Pumpkin Banana Muffins
User Reviews
5
Pumpkin Banana Muffins
Description
This recipe blends mashed pumpkin and ripe bananas with all-purpose flour, brown sugar, baking powder, baking soda, and pumpkin pie spice to create a flavorful muffin batter. The use of pumpkin pie spice adds a warm spice mixture that complements the earthy pumpkin and sweet banana.
The texture results in moist, tender muffins that are slightly dense but soft, thanks to the mashed fruits and melted butter. These muffins bake for about 20 minutes until a clean toothpick test confirms doneness.
They can be served as a convenient grab-and-go breakfast or a comforting snack. The natural sweetness and spice make them suitable for cooler weather or holiday seasons.
Adjusting ingredients like swapping brown sugar for coconut sugar, using plant-based butter and milk, or incorporating a flax egg can accommodate dietary preferences. Careful mixing until just combined helps maintain a light texture. Muffin liners and non-stick spray ease removal after baking.
Ingredients
Dry Ingredients
- 300 grams all-purpose flour (see note 1)
- 100 grams brown sugar (see note 2)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice (see note 3)
Wet Ingredients
- 225 grams (1 cup) pumpkin mashed pumpkin, puree
- 2 banana mashed, preferably over ripe (see note 4
- 80 grams butter melted (see note 5)
- 60 ml milk (see note 6)
- 1 teaspoon vanilla extract or paste
Instructions
- Start by preheating your oven to 180C (360F). Prep your muffin tin with muffin liners and give them a quick once over with non-stick cooking spray. (see note 8)
- In one bowl, mix together the pumpkin puree, mashed bananas, melted butter, milk and egg.
- In a separate bowl whisk together the spelt flour, brown sugar, baking powder, baking soda and pumpkin pie spice.
- Tip the dry ingredients into the wet, then stir until just combined and no pockets of dry ingredients remain. (see note 9)
- Fill the muffin cups *almost* to the top. Pop them in the oven and bake for about 20 minutes, or until a toothpick comes out clean.
- Allow to cool on a wire rack and when cool enough to handle, enjoy!
Notes
- Use overripe bananas for best moisture and sweetness in the muffins.
- You can substitute all-purpose flour with white spelt or whole wheat flour for variation.
- Brown sugar can be replaced with coconut sugar if preferred.
- To make your own pumpkin pie spice, combine ground cinnamon, ginger, nutmeg, cloves, and allspice.
- Plant-based butter or neutral oils like canola can substitute butter; similarly, use plant-based milk alternatives if desired.
- Vegans can replace the egg with a flax egg: mix 1 tablespoon flax seeds with 3 tablespoons water and let sit until gelatinous.
- Use both muffin liners and non-stick spray to help easily remove muffins from the tin.
- Mix the batter just until combined to avoid dense muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 213kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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