Pumpkin Banana Muffins: The Ultimate Fall Baking Recipe
These Pumpkin Banana Muffins are incredibly light, wonderfully fluffy, and surprisingly easy to make! Do you have some overripe bananas patiently waiting on your kitchen counter? This muffin recipe is the perfect, most delicious way to put them to good use!
Muffins are always a fun and rewarding baking project. They’re relatively simple to whip up, and the possibilities for different flavor combinations are endless! Everyone loves a good muffin!
We’re huge fans of making classic Chocolate Chip Muffins and comforting Apple Cinnamon Muffins. And, of course, when we find ourselves with extra overripe bananas begging to be used, we often turn to our beloved Banana Chocolate Chip Muffins. These are easy to make and taste awesome.
But as the leaves begin to turn and the air gets crisper, signaling the arrival of fall, it’s time to embrace those warm, inviting fall spices and dive into making these irresistible Pumpkin Banana Muffins!
Why These Pumpkin Banana Muffins Are a Must-Try
You’ll absolutely fall in love with this incredible muffin recipe for so many fantastic reasons! Here’s why you should add it to your baking list:
- It’s a brilliant way to rescue and transform two overripe bananas into a delightful treat.
- The inclusion of pumpkin spice in the recipe means you get a beautiful blend of all those cherished fall spices: warm pumpkin, fragrant nutmeg, and comforting cinnamon. It’s a symphony of autumn flavors!
- The preparation is incredibly straightforward, leaving the oven to handle most of the work. You’ll be amazed at how little effort is required.
- From start to finish, you can have these mouthwatering muffins ready in just about 40 minutes. Perfect for a quick baking fix!
- These muffins freeze exceptionally well, allowing you to bake a large batch and save some for enjoying later. A fantastic way to have a delicious treat on hand whenever you crave it.
Key Ingredients for Pumpkin Banana Muffins
Bananas – For this recipe, you’ll need two overripe bananas, thoroughly mashed. You can easily mash them using a fork. However, if you own a potato masher, consider using it, as it will make quick and efficient work of mashing the bananas to the perfect consistency!
Pumpkin – Make sure to use 100% pumpkin puree, and be careful not to confuse it with pumpkin pie filling. It’s crucial to understand the difference between the two. Pumpkin puree should be clearly labeled as “100% pumpkin” or “pure pumpkin,” and this is precisely what you want for this recipe. Pumpkin pie filling has added spices and tends to be better suited for desserts that you want to be extra sweet. These muffins achieve their best flavor and texture when made with 100% pumpkin puree – NOT pumpkin pie filling.
Eggs – As with almost all baking recipes, using eggs that are at room temperature will ensure a smoother and more consistent batter. Simply take your eggs out of the refrigerator approximately 15 to 25 minutes before you begin assembling the ingredients. This allows them to gradually come to room temperature before you mix them into the batter, one at a time. This simple step can make a noticeable difference in the final texture of your muffins!
Step-by-Step Guide to Baking Pumpkin Banana Muffins
Let’s walk through the process of making these incredible muffins. Follow these detailed instructions for perfect results every time.
First, preheat your oven to 400°F (200°C). Then, lightly grease a 12-cup muffin tin or line it with cupcake liners. Set the prepared muffin tin aside, ready for the batter.
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, pumpkin spice seasoning, and salt. Ensure all the dry ingredients are evenly distributed. Then, set the bowl aside.
- In the bowl of a stand mixer or in a large bowl if using a hand mixer, combine the mashed banana, pumpkin puree, and granulated sugar. Mix these ingredients together until the mixture is smooth and well combined.
3. Gradually beat in the melted butter until it’s fully incorporated. Then, add one egg at a time, mixing well after each addition. Finally, stir in the vanilla extract. Continue mixing until all the ingredients are just incorporated and the batter is smooth.
4. Gradually mix in the dry ingredients, incorporating them into the wet ingredients just until they are combined. Be careful not to overmix the batter. Mix until you no longer see any streaks of dry flour.
5. Use a ¼ cup measuring cup or an ice cream scoop to scoop the batter and divide it evenly between the prepared muffin tins. Fill each muffin cup about ¾ of the way full to allow room for the muffins to rise.
6. Bake the muffins at 400°F (200°C) for the first 5 minutes. This initial high heat helps to create a nice dome on top of the muffins. After 5 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 15 to 20 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 before transferring them to a wire cooling rack to cool completely. This helps prevent the muffins from becoming soggy.
Frequently Asked Questions About This Recipe
How do I make my muffins rise higher?
