Moist andĀ fluffyĀ pumpkin banana muffinsĀ marry pumpkin and banana with warm autumn spices for the ultimate fall treat. Theyāre perfect for breakfast or a snack, especially when served warm with a pat of butter.
When I think pumpkin, I immediately think of pie. However, pumpkin pie can step aside today because these pumpkin banana muffins have entered the chat. These warm, spiced muffins scream autumn, permeated with pumpkin pie spice and the perfect balance of pumpkin-banana flavor. Combining these two fruits creates a unique flavor profile that allows both tastes to shine.
Whether you bake a batch to enjoy for easy weekday breakfasts or a fall-inspired brunch, there is always a good time to make this easy recipe.Ā
Like theseĀ healthy pumpkin oatmeal muffins, this recipe uses canned pumpkin puree. What should you do with the leftover pumpkin puree? Whip up a batch ofĀ pumpkinĀ banana breadĀ orĀ miniĀ pumpkin breadĀ loaves.
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Banana Pumpkin Muffins
Don't just reach for the typicalĀ banana breadĀ recipe when you need to use ripe bananas in the autumn months. Try making a batch of theseĀ banana pumpkin muffinsĀ instead. These muffins marry the flavor of banana and pumpkin with the warm, spicy profile of pumpkin pie spice. The aroma of the spices will fill your kitchen as they bake.
The banana and pumpkin puree keep these muffins deliciously moist without needing dairy, such as milk, sour cream, or buttermilk, making them dairy-free.Ā
TheĀ sweetness of ripe bananasĀ pairs withĀ brown sugarĀ to create the perfect sweetness without overdoing it. While delicious as is, these muffins are equally tasty slathered in softened butter or cream cheese. Enjoy them with jam or pumpkin butter, too. Serve muffins slightly warm or atĀ room temperatureĀ with coffee or tea.Ā
Ingredients
- All-Purpose Flour
- LightĀ Brown SugarĀ (packed)
- Baking Soda and Powder
- Pumpkin Pie Spice:Ā My favorite blend is from King Arthur Baking Company.
- Salt
- Large Eggs (room temperature)
- Ripe Bananas (mashed): Use ripe or overripe bananas.
- Pure Pumpkin Puree (*not pumpkin pie filling): Use canned or homemade pumpkin puree in the muffin batter.
- Vanilla Extract
- Avocado Oil:ā Avocado oil is my go-to oil when baking. However, you can also use canola, vegetable, or coconut oil in this recipe. A great non-oil swap is melted unsalted butter, but cool it before adding it in with the other ingredients.
- Turbinado Sugar (optional): The sugar crystals add visual appeal, desirable crunch, and a hint of added sweetness. However, this ingredient is optional.
See the recipe card for the ingredient quantities.
Step-By-Step Instructions
- Preheat the oven to 375Ā°F and prepare theĀ muffin pan.
- Mix the dry ingredients in a medium bowl.
- Whisk the wet ingredients in a large bowl.
- Fold the dry ingredients into the liquid ingredients in two separate parts. Gently mix until everything is completely incorporated.
- Scoop the batter into the prepared muffin pan and transfer the pan to the refrigerator. Chill the muffins for 10-15 minutes before baking.
- Sprinkle each muffin with turbinado sugar (if using) and bake them for 20-25 minutes.
Variations
- Chocolate Chip: At the end of mixing, fold Ā½ to 1 cup of semi-sweet or whiteĀ chocolate chipsĀ into theĀ muffin batter.
- Nuts: Fold Ā½ cup of chopped pecans, walnuts, or almonds into the muffin batter before scooping.
- Alternative Mix-Ins: Other delicious additions to the batter include dried cranberries or cherries, raisins, or any other chopped dried fruit.Ā
Be mindful that adding any of these ingredients will increase the volume of the muffin batter.
Suggested Equipment
- Pyrex Mixing Bowls: Clear bowls are great because you can see that everything has been properly mixed.
- 12-Cup Muffin Pan: This recipe requires a 12-cup muffin tin.
- Rubber Spatula: If there is one tool you will use in every baking recipe, it is a rubber spatula. This one is heat-safe and can also be used on the stovetop.Ā
- Parchment Muffin Liners: These parchment liners are my favorite.Ā
Storage
Transfer {cooled} leftover muffins to aĀ freezer bagĀ or freezer-safe container. Freeze muffins for up to 3 months. Thaw the muffins entirely atĀ room temperatureĀ or in the refrigerator before consuming.
Delicious Muffin Recipes
- Carrot Apple Muffins
- Healthy Banana Flaxseed Muffins
- Cranberry Walnut Muffins
- Banana Blueberry Oatmeal Muffins
- Maple Walnut MuffinsĀ
Expert Tips
- Use ripe or overripe bananas. The riper the banana, the sweeter and softer it will be. Overripe bananas are ideal for baking (like in this recipe) because of their sweet taste. The smooth texture makes them easy to incorporate with the other ingredients.
- Do not overmix theĀ muffin batter. It is ready for baking once it has come together and all of the ingredients have been incorporated. For best results, mix the batter by hand.Ā
- After scooping, chill the muffins in the refrigerator for 10-15 minutes. Chilling the batter allows the flour's starch to absorb moisture, preventing too much spread and resulting in a more tender muffin.
- Place the muffin pan on a baking sheet for more stability. This will make removing it from the oven much easier.
Frequently Asked Questions
Muffins are great for freezing. Transfer the cooled muffins to anĀ airtight container or freezer-safe zip-top bag, and separate layers with wax or parchment paper. Freeze for up to 3 months. Thaw atĀ room temperature or in the refrigerator.
Pumpkin puree is mashed pumpkin with no other ingredients added, whileĀ pumpkin pie filling has sweeteners and seasonings added.Ā
Feel free to use canned orĀ homemade pumpkin puree as long as it is 100% pure mashed pumpkin.Ā
If you make the recipe, remember to rate it, and let me know what you think in the comments below!Ā Take pictures, tag #sugarylogic, and share them with me onĀ InstagramĀ orĀ Facebook.Ā
š Recipe
Pumpkin Banana Muffins
Equipment
Ingredients
- 2 cups all-purpose flour
- Ā¾ cup light brown sugar packed
- 2 teaspoon baking soda
- Ā½ teaspoon baking powder
- Ā½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 cup mashed ripe bananas about 2 bananas
- 1 cup pumpkin puree not pumpkin pie filling**
- 2 large eggs room temperature
- Ā½ cup avocado oil or other neutral-flavored oil
- 1 teaspoon pure vanilla extract
- turbinado sugar as needed (optional)
Instructions
- Preheat the oven to 375Ā°F. Grease or line a 12-cup muffin pan with paper liners and set it aside.
- Combine the flour, baking soda, baking powder, salt, and pumpkin pie spice in a medium bowl.
- Whisk the mashed banana, pumpkin puree, brown sugar, eggs, oil, and vanilla extract in a large bowl. In two parts, add the dry ingredients to the wet ingredients, mixing until everything is incorporated.
- Spoon the muffin batter into the 12 prepared cups and refrigerate the muffins for 10-15 minutes.
- If using, sprinkle the tops of each muffin with turbinado sugar. Bake the muffins for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Let the muffins cool in the pan for 5-7 minutes before transferring them to a wire rack to cool completely.
Nutrition
Did you make this? Please leave a review below and tag me onĀ Instagram,Ā Facebook,Ā orĀ Pinterest!
Taylor
The recipe instructions leave out the brown sugar!
Katelyn Theofanis
Hi, Taylor! Thank you for pointing this out. The recipe instructions have been modified to include the brown sugar.