Hey everyone, it’s baking time, and I am here for it, especially now that it is cold. And we all know that nothing says fall more than pumpkin, and today, I am super pumped to share with you the recipe of moist pumpkin banana muffins.
I’ve tried many of them over the years, and after A LOT of trial and errors I finally found this PERFECT combination of pumpkin and bananas, is soft, fluffy, and full of flavor.
I absolutely love all things pumpkin! If you’re the same, you’ve got to try our Pumpkin Protein Pancakes, or my favorite Pumpkin Oatmeal Cookies they’re healthy, protein-packed, and so EASY . You will also love these Banana Bread Cinnamon Rolls.
— ❖ —
Why You’ll Fall in LOVE with These Pumpkin Banana Muffins
These pumpkin banana muffins aren’t just ANY muffins; they’re seriously THE BEST and for some reasons. Here’s what makes them a MUST-TRY:
Super Moist Texture: No dry muffins here. The combo of pumpkin and bananas creates a soft, tender crumb that is just incredible. They melt in your mouth and give that perfect sweet taste that goes perfectly with the flavors from the other ingredients!
Full of Flavor: They blend the warmth of pumpkin spice with the sweet, familiar taste of bananas which will fill your house with the most awesome smells!
Super Moist Texture: No dry muffins here. The combo of pumpkin and bananas creates a soft, tender crumb that is just incredible. They melt in your mouth and give that perfect sweet taste that goes perfectly with the flavors from the other ingredients!
Full of Flavor: They blend the warmth of pumpkin spice with the sweet, familiar taste of bananas which will fill your house with the most awesome smells!
Easy to Make: The best part? They’re super simple! Just mix the wet and dry ingredients, BAM, into the oven it goes. Perfect even if you aren’t really a pro at baking, seriously EASY! MY SISTER IN LAW was impressed with how I manage to make it seem effortless when she saw me prepping them . She even wrote down the ingredients !
Family Approved: EVERYONE from my nephews to my grandparents can’t resist these tasty muffins. You don’t believe me ? Just prepare them and they’ll be gone before you can even say PUMPKIN!
Perfect for Any time: these muffins can make great desserts, breakfasts, brunch companions. We enjoy ours fresh out the oven with some delicious coffee and its like eating a tiny little pie and i love how they can also be stored at room temperature without problems!
— ❖ —
What You’ll Need For Pumpkin Banana Muffins
To make sure these pumpkin banana muffins turn out perfectly, make sure to have the following items on your pantry. I would advice you even do like I do and always have most of it in your pantry for the moment you are ready to make it, as the flavor it provides makes you always have the need to bake them:
- Ripe Bananas: You want the spotted ones, those make it sweeter; make sure you mash them well
- Pumpkin Puree: I used the 100% real one, just canned version of it .Make sure you don’t buy the one with spices added since we will add those individually.
- All-Purpose Flour: You may swap with almond flower to make it Gluten free.
- Sugar: I personally use light brown, but any version would be fine.
- Eggs: Two eggs, not really important the size
- Baking Soda and Baking Powder: They will create that fluffy outcome; it makes a big difference.
- Vanilla Extract: You cannot have sweet baking without some extra sweetness from this magic potion.
- Spices: Make sure you grab some Cinnamon, nutmeg and clove or just the mix of pumpkin spice ready.
- Oil: I would go for the vegetable one
- Optional: walnuts or chocolate chips for a fun surprise when you are biting on them. You will see how fun it can get when trying variations.
— ❖ —
Step-by-Step Recipe: Let’s Bake!
Alright! Now is the REAL deal. Get those aprons ON because we are starting now!
Prep: You reheat your oven to 375°F (190°C). Grease a 12-cup muffin pan or you place paper liners in each cup.
Combine wet ingredients: In your bowl, mash the ripe bananas until they are creamy. Whisk in pumpkin puree, oil, vanilla extract, sugar, and eggs. Mix everything until it is smoothly blended together.
Add your dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, pumpkin spices, and salt.
Combine Wet and Dry Ingredients: Gently add your dry mix to the wet mix, blending until everything is just combined. DO NOT overmix; it makes them less soft if you do.
Optional: if you want to use your walnuts or chocolate chips, NOW is the moment.
Fill the muffin tin Spoon the batter evenly into your prepared muffin cups. Filling each one around two-thirds of the way to avoid spills and an awkward shape.
Bake: Bake in the oven for around 20-25 minutes , the best sign for the doneness is when the skewer is inserted in the center of a muffin and it comes out clean .
