Banana Pumpkin Spice Muffins
Highlighted under: Cozy Dessert Classics
These Banana Pumpkin Spice Muffins are a delightful blend of sweet bananas and warm spices, making them the perfect treat for fall mornings or any time of year.
These muffins combine the comforting flavors of banana and pumpkin with a hint of spice, creating a moist and flavorful treat that everyone will love. Perfect for breakfast or as a snack!
Why You Will Love This Recipe
- A perfect blend of banana and pumpkin flavors
- Warm spices that evoke the essence of fall
- Easy to make and great for meal prep
The Perfect Fall Treat
As the leaves begin to change color and the air turns crisp, there’s nothing quite like a warm muffin fresh from the oven. These Banana Pumpkin Spice Muffins encapsulate the spirit of autumn with every bite. The combination of ripe bananas and creamy pumpkin puree creates a moist texture that pairs beautifully with the warm spices of cinnamon, nutmeg, and ginger. Whether you enjoy them with your morning coffee or as a cozy afternoon snack, these muffins are sure to become a seasonal favorite.
In addition to their delightful flavor, these muffins are incredibly versatile. They can be enjoyed plain, topped with a dollop of cream cheese frosting, or even served as a decadent dessert. Their sweet aroma will fill your kitchen, bringing a comforting feeling that makes any day feel special. So, gather your ingredients and get ready to indulge in a muffin that’s not only delicious but also brings the warmth of fall into your home.
Meal Prep Made Easy
One of the best features of these Banana Pumpkin Spice Muffins is how easy they are to make in advance. Perfect for busy mornings, you can whip up a batch over the weekend and have breakfast ready to go for the week ahead. Store them in an airtight container at room temperature for up to three days, or freeze them for longer shelf life. Just pop one in the microwave for a quick and satisfying breakfast on the go.
Meal prepping not only saves you time but also ensures you always have a delicious and healthy snack at hand. These muffins are packed with nutrients from bananas and pumpkin, making them a wholesome choice for both kids and adults. You can even customize the recipe by adding nuts or chocolate chips for an extra treat. No matter how you make them, they’re sure to be a hit with everyone in your household.
Substitutions and Variations
While this recipe is fantastic as-is, feel free to experiment with different ingredients to suit your tastes or dietary needs. For a healthier option, you can substitute the all-purpose flour with whole wheat flour or oat flour to add more fiber. Additionally, consider using maple syrup or honey in place of sugar for natural sweetness. If you’re looking for a gluten-free version, use a gluten-free all-purpose flour blend and check that your baking powder is gluten-free as well.
You can also customize the spice level in these muffins. If you love a bit more heat, add a pinch of cayenne pepper or increase the amount of ginger. For a richer flavor, try incorporating dark chocolate chips or walnuts into the batter. The beauty of this recipe lies in its adaptability, allowing you to make it your own while still enjoying the classic tastes of banana and pumpkin.
Ingredients
Muffin Ingredients
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 cup canned pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
Mix Wet Ingredients
In a large bowl, combine mashed bananas, pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
Combine Dry Ingredients
In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fill Muffin Tins
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake
Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Storing Your Muffins
To keep your Banana Pumpkin Spice Muffins fresh, store them in an airtight container at room temperature. This will help retain their moisture and flavor for up to three days. If you want to extend their shelf life, freeze the muffins by wrapping each one individually in plastic wrap and then placing them in a freezer-safe bag. They can be stored in the freezer for up to three months. When you’re ready to enjoy, simply thaw them at room temperature or microwave them for a quick treat.
For best results, avoid refrigerating the muffins as this can dry them out. Instead, opt for room temperature storage or freezing to maintain their delicious texture. If you find that the muffins are slightly dry after storing, a quick zap in the microwave for a few seconds can help revive their moistness.
Serving Suggestions
These muffins are incredibly versatile and can be enjoyed in numerous ways. Serve them warm with a pat of butter or a drizzle of honey for a delicious breakfast treat. Pair them with a warm beverage, such as spiced chai or hot apple cider, to enhance the fall flavors. For a more indulgent option, consider topping them with cream cheese frosting or a sprinkle of powdered sugar for dessert.
For those looking to elevate their muffin experience, try serving them alongside yogurt or a fruit salad. The combination of creamy yogurt and fruity freshness pairs wonderfully with the spiced muffins. No matter how you choose to serve them, these Banana Pumpkin Spice Muffins are sure to impress and bring joy to any occasion.
Questions About Recipes
→ Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree if you prefer. Just ensure it is well-cooked and blended.
→ How long can I store these muffins?
The muffins can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
→ Can I freeze these muffins?
Absolutely! These muffins freeze well. Just wrap them tightly and store in the freezer for up to 3 months.
→ Can I substitute the sugar with a sugar alternative?
Yes, you can use sugar substitutes like stevia or erythritol, but the texture may vary.
Banana Pumpkin Spice Muffins
These Banana Pumpkin Spice Muffins are a delightful blend of sweet bananas and warm spices, making them the perfect treat for fall mornings or any time of year.
What You'll Need
Muffin Ingredients
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 cup canned pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
How-To Steps
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
In a large bowl, combine mashed bananas, pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Breakdown (Per Serving)
- Calories: 180 kcal
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 35mg
- Sodium: 150mg
- Total Carbohydrates: 25g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 3g