These delicious muffins are made with ripe bananas and pumpkin puree and are spiced with pumpkin pie flavors. It’s quick to whip up, leaves muffins moist even after a few days, and is perfect for those overripe bananas lingering on the counter.
Ingredients
For the Muffins:
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves – optional, though it adds nice depth
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup granulated sugar
- 1/3 cup brown sugar, loosely packed
- 2 large eggs (to be used at room temperature)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 ripe bananas, mashed (about 3/4 cup)
- 1 teaspoon vanilla
Optional Mix-ins:
- 1/2 cup chocolate chips
- 1/2 cup walnuts/pecans, chopped
- 1/3 cup pumpkin seeds (pepitas) for topping
Instructions
Step 1
Preheat the oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners or spray with cooking spray.
If you are making a larger batch,
You can prepare a second tin because this recipe makes about 14 to 16 muffins, based on how full you fill them.
Step 2
Mixing the Dry Ingredients:
In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Whisk until fully blended to ensure the spices are evenly aroma throughout the muffins.
You can do this step and then set the bowl aside while you figure out the wet ingredients.
Step 3
Combine the Wet Ingredients:
In a large bowl, whisk together the oil and the two sugars until the mix smoothens and gains a slight shine.
Add the eggs one at a time, whisking until the mixture is fully combined after each addition.
The mix will fluff up and lighten in color, which is what you are looking for.
Lastly, add the pumpkin puree, mashed bananas, and vanilla extract.
Mix until the add-ins are evenly distributed and the mixture is smooth.
The mixture must be loose and liquid, not the other way around.
Step 4
Add the rest of the dry ingredients to the wet mix
Combine using a rubber spatula to fold everything together.
Mix just until the flour disappears.
Be careful not to overwork the mix.
You want muffins that are light and soft, not dense.
A few lumps are fine. If you are using chocolate chips or nuts, add them at this point.
Step 5
Fill and bake:
Evenly distribute the batter into the prepared muffin cups, filling each one about three-quarters full.
For those bakery-style, tall muffins, fill them to the top.
You can also add pepitas or coarse sugar on top, if desired.
Bake the muffins for 18-22 minutes.
The tops will spring back when touched.
Check for doneness by inserting a toothpick into the center.
It should come out clean or with a few moist crumbs.
Muffins can be slightly underbaked as they will continue to cook.
Check at 18 minutes, as baking times can vary greatly.
Step 6
Cool and enjoy:
To cool the muffins, leave them in the pan for 5 minutes, then place them on a wire rack.
This prevents them from becoming soggy.
You can enjoy them warm, but the muffin’s true flavor will come out after a few hours or the next day.
Successful Tips For Pumpkin Banana Muffins
Use very ripe, brown spotted bananas for a sweeter, more flavorful, and easier-to-mash banana.
If they are still a little too ripe for your liking,
You can roast the bananas in the peel at 300°F for 15 minutes.
- Pumpkin Puree vs. Pie Filling: Make sure you use pure pumpkin puree and not pumpkin pie filling. The pie filling contains added sugar and spices, which will throw the recipe off. The ingredient list on the can should only say “pumpkin.”
- Eggs at room temperature will mix into the batter more thoroughly and incorporate better. If you forget to take them out ahead of time, just put them in a bowl of warm water for 5 minutes.
- Don’t Overmix. This is the number one mistake that people make with muffins. Once you add the flour, mix just until combined. Overmixing will develop the gluten and create tough muffins instead of light, tender ones.
- Size Variations: Want mini muffins? Bake for 10 to 12 minutes. Making jumbo muffins? You’ll need 25-28 minutes. Just adjust your baking time accordingly and always do the toothpick test.
Ingredient Swaps and Variations.
You can make a healthier version by swapping half the all-purpose flour for whole wheat flour,
Use coconut oil instead of vegetable oil, and replace the granulated sugar with coconut sugar.
You can also add a tablespoon of ground flaxseed for extra fiber.
Dairy-Free: This recipe is still dairy-free, and if you would like a streusel topping, use vegan butter.
Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend.
The texture may be different, but it will still be delicious.
Different Mix-ins: Dried cranberries, white chocolate chips, and a cream cheese swirl are all good choices.
For the swirl, add dollops of sweetened cream cheese on top of the batter, and swirl with a toothpick.
Spice It Up: For more spice, add 1/4 teaspoon of cardamom or more ginger.
A little black pepper will enhance the flavor.
Serving Suggestions
These muffins are great on their own, but even better when warm, topped with a knob of melting salted butter.
They go well with cream cheese icing or maple glaze,
And for a more indulgent breakfast, pair with scrambled eggs and crispy bacon.
They go really well with coffee, chai tea, or even a pumpkin spice latte for the fall.
Storage Instructions
Room Temperature: For 3 days, store the muffins in an airtight container.
