Banana Pumpkin Muffins
User Reviews
5
Banana Pumpkin Muffins
Description
Banana Pumpkin Muffins use ripe bananas and pumpkin puree mixed with a blend of pumpkin spice, cinnamon, and salt to give balanced warmth and flavor. The batter integrates melted butter, avocado oil, eggs, and vanilla to contribute richness and moisture. After combining dry and wet ingredients, letting the batter rest provides a better rise and fluffier texture in the final muffins. Baking at 375°F cooks them through with a tender crumb and lightly crisp exterior.
The optional cinnamon sugar topping adds a sweet, slightly crunchy finish that complements the soft texture inside. These muffins can be enjoyed at breakfast, as a snack, or with tea or coffee. The banana provides natural sweetness and moisture, while the pumpkin intensifies the flavor and makes them hearty.
Resting the batter prior to baking is a useful step to improve muffin texture. Using paper liners ensures easier removal and clean presentation. Adjust the cinnamon sugar topping based on preference—more makes a more pronounced crust, less creates a subtle sweetness on top.
Ingredients
- 2 banana peeled + mashed, overripe
- 1 cup pumpkin puree
- 1 cup sugar (200 grams)
- 1 tick butter 113 grams) melted and cooled, unsalted
- ¼ cup avocado oil
- 2 egg large
- 1 tsp vanilla extract pure
- 2 cups all-purpose flour (240 grams)
- 2 tsp baking soda
- 2 tsp pumpkin spice blend
- ½ tsp cinnamon
- ½ tsp salt
OPTIONAL CINNAMON SUGAR TOPPING
- 1 TBSP granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 375℉.
- Line a 12-cavity muffin tin with paper or parchment liners.
- In a large bowl, add banana, pumpkin, and sugar. Beat together with a hand-mixer until the mixture is smooth.
- Beat in the melted butter, oil, eggs, and vanilla. Mix well.
- In a medium bowl combine flour, baking soda, pumpkin spice seasoning, cinnamon, and salt. Mix with fork.
- Add dry ingredients to the wet ingredients and mix with a fork until just incorporated. Ingredients should be all blended together but not overmixed.
- For extra rise and fluff factor, cover the bowl of muffin batter with a clean dishcloth and allow the batter to rest for 10-15 minutes.
- Use a large cookie scoop or a tablespoon to scoop the batter and divide evenly between muffin cups. Aim for a little over 3 TBSP batter per muffin cup, filling them anywhere from 3/4 full to fully filled.
- For an over-the-top muffin top, mix together cinnamon and sugar and sprinkle on top of the muffins before baking. The sweet topping caramelizes a bit when baking and forms a light and irresistable crust on the tops of the muffins.
- Place into the 375℉ oven and set timer for 5 minutes.
- When the timer goes off switch the oven temp to 350℉ without opening the oven. This gives the muffins a little boost to help them rise. Bake for an additional 17-18 minutes or until a toothpick comes out clean from the center of the muffins.
- Allow muffins to cool in the muffin tin for 5 minutes then transfer to a wire cooling rack and allow to fully cool before diving in face-first! Hooray muffins!
Notes
- Allowing the batter to rest for 10-15 minutes before baking helps produce lighter muffins with a better rise.
- Use paper or parchment liners for easier muffin removal and cleaner presentation.
- The cinnamon sugar topping is optional but adds a pleasant crunch and extra sweetness to the muffins.
- Ensure bananas are overripe for better flavor and natural sweetness in the muffins.
- Mix ingredients until just combined to avoid overworking the batter, which could cause dense muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 293mg | 12% |
| Potassium | 151mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 3466IU | 69% |
| Vitamin C | 3mg | 3% |
| Calcium | 19mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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