Pumpkin Spice Banana Nut Muffins
User Reviews
5.0
27 reviews
Excellent
Pumpkin Spice Banana Nut Muffins
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These Pumpkin Spice Banana Nut Muffins are fluffy and flavorful! I love adding extra walnuts and a sprinkle of cinnamon sugar on top for the most amazing texture.
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Ingredients
- 8 TBSP unsalted butter, room temperature (1 stick )
- ½ cup light brown sugar (100 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs
- 2 medium/large spotty extra ripe bananas
- ½ cup canned pumpkin puree
- 1 TBSP milk
- 1 tsp ground cinnamon
- ½ tsp pumpkin spice
- 2 cups all-purpose flour 240 grams
- 1 tsp baking soda
- ½ tsp salt
- ¾-1 cup chopped walnuts - 1/4 cup reserved for topping
- optional cinnamon sugar for topping
Instructions
- Preheat the oven to 375°F. We will turn it to 350 after the muffins go in; the initial higher bake time gives the fluffy muffins a chance to rise a bit taller.
- Line a 12 cup muffin tin with parchment or paper liners.
- In a medium bowl, mash the bananas with a fork or whip with an electric beater. Mix in pumpkin and add milk.
- In another bowl, mix together the flour, cinnamon, pumpkin spice, baking soda, and salt.
- LOVE pumpkin spice and cinnamon? You can totally add a little extra for a super spiced muffin.
- Finely chop walnuts and set aside.
- Cream the sugar and butter in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the banana mixture to the butter mixture and mix until combined.
- Add dry ingredients, mixing just until flour disappears.
- Fold in 75% of the walnuts into the batter saving the remaining 1/4 cup for topping the muffins.
- Batter will be very thick.
- Divide evenly between lined muffin cups.
- Sprinkle the tops of each muffin with cinnamon sugar. Optional but delicious!
- Place muffin tin in oven and immediately reduce heat to 350°F.
- Bake for approx. 25-27 minutes until a toothpick comes out clean from the center.
- Carefully transfer muffins to a cooling rack and be sure to enjoy a muffin or two while they're still slightly warm. My favorite!
Notes
- For bakery-style muffins I like to divide the batter into 10 muffins cups instead of 12, loading each muffin cup up past the brim. Adjust bake time by adding a minute or so to your total time, checking for doneness at the 25 minute mark. Enjoy!
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
291kcal
(15%)
Carbohydrates
40g
(13%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
47mg
(16%)
Sodium
204mg
(9%)
Potassium
173mg
(5%)
Fiber
2g
(8%)
Sugar
20g
(40%)
Vitamin A
1879IU
(38%)
Vitamin C
2mg
(2%)
Calcium
31mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 204mg | 9% |
| Potassium | 173mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 1879IU | 38% |
| Vitamin C | 2mg | 2% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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