Moist, tender and warmly spiced Pumpkin Banana Muffins are the perfect make-ahead breakfast or snack for Fall. Made with the overripe bananas and canned pumpkin purée, these easy-to-make treats are satisfying without being too sweet.
300gramsspelt flourwhite (can sub with all purpose)
100gramsbrown sugarcan use coconut sugar or regular sugar
1teaspoonpumpkin pie spice
225grams (1 cup)pumpkin puree (mashed pumpkin)
2bananasmashed preferably over ripe
60mlmilk regular or plant based
1teaspoonvanilla extract or paste
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.
In one bowl, mix together the pumpkin puree, mashed bananas, melted butter, milk and egg.
In a separate bowl whisk together the spelt flour, brown sugar, baking powder, baking soda and pumpkin pie spice.
Tip the dry ingredients into the wet, then stir until just combined and no pockets of dry ingredients remain.
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!
Use both muffin tin liners and non-stick cooking spray. The muffin liners serve double duty here by making the pumpkin muffins easy to dislodge from the pan and acting as a self-contained wrapper for a grab-and-go snack. The cooking spray helps ensure the liner doesn’t stick to the muffin, ensuring that you get every last bite.
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!
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.