Cool Down let them cool on the muffin tin for 5 min and move them to a rack for total cool off.
After the muffins are completely cool, place them in airtight containers so they don’t become stale quickly. These can last for days but never survive on my counter,haha.
— ❖ —
Tips for PERFECT Pumpkin Banana Muffins
Pumpkin banana muffins need very few tips to achieve that final perfect result, but as always, it is nice to share my secrets that I’ve been implementing over time :
— ❖ —
Variations of the Recipe
Do you want more ideas for these pumpkin banana muffins? No problem! I am full of it :
- Chocolate Chip Goodness: Add some mini chocolate chips. Seri,ously who doesn’t love the melty taste of chocolate when combined with the soft pumpkin f? favor?
- Nutty Version: Include chopped walnuts or pecans for an amazing crunch, perfect for the cold season
- Spiced Up: Use a gingerbread spice or a chai spice instead of our regular cinnamon,clove and nutmeg for a different vibe.
- Cream Cheese filling: You can prepare a basic cream cheese mix and make it a sweetheart in each of these muffins. It’s so delightful.
- Add nuts butter You could even have nut butter into the mix and blend everything together, and each bite will be creamy as you cannot imagine!
— ❖ —
When to Enjoy Your Muffins:
These delicious pumpkin banana muffins are good at any moment!
- Breakfast Time: Start your day with a sweet, flavorful bite and make that boring weekday feel like a weekend!
- Brunch Perfection: The BEST for gatherings, potlucks, or any activity you have going on during mid-morning.
- Mid-day Snacks: When that sweet craving kicks in. One (or two or three!) will take care of the hunger.
- Dessert: When your sweet tooth is kicking after meals, these delicious soft babies can serve well as a light after-meal snack
- Any time of day, really! Honestly, who cares when? These pumpkin banana muffins can always bring the light!
— ❖ —
Don’t Overmix: Keep it light and simple. Over mixing could cause that tough texture instead of our soft outcome.
Use Ripe Bananas: The more ripe, the more sweetness the bananas will bring to your pumpkin banana muffins.
Spice it up: Change those pumpkin spices for another mix, and create fun flavors.
Make a larger batch: These pumpkin banana muffins freeze well; I make bigger batches to have for breakfast without always starting from zero.
Try different flours: If you prefer whole wheat instead of all-purpose flour, you can certainly do that too. Be careful when swapping other flours, as the result may differ.
The Magic of Fall Flavors: Why These are the Best!
The magic combo of pumpkin and banana makes the fall vibe shine like never before. This treat gives the feeling of fall vibes as much as watching your favorite series while sipping hot chocolate. When using all of those specific spices like the ones in the pumpkin pies but mixing it up with the gentle touch of a banana will create this mix that will make anyone fall in love in a matter of bites, your house smells amazing, and you, happy while you indulge into one more delicious muffin!
— ❖ —
Frequently Asked Questions (FAQs)
Alright, now it is time for my favorite moment, some Q&A that will solve those little doubts
1. Can I use frozen bananas for these muffins?
Yes, for sure, the trick is letting them thaw completely first, mash them good, as sometimes they might change their texture if are not defrosted correctly.
2. How do I store my muffins?
I recommend leaving them at room temperature for a few days in an airtight container. If not, placing them in a sealed container in your freezer can be a great option for long-term storage
3. Can I use oil instead of butter?
Absolutely! I like using vegetable oil. Butter or even coconut oil is an equally delicious swap for this recipe
4. Can I use a specific sugar alternative?
Sure, instead of white/ brown sugar, you may use coconut or other low-calorie sugar. the most important point when swapping the sugar with something is to not affect the outcome, usually when swapping you would need to do some variations
5. Can I make this muffin Vegan?
Yes! swap the eggs with some flax eggs, use vegetable oil or similar substitutes , there are lots of recipes for vegans and for other dietary needs.
— ❖ —
The great part about making these muffins is that it takes no effort whatsoever and is so easy you can make it on any busy week, which I really appreciate because in our house, there is always a schedule going on, and having recipes ready that is fast is very important for us. MY HUSBAND helped me prep these for our breakfast. Is a breeze, trust me! 20 MINUTES to prep, and they will be a treat, promise!
And there you go! This recipe for pumpkin banana muffins has everything we wanted: moist texture, an amazing taste, and so simple to do! With this info is time to go to the kitchen, right? Do not forget that I had fun prepping it all! Feel free to add comments with how did your baking process went!
