Pumpkin Banana Muffins with Cinnamon Sugar Recipe

Introduction

These Pumpkin Banana Muffins are a delicious fall-inspired treat combining the natural sweetness of bananas and pumpkin with warm spices. They’re moist, flavorful, and perfect for breakfast or a cozy snack any time of day.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup mashed overripe bananas (about 3 medium bananas)
• 1 cup canned pumpkin puree
• 1/2 cup pure maple syrup
• 1/3 cup avocado oil*
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup chocolate chips (optional)
• 3 tablespoons turbinado sugar
• 1/2 teaspoon ground cinnamon

Instructions

1. Step 1: Preheat your oven to 375 degrees F. Line a muffin tin with paper liners and spray with nonstick cooking spray. Set aside.
2. Step 2: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves. Set this dry mixture aside.
3. Step 3: In a large bowl, whisk the mashed bananas, pumpkin puree, maple syrup, avocado oil, eggs, and vanilla extract until well combined.
4. Step 4: Add the dry ingredients to the wet ingredients and stir gently until just combined. Avoid overmixing to keep muffins tender. If using, fold in the chocolate chips carefully.
5. Step 5: In a small bowl, combine the turbinado sugar and cinnamon; this will be used as a tasty topping.
6. Step 6: Divide the batter evenly among the muffin cups. Sprinkle each muffin with the cinnamon sugar mixture for a sweet, crunchy crust.
7. Step 7: Bake for 18 to 23 minutes until muffins are golden brown and spring back when pressed lightly. A toothpick inserted in the center should come out clean.
8. Step 8: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool for another 15 minutes before serving.

Tips & Variations

• Use avocado oil or substitute with a mild vegetable oil for a neutral flavor and moist texture.
• To make these muffins vegan, replace eggs with flax eggs and use maple syrup or another vegan sweetener.
• For extra texture, add chopped nuts like walnuts or pecans.
• Swap chocolate chips for dried cranberries or raisins for a different flavor profile.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins individually wrapped for up to 3 months. To reheat, thaw and warm in the microwave or oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but be sure to cook and puree the pumpkin flesh until smooth before using. The texture of fresh pumpkin puree can vary, so draining excess moisture might be necessary for the right batter consistency.

Can I replace avocado oil with butter?

Absolutely. Melted butter will add a richer flavor to the muffins. Substitute the avocado oil with an equal amount of melted butter for best results.

Pumpkin Banana Muffins with Cinnamon Sugar Recipe

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★★★★★

4.6 from 68 reviews

• Author: Ethan
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These Pumpkin Banana Muffins combine the warm spices of cinnamon, ginger, nutmeg, and cloves with the natural sweetness of ripe bananas and pumpkin puree. Moist and flavorful, they’re perfect for a cozy breakfast or a healthy snack. The optional chocolate chips add a delightful touch of indulgence, while the turbinado sugar and cinnamon sprinkle on top give a subtle crunch and extra warmth.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves

Wet Ingredients

• 1 cup mashed overripe bananas (about 3 medium bananas)
• 1 cup canned pumpkin puree
• 1/2 cup pure maple syrup
• 1/3 cup avocado oil
• 2 large eggs (at room temperature)
• 2 teaspoons pure vanilla extract

Optional and Topping

• 1/2 cup chocolate chips (optional)
• 3 tablespoons turbinado sugar
• 1/2 teaspoon ground cinnamon

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Instructions

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375 degrees Fahrenheit. Line a muffin tin with paper liners and lightly spray them with nonstick cooking spray to prevent sticking. Set aside while you prepare the batter.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, ground cinnamon, baking powder, baking soda, kosher salt, ground ginger, ground nutmeg, and ground cloves. Whisk well to ensure everything is evenly distributed. Set this mixture aside.
3. Mix Wet Ingredients: In a large bowl, whisk together the mashed overripe bananas, canned pumpkin puree, pure maple syrup, avocado oil, eggs, and pure vanilla extract until smooth and well combined.
4. Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and gently stir until just combined. Be careful not to overmix to keep the muffins tender. If using, gently fold in the chocolate chips.
5. Prepare Cinnamon Sugar Topping: In a small bowl, mix together the turbinado sugar and ground cinnamon. This will be sprinkled over the muffins before baking for a crunchy, sweet topping.
6. Fill Muffin Cups and Add Topping: Divide the batter evenly among the prepared muffin cups. Sprinkle each muffin with the cinnamon-sugar mixture evenly.
7. Bake Muffins: Place the muffin tin in the preheated oven and bake for 18 to 23 minutes, or until the muffins turn golden brown and the tops spring back when gently pressed. A toothpick inserted into the center should come out clean when done.
8. Cool Muffins: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then, take them out of the tin and let them cool completely on a wire rack or a plate for about 15 more minutes before serving.

Notes

• For best results, use overripe bananas as they provide natural sweetness and moisture.
• Avocado oil can be substituted with a neutral oil like canola or vegetable oil if preferred.
• The chocolate chips are optional but add a lovely richness to the muffins.
• Do not overmix the batter to maintain a tender crumb.
• Make sure to check muffins a few minutes before the minimum baking time, as oven temperatures can vary.
• These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin banana muffins, pumpkin muffins, banana muffins, healthy pumpkin recipe, fall muffins, spiced muffins