Pumpkin Spice Banana Nut Muffins
User Reviews
5
Pumpkin Spice Banana Nut Muffins
Description
The recipe merges mashed ripe bananas with canned pumpkin and milk to create a flavorful, moist base. Brown sugar and granulated sugar are creamed with butter until fluffy before adding eggs for structure. The dry ingredients include all-purpose flour, baking soda, salt, cinnamon, and pumpkin spice, which contribute balanced spice and leavening.
Chopped walnuts incorporated into the batter add crunch and nutty depth, with additional walnuts and cinnamon sugar sprinkled on top before baking. The oven temperature starts higher to encourage rising, then lowers to finish baking for a tall, fluffy texture. The thick batter is carefully portioned into muffin tins lined with paper or parchment.
These muffins are suited for seasonal breakfasts or afternoon treats, offering a pleasing mix of fruit sweetness, spicy warmth, and nutty bites. Adjusting the number of muffins per batch influences muffin height and baking time.
Ingredients
- 8 TBSP unsalted butter 1 stick, room temperature
- ½ cup light brown sugar (100 grams)
- ½ cup granulated sugar (100 grams)
- 2 egg large
- 2 banana medium/large, spotty, extra ripe
- ½ cup pumpkin puree canned
- 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 walnut chopped, 1/4 cup reserved for topping
- cinnamon sugar optional, 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, divide the batter into 10 cups instead of 12, filling each cup past the brim and adding about a minute to baking time.
- Nutrition facts are estimated and should be adjusted as needed.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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