Pumpkin Banana Muffins

Imagine the comforting aroma of warm spices filling your kitchen as you bake these delightful Pumpkin Banana Muffins.

This recipe is a cozy blend of fall flavors, incredibly easy to whip up and perfect for any occasion.

As the pumpkin, bananas, and spices mingle in the oven, they transform into moist, delicious muffins that are sure to become a favorite.

Let’s bring this delightful treat to life!

Kitchen Tools Required

• 1 muffin tin (12-cup)
• 1 large mixing bowl
• 1 medium mixing bowl
• 1 whisk
• 1 rubber spatula
• 1 cooling rack
• 1 oven
• 12 paper muffin liners

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup pumpkin puree
• 2 large ripe bananas, mashed
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (optional)

Cook & Prep Time

To efficiently manage your time while preparing and cooking Pumpkin Banana Muffins, you can follow this timeline:

1. Preparation and Reading (5 minutes)
   • Read through the entire recipe to familiarize yourself with the process and ingredients.
   • Gather all the necessary equipment and ingredients needed for the recipe.
2. Preheat and Prep (5 minutes)
   • Preheat the oven to 350°F (175°C).
   • Line the muffin tin with 12 paper muffin liners.
3. Mix Dry Ingredients (5 minutes)
   • In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
4. Mix Wet Ingredients (5 minutes)
   • In a large mixing bowl, combine the granulated sugar, brown sugar, and melted butter, mixing until well combined.
   • Add the eggs to the sugar mixture, one at a time, beating well after each addition.
   • Stir in the pumpkin puree, mashed bananas, and vanilla extract until smooth.
5. Combine Ingredients (5 minutes)
   • Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula until just combined.
   • If using, fold in the chopped walnuts evenly.
6. Fill Muffin Cups and Bake (25 minutes)
   • Divide the batter evenly among the muffin cups, filling each about 3/4 full.
   • Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Cooling (10 minutes)
   • Allow the muffins to cool in the tin for 5 minutes.
   • Transfer the muffins to a cooling rack to cool completely for another 5 minutes.

Adjust the timeline slightly if needed, based on your cooking pace and any additional ingredients or modifications you choose to incorporate.

Recipe Instructions

Preheat the oven to 350°F (175°C) and line the muffin tin with paper liners.

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, cinnamon, nutmeg, and salt.

In a large bowl, combine the granulated sugar, brown sugar, and melted butter, mixing until well combined.

Add the eggs to the sugar mixture, one at a time, beating well after each addition.

Stir in the pumpkin puree, mashed bananas, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula until just combined.

If using, fold in the chopped walnuts evenly.

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Serving Tips

• With a dollop of whipped cream: A light and creamy topping enhances the muffins’ flavors and adds a touch of indulgence.
• Alongside a warm cup of coffee or tea: The comforting warmth of a beverage complements the muffins’ cozy, spiced notes.
• With a side of fresh fruit salad: Adding a revitalizing and vibrant contrast, fruit salad pairs well with the muffins’ rich flavors.
• Spread with a layer of almond or peanut butter: This adds a nutty element and extra protein for a more filling snack.
• Drizzled with a maple glaze: A sweet glaze can elevate the muffins to an even more decadent dessert experience.

Storage

Store Pumpkin Banana Muffins in an airtight container at room temperature for up to 3 days.

For longer storage, freeze them, ensuring they’re well-wrapped to maintain freshness.

Freezing

To freeze Pumpkin Banana Muffins, cool them completely.

Then wrap individually in plastic wrap.

Place in an airtight container or freezer bag.

They can be frozen for up to three months.

Reheating

To reheat Pumpkin Banana Muffins, wrap them in a damp paper towel and microwave for 15-20 seconds.

This method retains moisture and revives the muffins’ texture.

Final Thoughts

Pumpkin Banana Muffins are a delightful blend of flavors that are perfect for any dessert table.

The combination of pumpkin puree and ripe bananas provides natural sweetness and moisture, making these muffins incredibly soft and delicious.

For those who enjoy a bit of crunch, adding chopped walnuts is a great option.

Remember to use ripe bananas for the best results.

The spices, especially cinnamon and nutmeg, add warmth and depth to the muffins.

If you prefer a more pronounced spiced flavor, feel free to increase the cinnamon or nutmeg slightly.

These muffins are best enjoyed fresh, but they can also be stored in an airtight container at room temperature for up to three days.

For longer storage, consider freezing them. They make a great snack or dessert, and their ease of preparation makes them a go-to recipe for many occasions.

Whether you’re a seasoned baker or a beginner, these Pumpkin Banana Muffins are sure to be a hit with family and friends.

Enjoy baking and savoring every bite of these scrumptious muffins.

Frequently Asked Questions

Can I Substitute Whole Wheat Flour With Another Type of Flour?

You can substitute whole wheat flour with all-purpose flour or a gluten-free blend. Confirm the substitute has similar protein content to maintain texture. Adjust liquid ingredients slightly if needed to achieve the desired batter consistency.

Are There Any Vegan Alternatives for the Eggs and Butter?

You can substitute eggs with flaxseed meal mixed with water (1 tablespoon flaxseed to 3 tablespoons water per egg). Replace butter with coconut oil or vegan margarine. These alternatives maintain moisture and binding properties in baked goods.

What Is the Nutritional Information for Each Muffin?

You can calculate the nutritional information by considering each ingredient’s contribution to the total. Typically, each muffin contains around 200 calories, 9g fat, 30g carbs, 2g fiber, and 4g protein.

Can I Add Chocolate Chips to the Muffin Batter?

You can definitely add chocolate chips to the batter. Fold in about 1/2 cup of semi-sweet or dark chocolate chips after combining the wet and dry ingredients. Make certain they’re evenly distributed for a delightful chocolatey twist.

How Can I Make These Muffins Gluten-Free?

Substitute both all-purpose and whole wheat flour with a gluten-free flour blend. Make certain the blend includes xanthan gum for structure. Verify all other ingredients are gluten-free. Mix gently to avoid overworking the batter for ideal texture.