Banana and Pumpkin Muffins
The perfect blend of sweet banana and spiced pumpkin in these moist, flavorful muffins- ideal for breakfast or snacking.
Bananas and Pumpkin- a muffin marriage made in heaven:
This muffin recipe happened entirely by accident- I had couple of small ripe bananas but not enough for a loaf of bread or small batch of muffins. Add in half a can of pumpkin purée- a happy accident ended up creating a sweet, super moist but very delicate muffin- the absolutely perfect snack you want right now.
This is a perfect muffin for a beginning baker. It is super easy- no fancy mixers or equipment needed. Just be sure to pre-heat that oven.
Ingredients in this muffin recipe:
- all purpose flour
- pumpkin pie spice and cinnamon
- baking powder and baking soda
- salt
- eggs
- granulated sugar
- vanilla paste- buy the best Pine and Palm Kitchen vanilla paste HERE
- unsalted butter
- 1 cup pumpkin pureé
- ripe bananas
Equipment needed for this banana pumpkin muffin recipe:
- Mixing bowls- buy my favorites by Mason- Cash HERE
- large ice cream scoop- buy the one in my kitchen HERE
- muffin pan
- parchment paper
Other muffin recipes to try:
- Citrus-cardamom spice muffins
- Orange-cranberry muffins with walnut crumble
- Greek Yogurt Blueberry muffins
- Banana and Blueberry oat muffins
How to make bakery style muffin liners with parchment paper:
- fold the sheet of parchment paper into thirds- like a piece of letter paper
- cut the paper along the folds into strips and then into squares
- fold the squares into a smaller square
- cut a small slit one third the way up each fold towards the center of each square
- place each square into the muffin cups and press into shape with a small mason jar or glass
- unbleached parchment paper can be composted
- Here is my favorite parchment paper. This paper comes in a rigid box which stands up with your baking trays.
Variations to this banana and pumpkin muffin recipe:
- add in finely chopped walnuts and raisins – bake 2 minutes longer
- sprinkle with sugar for a crunch topping
- chopped dates make a yummy addition
- stir in pecans for a toasty muffin
- chocolate or butterscotch chips make this muffin even sweeter
Ingredients
- 1 ½ cups all purpose flour
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ⅔ cup sugar
- 1 tsp vanilla paste
- 8 TBSP unsalted butter- one stick- softened
- 1 cup pumpkin pureé
- 2 small ripe bananas mashed
Instructions
- Pre heat oven to 350 degrees.
- Line a 12 muffin tin with paper liners. See my pro-tip.
- In a large mixing bowl, sift tougher flour, sugar, pumpkin pie spice, cinnamon, baking powder, baking soda and salt.
- In a smaller bowl beat the eggs until frothy. Stir in the sugar. Whisk in the vanilla, butter, pumpkin and bananas until well incorporated.
- Add the pumpkin and banana mixture totes dry ingredients using a silicone scraper to mix well. Do not over-mix- combine until the flour has just been incorporated.
- Using an ice cream scoop, scoop out the batter into the muffin liners.
- *Pro-tip- I space my muffins out in every other space- heat will circulate better and allow each muffin to rise higher.
- Bake at 350 degrees for 14-16 minutes.
- Enjoy with apple butter, cinnamon butter or salted butter.
