Soft and Moist Banana Pumpkin Muffins
These banana pumpkin muffins are the total definition of fall. They have a lovely banana + pumpkin flavour (how can you go wrong?) and are perfectly spiced with cinnamon, nutmeg, and ginger! They are one of my favourite things to bake during fall and make the perfect snack, or even breakfast. I’m a firm believer that muffins can be had any time of day.
Not only do these banana and pumpkin muffins taste delicious, but they are super easy to make. They also help you use up any bananas that might be going bad. It is the perfect fall recipe if you are looking for something sweet. Also, pumpkins are in season this time of year, so it would be really easy to make your own puree from scratch!
Also, let’s talk about that icing sugar drizzle! It is totally optional, but I strongly recommend adding the drizzle. It adds the perfect amount of extra sweetness, but it definitely does not make the pumpkin and banana muffins overly sweet. It’s also just really pretty to look at!
Ingredients Needed
All-purpose flour: makes up the base of the muffins. Be sure to measure the flour using the spoon and level method or you might be using too much flour.
Baking powder and baking soda: helps the muffins rise in the oven.
Spices: adds the lovely fall flavour by using cinnamon, nutmeg, and ginger.
Neutral-tasting oil: adds moistness to the muffin.
Granulated + brown sugar: adds sweetness.
Eggs: helps to bind and aerate the ingredients.
Banana: gives the muffins a nice moistness and a lovely sweet + natural banana flavour.
Pumpkin puree: gives the muffins a subtle, slightly sweet, pumpkin flavour.
How to Make Banana Pumpkin Muffins
Follow these simple instructions to get the best banana pumpkin muffins:
Preheat oven to 350°F and line a muffin pan with your choice of liner. Be sure to grease the top of the muffin pan as well, or use a non-stick spray (the batter can slightly overflow while rising in the oven and this will help prevent it from sticking).
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger together. Set aside.
In a large bowl, whisk together the oil, granulated sugar, brown sugar, and eggs for 2-3 minutes.
Add the mashed bananas, pumpkin puree, and vanilla extract and whisk until combined.
Add the dry ingredients into the wet ingredients and fold in until combined, but do not overmix.
Fill prepared muffin cups almost all of the way up.
Bake in preheated oven for 18-22 minutes, or until a toothpick inserted into center of muffin comes out clean.
Tips for Banana Pumpkin Muffins
- Use muffin liners or grease your pan very well so that the muffins do not stick!
- Add in your favourite nut or seed, about 1/4 – 1/2 cup, according to your preference. You can even add in chocolate chips! Another idea is adding in your favourite dried fruit. These are all delicious ideas!
- Experiment using different types of flour, instead of all-purpose.
- If you don’t feel like baking muffins, use this recipe to bake a banana pumpkin loaf instead. Simply pour the batter into a greased loaf pan and bake in a 350F oven for 45-60 minutes, or until a toothpick inserted in the center comes out clean. Serve with a slather of butter and you have the perfect breakfast or snack.
- Make these yummy banana pumpkin muffins as big or little as you’d like. You can use larger muffin cup pan or mini ones. Adjust your baking time accordingly.
- Leftover muffins are so good when slightly warmed up with a dab of butter on top.
Tips for Storage
Store these pumpkin banana muffins in an airtight container at room temperature for up to 3 days. They can also be stored in the fridge in an airtight container for up to 5 days.
You can also freeze the muffins for up to 3 months. When ready to use, remove from freezer and let come up to room temperature.
More fall recipes that you might love! Carrot Cake Loaf, Roasted Cajun Chicken and Potatoes, Marry Me Chicken Pasta, Blueberry Muffins, Mouthwatering Chili
Frequently Asked Questions
If your bananas are not VERY ripe, it probably won’t add much sweetness to the muffins, and it would probably taste more bland than banana-y. I recommend using very or overly ripe bananas to get the best out of them. The peels should be mostly brown or black and very soft. They should also have a strong banana smell to them.
I believe you can add any extras that you think would go well with this muffin recipe. I would go with about 1/4 to 1/2 cup of nuts or seeds in the batter. You can even sprinkle nuts or seeds on top of the muffins before baking!
Yes! Whole wheat flour will make the muffins a bit more dense, however. You can try using half whole wheat flour and half all-purpose flour if you don’t want it dense. If you don’t mind the denseness, use 100% whole wheat flour.
In order to make this recipe vegan, you would need to omit the eggs. Eggs act as a binder, so the muffins may fall apart easily or be a little dry. However, the pumpkin puree and banana may help counteract that.
Yes you can. I would omit the cinnamon, ginger, and nutmeg and add about 1 1/2 tsp of pumpkin spice. Or if you want the pumpkin spice taste, you can add 1/4 tsp of clove powder along with the spices listed in the recipe. This way you will have the pumpkin spice taste without having to change too much of the recipe.
Banana Pumpkin Muffins
Description
Soft and moist banana pumpkin muffins topped with a sweet icing sugar drizzle.
Ingredients
Icing Sugar Drizzle
Instructions
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Preheat oven to 350°F and line a 12 muffin tray with paper/silicon liners. Be sure to grease the top of the pan either with butter or non-stick cooking spray. Set aside.
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In a medium sized bowl, combine the dry ingredients: all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Whisk dry ingredients to mix thoroughly. Set aside.
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In a large bowl, add the oil, granulated sugar, brown sugar, and eggs and whisk for about 2-3 minutes until well combined. Add the mashed bananas, pumpkin puree, and vanilla and whisk together until combined.
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Add the dry ingredients into the wet ingredients and fold together gently until just fully combined (do not overmix).
Fill prepared muffin cups with batter almost all of the way up. This recipe makes 12-18 muffins, depending on how big/small you prefer your muffins.
Bake in preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let rest for 5 minutes, then transfer to a cooling rack to cool completely.
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While muffins are cooling, make the icing sugar drizzle. Sift icing sugar into a medium sized bowl and whisk in the vanilla extract. Add milk or heavy cream 1 tbsp at a time, continuing to whisk until you've reached a consistency that can be drizzled over muffins.
Once muffins are completely cooled, drizzle or spread over the icing sugar glaze.
Equipment
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