They will retain their moistness and be pleasant.
The tops will lose some texture, but the muffins will still be pleasing.
For a week, you can store the muffins in the refrigerator in an airtight container or zip-top bag.
They can be eaten cold, or you can warm them in the microwave for 10-15 seconds.
These muffins will freeze wonderfully.
For up to 3 months, you can store the muffins in plastic wrap and then in a freezer-safe bag or container.
To thaw, you can put the muffins in the refrigerator overnight, at room temperature for a few hours, or microwave them from frozen for 30-45 seconds.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, just be sure to roast and puree the pumpkin first.
To prevent your puree from being too wet, squeeze the excess moisture out with a clean kitchen towel.
If you do not remove the extra liquid, fresh pumpkin can be wetter than canned, which will affect the overall texture of your muffins.
Why are my muffins dense and not fluffy?
Overmixing the batter could be the biggest culprit.
As soon as the flour is added, mix the batter just enough to ensure that there are no dry spots.
Other causes could be inactive baking soda/powder, and if your flour is overly compacted.
Slightly compacted flour also leads to flour measurement issues.
Always spoon in the flour to your measuring cup
And level it off rather than scooping directly from the bag.
Can I make this as a loaf instead of muffins?
Just pour the batter into a greased 9×5-inch loaf pan,
Place in the oven preheated to 350°F and let it bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
Make sure to check the loaf around 50 minutes, as it will take more time to bake compared to the muffins.
How do I know when the muffins are done?
You can check this by inserting a toothpick into the center of a muffin.
If it comes out clean or has a few dry crumbs, the muffin is done baking.
You can also check if the muffins are springy and golden brown.
Can the Sugar be reduced?
You can take out about 1/4 cup of sugar, and the texture will be fine, just less sweet.
Bananas and pumpkin provide some sweetness.
Sugar contributes to moisture and browning, so too much reduction can easily change the outcome.
Can I make these muffins vegan?
You can use flax eggs: 2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes.
The texture will change a bit, but it will still be good.
You can also use a store-bought egg replacer.
My muffins stuck to the liners.
Make sure the muffins are completely cooled.
If this happens frequently, you can try greasing your liners or using parchment paper liners.
Muffin liners tend to stick if they are not cooled completely, so let them cool down fully before removing the liners.
You can also try greasing your liners or using parchment paper liners instead.
Conclusion
These muffins are a reliable way to fill your kitchen with warm, autumn aromas.
You can make them any time of the year.
They are soft, tasty, and disappear faster than you can make them.
Healthy Pumpkin Banana Muffins
These delicious muffins are made with ripe bananas and pumpkin puree and are spiced with pumpkin pie flavors. It’s quick to whip up, leaves muffins moist even after a few days, and is perfect for those overripe bananas lingering on the counter.
Ingredients
- Ingredients
- For the Muffins:
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves - optional, though it adds nice depth
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup granulated sugar
- 1/3 cup brown sugar, loosely packed
- 2 large eggs (to be used at room temperature)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 ripe bananas, mashed (about 3/4 cup)
- 1 teaspoon vanilla
- Optional Mix-ins:
- 1/2 cup chocolate chips
- 1/2 cup walnuts/pecans, chopped
- 1/3 cup pumpkin seeds (pepitas) for topping
Instructions
can vary greatly.
Step 6
Cool and enjoy:
To cool the muffins, leave them in the pan for 5 minutes, then place them on a wire rack.
This prevents them from becoming soggy.
You can enjoy them warm, but the muffin's true flavor will come out after a few hours or the next day.
Notes
Successful Tips For Pumpkin Banana Muffins
Use very ripe, brown spotted bananas for a sweeter, more flavorful, and easier-to-mash banana.
If they are still a little too ripe for your liking,
You can roast the bananas in the peel at 300°F for 15 minutes.
- Pumpkin Puree vs. Pie Filling: Make sure you use pure pumpkin puree and not pumpkin pie filling. The pie filling contains added sugar and spices, which will throw the recipe off. The ingredient list on the can should only say "pumpkin."
- Eggs at room temperature will mix into the batter more thoroughly and incorporate better. If you forget to take them out ahead of time, just put them in a bowl of warm water for 5 minutes.
- Don't Overmix. This is the number one mistake that people make with muffins. Once you add the flour, mix just until combined. Overmixing will develop the gluten and create tough muffins instead of light, tender ones.
- Size Variations: Want mini muffins? Bake for 10 to 12 minutes. Making jumbo muffins? You'll need 25-28 minutes. Just adjust your baking time accordingly and always do the toothpick test.
Nutrition Information:
Yield:
1Amount Per Serving: Calories: 185gTotal Fat: 8ggCholesterol: 23mgmgSodium: 165mgmgCarbohydrates: 26ggSugar: 14ggProtein: 3gg