Baking muffins at a higher temperature for the initial 5 minutes, then decreasing the heat for the remaining baking time, helps give them that classic “dome” high rise. The higher heat quickly activates the leavening agent (baking powder and/or baking soda), creating the desired dome effect.
Why are my muffins dense?
If your muffins turn out dense or tougher than you’d like, it’s possible that you overmixed the batter. It’s essential to mix the dry ingredients and wet ingredients separately before combining them. When combining, mix only until just incorporated. Overmixing can develop the gluten in the flour too much, resulting in tougher muffins.
What’s the best way to store muffins?
Allow the muffins to cool completely to room temperature before storing them. Then, place them in an airtight container and store at room temperature for up to four or five days.
Can I freeze these muffins?
Absolutely! Yes, you can freeze these pumpkin banana muffins to enjoy later. First, ensure they are completely cool. Then, store them in freezer bags or airtight freezer-safe containers in the freezer for up to one month.
Serving Suggestions for Pumpkin Banana Muffins
These pumpkin banana muffins are a delightful addition to a fall brunch spread. Pair them with a savory Ham and Spinach Quiche or some Fluffy Apple Cinnamon Pancakes for a well-rounded meal.
They would also be a delicious and festive addition to a Brunch Board, offering a sweet treat among other brunch favorites!
Essential Kitchen Tools and Equipment
Ready to get started on this recipe? Here are the tools you’ll need:
- One 12-cup muffin tin
- 12 cupcake liners or cooking spray
- Stand mixer or a large mixing bowl and a hand mixer
- Ice cream scoop
More Delicious Breakfast Recipes
Looking for even more breakfast inspiration? Try these other fantastic recipes!
- Apple Pie Cinnamon Rolls
- Apple Cinnamon Loaf
- Chili Crisp Eggs
- Breakfast Flatbread
Did you make this recipe? Don’t forget to leave a 5-Star rating in the recipe card below, and if you really loved it, please leave a comment further down on the page. Thank you!
Pumpkin Banana Muffins Recipe
Rating: 5/5 (1 vote)
Marlynn Schotland
15 mins
25 mins
40 mins
12 muffins
Equipment
-
1 12-cup Muffin Pan
Ingredients
-
2
cups
all-purpose flour -
2
teaspoons
baking soda -
1
teaspoon
pumpkin pie spice -
½
teaspoon
kosher salt -
2
overripe bananas, mashed -
1
cup
pumpkin puree -
1
cup
sugar -
12
Tablespoons
unsalted butter, melted and slightly cooled -
2
large eggs, at room temperature -
1
teaspoon
vanilla extract
Instructions
-
Preheat oven to 400°F degrees. Lightly grease a 12-cup muffin tin or line with cupcake liners. Set aside.
-
In a large bowl, whisk together the flour, baking soda, pumpkin spice seasoning, and salt. Set aside.
-
In the bowl of a stand mixer or in a large bowl using a hand mixer, mix together the mashed banana, pumpkin puree, and sugar until smooth.
-
Beat in the melted butter, then one egg at a time, and finally the vanilla. Mix until the ingredients are just incorporated.
-
Gradually mix in the dry ingredients, just until incorporated and you don’t see anymore dry flour mix.
-
Use a ¼ cup measuring cup to scoop the batter and divide evenly between muffin tins, filling each about ¾ of the way full.
-
Bake at 400°F for 5 minutes, then turn down the heat to 350°F and bake for an additional for 15 to 20 minutes, or until a toothpick comes out clean from the center of the muffins.
-
Allow muffins to cool in the muffin tin for 5 minutes, then transfer to a wire cooling rack.
Notes
Spices: If you don’t have pumpkin pie spice, you can use a mix of 1/4 tsp cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon all spice. Feel free to also add 1/4 teaspoon of clove if you want, and/or use just a little bit (1/8 – 1/4 tsp) more cinnamon.
Storage: store muffins in an airtight container at room temperature for up to four or five days.
Heat: Baking the muffins at a higher heat for 5 minutes, then lowering the heat for the remainder of the baking time helps create the classic risen muffin dome on top. You can bake it at 350°F for the entire 20-25 minutes instead if you don’t care for the muffin dome, or if you just prefer to bake it at an even temperature the entire time.
Nutrition
Calories: 277kcal, Carbohydrates: 39g, Protein: 4g, Fat: 12g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 57mg, Sodium: 293mg, Potassium: 150mg, Fiber: 2g, Sugar: 20g, Vitamin A: 3580IU, Vitamin C: 3mg, Calcium: 18mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy your delicious Pumpkin Banana Muffins!