Pumpkin Banana Muffins

pumpkin banana muffin in a white parchment wrapper on a table in front of a blue plate of other muffins.

Moist, tender, and warmly spiced - these pumpkin banana muffins are the perfect make-ahead breakfast or snack for Fall. Made with overripe bananas and pumpkin purée, they are ready in no time.

Course Breakfast, Brunch

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings muffins

Calories 213kcal

Author Peter G

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 puree (mashed pumpkin)
2 bananas 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
1 egg

Metric - US Customary

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.
225 grams (1 cup) pumpkin puree , 2 bananas, 80 grams butter, 60 ml milk , 1 egg
In a separate bowl whisk together the spelt flour, brown sugar, baking powder, baking soda and pumpkin pie spice.
300 grams all-purpose flour, 100 grams brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract
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

Swap out the all-purpose flour with either white spelt flour or a combination of whole wheat.
If you like coconut sugar - use that instead of brown sugar.
Make your pumpkin pie spice - combine ½ tablespoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground allspice in a small bowl to use in this recipe.
Use very ripe bananas. For best results, use overripe bananas when baking these muffins. At this point, bananas start to soften up and become mushier than usual. They're sweeter too!
Substitute the butter with a plant-based version or use a neutral-flavoured oil like canola or vegetable oil. Alternatively, try using coconut oil.
Swap the dairy milk for your favourite plant-based milk.
If you're vegan, swap in a flax egg. Mix one tablespoon of flax seeds with three tablespoons of water and let it sit for 5-10 minutes until gelatinous.
Use both muffin tin liners and non-stick cooking spray. The muffin liners serve double duty by making the pumpkin muffins easy to dislodge from the muffin tin.
Don't over-mix the batter. Mix your ingredients until just combined (I can't stress this enough!). If you want fluffy muffins, you only need to mix the ingredients and bring them together.

Nutrition