Savory, moist and bursting with flavor, pumpkin banana muffins combine the sweetness of ripe bananas and canned pumpkin with warm spices like nutmeg and cinnamon. These muffins are perfect for fall, but they’d also be delicious any time of year.
Ingredients for Pumpkin Banana Muffins
- All-purpose flour: A combination of all-purpose flour and whole wheat flour gives these muffins their perfectly dense texture.
- Whole wheat flour:Â If you’re replacing all-purpose flour with whole wheat flour, use a ratio of 50% whole wheat and 50% another flour (like all-purpose or pastry flour).
- Brown sugar: Brown sugar has a rich, caramel-like flavor that goes well here.
- Baking soda: Make sure your baking soda is relatively fresh (not older than six months).
- Ground spices: Cinnamon adds a lovely warmth, ginger pairs well with cinnamon, nutmeg has a warming, peppery taste that’s especially great with pumpkin, and allspice helps deepen the flavors of all the spices.
- Eggs:Â Your eggs should be at room temperature before adding them in the recipe.
- Canned pumpkin: Don’t use pumpkin pie filling here—canned pumpkin is the only pumpkin ingredient that will do.
- Mashed ripe bananas: Ripe bananas are sweeter, softer and easier to blend.
- Buttermilk: The acidity in buttermilk helps these muffins to rise up moist and tender.
- Canola oil: Canola oil is neutral in taste, so it won’t hinder the overall flavor profile of these pumpkin banana muffins.
- Vanilla extract: Vanilla extract adds complexity and helps all the flavors shine.
Directions
Step 1: Combine the ingredients
Preheat the oven to 400°F. In a large bowl, combine both flours, the brown sugar, baking soda, salt, cinnamon, ginger, allspice and nutmeg. In another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. Stir the wet mixture into the dry ingredients until just moistened.
Step 2: Bake the muffins
Coat the muffin cups with cooking spray, then fill them three-quarters full with batter. Bake for 15 to 18 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan for five minutes before removing them to wire racks. Ideally, serve the muffins while they’re still warm.
Pumpkin Banana Muffin Variations
- Add nuts: Chopped pecans would add a nice crunch to these muffins.
- Add chocolate chips: Add a burst of sweetness with (mini) chocolate chips.
How to Store Pumpkin Banana Muffins
Store any leftover banana pumpkin muffins in an airtight container at room temperature.
Can I freeze these muffins?
Yes, you can freeze banana pumpkin muffins. Place them on a baking sheet in the freezer until they’re frozen, then transfer them to an airtight container. For the best results, eat them within three months.
Pumpkin Banana Muffin Tips
How do I get fluffy, bakery-style muffins?
Don’t overmix the flour with the wet ingredients, and be sure to spray the top of the pan too (not just the cups); otherwise, the tops of the muffins will stick.
Can I make pumpkin banana muffins vegan?
You can. Use an egg substitute and your favorite dairy-free milk in place of the buttermilk.
Can I add a topping to these pumpkin muffins with banana?
We love adding a layer of cream cheese frosting to these muffins.
