Get ready to bake some delicious Pumpkin Banana Muffins! These muffins are super moist, full of warm fall spices, and perfect for breakfast or a snack. Perfect for the autumn season, they bring the cozy flavors of fall right into your kitchen.
These muffins are especially popular during the fall season and around special holidays like Halloween and Thanksgiving. The warm spices and hearty flavors make them a favorite for family gatherings and festive breakfasts. With fresh pumpkin puree and ripe bananas, they're easy to make and taste amazing!
Ingredients
For this recipe, we have a delightful mix of dry ingredients like flour and warm spices, combined with fresh pumpkin puree, ripe bananas, eggs, and sweeteners like honey and sugar. Optional add-ins like chocolate chips or nuts can add a fun twist!
All-purpose flour is the base of our muffins, providing structure and a tender crumb. For a healthier twist, you can substitute it with oat flour or white whole wheat flour.
Baking soda and baking powder are our leavening agents, helping the muffins rise and become fluffy. Make sure they’re fresh for the best results.
Ground cinnamon, nutmeg, cloves, and ginger give our muffins their warm, cozy fall flavor. You can substitute these with pumpkin pie spice if you prefer.
Fresh pumpkin puree adds moisture and a subtle sweetness. If you’re in a pinch, canned pumpkin puree works just as well.
Mashed ripe bananas add natural sweetness and keep the muffins moist. Overripe bananas with brown spots are best for maximum flavor.
Eggs bind the ingredients together and add richness. For a vegan option, you can use a flax egg or applesauce.
Melted coconut oil keeps the muffins moist. You can also use olive oil or canola oil if you prefer.
Granulated sugar and honey provide the right amount of sweetness. For a lower sugar option, try coconut sugar or maple syrup.
Vanilla extract enhances all the flavors, adding a delicious aroma and depth. Use pure vanilla extract for the best taste.
See the recipe card for quantities.
Instructions
Let's get baking! Follow these simple steps to make the most delicious Pumpkin Banana Muffins that are perfect for autumn season.
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with muffin liners or grease it with cooking spray. In a large bowl, combine the fresh pumpkin puree, mashed bananas, eggs, oil, granulated sugar, honey, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix. If using, fold in the chopped nuts and/or chocolate chips.
- Divide the muffin batter evenly among the 12 muffin cups, filling each about ⅔ to ¾ full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the muffin tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Hint: Use overripe bananas with lots of brown spots for the best banana flavor. They add natural sweetness and make the muffins extra moist.
Variations
Let’s explore some fun variations for our Pumpkin Banana Muffins to suit different tastes and dietary preferences!
First, for a vegan version, swap the eggs with plain thick yogurt (¼ cup per egg) and use maple syrup instead of honey. Coconut oil works perfectly here, adding a slight hint of coconut flavor.
Next, try a gluten-free option by replacing the all-purpose flour with a gluten-free flour blend or oat flour. Ensure that your baking powder and baking soda are also gluten-free. These muffins will be just as fluffy and delicious.
Finally, for a nutty twist, add a combination of chopped nuts and seeds, like walnuts, pecans, and sunflower seeds. This variation brings a nice crunchy texture and also packs in extra nutrients, making the muffins even more satisfying and wholesome.
Equipment
- Muffin tin
- Muffin liners or cooking spray
- Medium bowl and large mixing bowl
- Whisk
- Measuring cups and spoons
Storage
Store the muffins in an airtight container at room temperature for up to 3 days.
For longer storage, wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
Top tip
For the fluffiest and most flavorful muffins, make sure not to overmix the batter. Stir just until the dry ingredients are combined with the wet ingredients to keep the muffins light and airy.
FAQ
Absolutely! Canned pumpkin puree works perfectly and saves time. Just make sure it's 100% pure pumpkin, not pumpkin pie filling.
Of course! Feel free to add dried fruits like raisins or cranberries, shredded coconut, or even a handful of oats to the batter for added texture and flavor.
Absolutely! Just reduce the baking time to 12-15 minutes for mini muffins.
Related
Looking for other recipes like this? Try these:
Cozy Pumpkin Banana Muffins Recipe
These Pumpkin Banana Muffins are perfect for fall! With fresh pumpkin puree and ripe bananas, they’re moist, flavorful, and easy to make. Great for breakfast or snacks!
- Prep Time: 7
- Cook Time: 30
- Total Time: 37 minutes
- Yield: 15 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients:
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ⅓ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Wet Ingredients:
- 1 cup (240g) fresh pumpkin puree
- 1 cup (240g) mashed ripe bananas (about 2 large bananas)
- 2 large eggs
- 3 tablespoons (36ml) vegetable oil or melted coconut oil
- 2 tablespoons (25g) granulated sugar
- ¼ cup (60ml) honey
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with muffin liners or grease it with cooking spray.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- In a large bowl, combine the fresh pumpkin puree, mashed bananas, eggs, oil, granulated sugar, honey, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix. If using, fold in the chopped nuts and/or chocolate chips.
- Divide the muffin batter evenly among the 12 muffin cups, filling each about ⅔ to ¾ full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the muffin tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For the fluffiest and most flavorful muffins, make sure not to overmix the batter. Stir just until the dry ingredients are combined with the wet ingredients to keep the muffins light and airy.
Nutrition
- Serving Size:
- Calories: 124
- Sugar: 8.8 g
- Sodium: 146.9 mg
- Fat: 3.6 g
- Carbohydrates: 21.1 g
- Protein: 2.5 g
- Cholesterol: 24.8 mg
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