Pumpkin Banana Muffins

Pumpkin Banana Muffins combine the delightful flavors of pumpkin and banana for a breakfast or delicious treat. These moist, flavorful muffins are a perfect way to use up overripe bananas and enjoy the seasonal taste of pumpkin during the fall months.

Not only do they make a great breakfast or snack, but they are also easy to prepare, and the fall smells of pumpkin and spices will fill your kitchen.

These banana pumpkin muffins are great during the fall season when it's pumpkin everything everywhere.

This was inspired by my Pumpkin Muffins recipe on my site, another delicious muffin recipe made with pumpkin with a streusel topping.

This pumpkin banana bread is made using a loaf pan and just as easy to make.

Jump to:

• Ingredients
• Instructions
• Substitutions in Pumpkin Banana Muffins
• Variations
• Equipment
• Storage
• Top tip
• FAQ
• Related
• 📖 Recipe

Ingredients

To make these moist and delicious pumpkin banana muffins you will need the following ingredients:

• bananas, ripe and mashed
• pure pumpkin puree, fresh or canned
• vegetable oil
• egg
• granulated sugar
• vanilla extract
• ground cinnamon
• ground ginger
• allspice
• all-purpose flour
• salt
• baking soda
• baking powder
• brown sugar
• unsalted butter

See recipe card for quantities.

Instructions

First, preheat your oven to 425°F. Prepare a muffin tin by lining it with muffin liners or lightly greasing the cups.

Start by mashing ripe bananas (the more ripe the better!) in a large mixing bowl. Then, add pumpkin puree, granulated sugar, egg, vanilla extract, and vegetable oil to the mashed bananas. Stir the wet ingredients until well combined.

In a separate bowl, add the dry ingredients: all-purpose flour, baking powder, baking soda, baking powder, ground cinnamon, ground ginger, allspice, and salt.

Gently fold the dry ingredients into the wet ones, being careful not to overmix the batter. Overmixing can cause the muffins to become tough and they will not be light and airy.

Fill the prepared muffin cups about three-fourths full with the batter. The batter will be enough to fill 12 muffin cups.

Prepare the crumb topping by adding brown sugar, flour, and cinnamon together in a small bowl. Use a fork or pastry cutter to cut the butter into the flour mixture. Break down the butter into small bits to create the crumb topping. Sprinkle the topping evenly over the muffin batter lightly pressing it into the top of the batter.

You're now ready to bake your pumpkin banana muffins! Put the muffin tin into the preheated oven that is preheated to 425ºF and bake for 5 minutes. Once the 5 minutes are up, without opening the oven, reduce the heat to 350ºF and bake for an additional 13 to 15 minutes. Check the center of a muffin with a toothpick to make sure it comes out clean.

Remove the baked pumpkin banana muffins from the oven and allow them to cool in the muffin tin for about 5 to 10 minutes. Transfer your pumpkin banana muffins to a wire rack to cool completely.

Hint: Ripe bananas really enhance the flavor and moistness of the pumpkin banana muffins.

Substitutions in Pumpkin Banana Muffins

• Fresh pumpkin - You can use homemade pumpkin puree instead of the canned variety if you wish. Be sure to squeeze out extra moisture that fresh pumpkin has before adding it to your ingredients.
• Whole wheat flour - For a healthier alternative to all-purpose flour, you can use whole wheat flour for a healthier spin on these muffins. However, keep in mind that using whole wheat flour may result in denser muffins.

Variations

Nuts and dried fruits are great to add to muffins for flavor and texture.

• Add nuts - Toast some pecans and mix them into the batter or into the crumb topping for more texture and for a nutty flavor.
• Add dried fruits - Mix in some raisins, dried cranberries, or other dried fruits to add some extra flavor.

See this Pumpkin Streusel Coffee Cake topped with chopped pecans.

Equipment

To make pumpkin banana muffins, you'll need some basic kitchen equipment. First and foremost, you'll need a regular muffin tin.

Next, you'll need some muffin liners or cooking spray to prevent the muffins from sticking to the tin. If you opt for cooking spray, lightly coat the wells of the muffin tin to enable easy removal of the muffins after baking. I like to use a baking spray that has flour in it for easy removal of baked goods from pans.

A hand mixer is an essential tool when preparing the batter for your pumpkin banana muffins. You'll need it to mix the wet and dry ingredients separately before combining them. A hand mixer quickly and easily ensures even mixing and helps to incorporate air into the batter, resulting in light and fluffy muffins.

You will need mixing bowls, one for the wet ingredients and one for the dry ingredients.

Measuring cups and spoons for accurately measuring your ingredients.

Storage

Once your muffins have completely cooled, store them in an airtight container at room temperature. This prevents them from getting soggy or drying out too quickly. For best quality, eat them within 3 days.

If you want your muffins to last longer, refrigerating them is a great option. Place the completely cooled pumpkin banana muffins in a resealable plastic bag and store the muffins for up to a week in the refrigerator.

FAQ

What ingredients can I use as sugar substitutes?

While traditional Pumpkin Banana Muffins recipes may call for granulated sugar, you can easily substitute with healthier alternatives such as honey, maple syrup, or agave nectar. This will alter the overall flavor and texture of the muffins.

How can I make this recipe gluten-free?

To make these muffins gluten-free, you can simply replace regular all-purpose flour with 1 to 1 measure gluten-free flour. Using 1:1 will eliminate the need for any additional ingredients to be added for the muffins to lift while baking.

How to make bakery-style muffins?

This pumpkin banana muffins recipe uses a higher baking point for the first 5 minutes than the rest of the baking time to achieve big beautiful domes on the muffins that are seen in bakeries. By raising the temperature for the first five minutes the baking powder and baking soda activate and lift the muffins tops up above pan level.

Related

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