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Pumpkin Spice Banana Nut Muffins
5 from 27 votes

Pumpkin Spice Banana Nut Muffins

These Pumpkin Spice Banana Nut Muffins combine ripe bananas and pumpkin puree with warming spices and chopped walnuts for moist, textured muffins. The batter is thick, enriched with brown and granulated sugar, butter, and cinnamon-spice blend. Topped with walnuts and optional cinnamon sugar, the muffins have a tender crumb and autumnal flavor perfect for breakfast or snacks.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 12 muffins
Calories: 291 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Line a 12 cup muffin tin with parchment or paper liners.
  3. In a medium bowl, mash the bananas with a fork or whip with an electric beater. Mix in pumpkin and add milk.
  4. In another bowl, mix together the flour, cinnamon, pumpkin spice, baking soda, and salt.
  5. LOVE pumpkin spice and cinnamon? You can totally add a little extra for a super spiced muffin.
  6. Finely chop walnuts and set aside.
  7. Cream the sugar and butter in a large mixing bowl until light and fluffy.
  8. Add the eggs one at a time, beating well after each addition.
  9. Add the banana mixture to the butter mixture and mix until combined.
  10. Add dry ingredients, mixing just until flour disappears.
  11. Fold in 75% of the walnuts into the batter saving the remaining 1/4 cup for topping the muffins.
  12. Batter will be very thick.
  13. Divide evenly between lined muffin cups.
  14. Sprinkle the tops of each muffin with cinnamon sugar. Optional but delicious!
  15. Place muffin tin in oven and immediately reduce heat to 350°F.
  16. Bake for approx. 25-27 minutes until a toothpick comes out clean from the center.
  17. 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

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%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 291

% 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.