first five dry ingredients together {flour, sugar, salt, baking powder, and nutmeg} in a large mixing bowl. Set aside.
  3. In a separate bowl mix together the pumpkin, bananas, vegetable oil, and vanilla.
  4. Add the wet mixture to the dry mixture and gently stir until the batter is moist and evenly blended.
  5. Carefully fill each greased canning jar ½ full of batter. Wipe off any batter that gets on the rims. The jars can be placed in a cupcake pan to easily transport in and out of the oven.
  6. In a small bowl mix together the topping ingredients until well combined. Place a teaspoon of the topping mixture on top of the batter of each jar.
  7. Bake for 20-35 minutes - depending on the size of the jars used - or until a toothpick inserted into the center of each jar comes out clean.
  8. As the jars are baking sterilize the canning lids in boiling water.
  9. As soon as the jars are done baking, remove them from the oven, wipe the rims clean, and screw on the canning lids and rings. As the jars cool they will 'ping' to indicate they are sealed.
  10. The muffins should be eaten immediately or kept sealed in the refrigerator for up to a week.
Recipe by bystephanielynn at