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Banana Pumpkin Muffins Recipe

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4 from 8 reviews

These moist and flavorful Banana Pumpkin Muffins combine the natural sweetness of ripe bananas with the warm, comforting taste of pumpkin and pumpkin spice. Perfect for fall or any time you crave a hearty, spiced muffin, they are topped with a cinnamon sugar crust for an added touch of sweetness and crunch. Easy to make and ideal for breakfast or a snack, these muffins are sure to delight the whole family.

  • Total Time: 42 minutes
  • Yield: 12 servings

Ingredients

Wet Ingredients

  • 2 overripe bananas (peeled and mashed)
  • 1 cup pumpkin puree (240 grams)
  • 1 cup sugar (200 grams)
  • 1 stick unsalted butter (113 grams, melted and cooled)
  • ¼ cup avocado oil
  • 2 large eggs
  • 1 tsp pure vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour (240 grams)
  • 2 tsp baking soda
  • 2 tsp pumpkin spice blend
  • ½ tsp cinnamon
  • ½ tsp salt

Topping

  • 1 TBSP granulated sugar
  • 1 tsp cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 375℉ to prepare for baking the muffins.
  2. Prepare Muffin Tin: Line a 12-cavity muffin tin with paper or parchment liners to prevent sticking.
  3. Mix Wet Ingredients: In a large bowl, add the mashed bananas, pumpkin puree, and sugar. Beat together with a hand mixer until smooth.
  4. Add More Wet Ingredients: Beat in the melted butter, avocado oil, eggs, and vanilla extract to the banana mixture. Mix well until combined.
  5. Combine Dry Ingredients: In a medium bowl, mix the flour, baking soda, pumpkin spice blend, cinnamon, and salt together with a fork.
  6. Mix Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and gently mix with a fork until just combined. Avoid overmixing to keep the muffins tender.
  7. Rest the Batter: Cover the bowl with a clean dishcloth and let the batter rest for 10-15 minutes to help improve the rise and fluffiness of the muffins.
  8. Portion the Batter: Use a large cookie scoop or tablespoon to evenly divide the batter among the muffin cups, filling them about 3/4 to full. Each should get a little over 3 tablespoons.
  9. Add Topping: Mix together the cinnamon and sugar, then sprinkle this mixture evenly on top of each muffin for a sweet, caramelized crust.
  10. Bake Initial Phase: Place the muffins in the oven at 375℉ and bake for 5 minutes to give a rise boost.
  11. Adjust Temperature and Continue Baking: Without opening the oven door, reduce the temperature to 350℉ and bake for an additional 17-18 minutes or until a toothpick inserted in the center comes out clean.
  12. Cool Muffins: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Notes

  • For best results, use overripe bananas as they provide the most sweetness and moisture.
  • Do not overmix the batter; this helps keep the muffins tender and fluffy.
  • Resting the batter before baking boosts muffin rise and texture.
  • The cinnamon sugar topping creates a deliciously crispy muffin top that is optional but highly recommended.
  • Ensure the oven temperature is adjusted without opening the door to maximize muffin rise.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 27 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/banana-pumpkin-muffins-recipe/