Description
These Pumpkin Banana Bread Muffins combine the warm spices of cinnamon, nutmeg, ginger, and cloves with the natural sweetness of ripe bananas and creamy pumpkin for a moist, flavorful treat. Perfectly spiced and topped with a crunchy raw sugar garnish, these muffins are ideal for breakfast or a comforting snack.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
Wet Ingredients
- 2 ripe bananas, mashed
- 3/4 cup canned pumpkin
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 6 tablespoons butter, melted
Topping
- Raw sugar, for topping
Instructions
- Preheat and prepare pans: Preheat your oven to 425° F and prepare a muffin pan by spraying it with cooking spray and lining with muffin liners to ensure easy removal.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, cinnamon, baking soda, baking powder, nutmeg, ground ginger, salt, and ground cloves. Set this mixture aside.
- Combine wet ingredients: In another bowl, mash the ripe bananas and then mix in the canned pumpkin, egg, and vanilla extract. Whisk these ingredients until you achieve a smooth batter.
- Incorporate dry ingredients and butter: Add half of the dry ingredient mixture to the wet batter and whisk until most of the flour is incorporated. Pour the melted butter over the batter and gently fold it in with a spatula. Then fold in the remaining dry ingredients until fully combined but do not overmix.
- Fill muffin cups: Using an ice cream scoop, evenly distribute the batter into the prepared muffin pan cups. Sprinkle a small amount of raw sugar on top of each muffin for a crunchy topping.
- Bake: Place the muffins in the oven and bake at 425° F for 5 minutes to get a slight rise. Then, reduce the oven temperature to 350° F and continue baking for an additional 18 minutes until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Remove the muffins from the oven and let them cool for a few minutes in the pan, then transfer to a wire rack to cool completely before enjoying.
Notes
- To make this recipe dairy-free, substitute the butter with an equal amount of coconut oil or a vegan margarine.
- If you prefer, you can add chopped nuts such as walnuts or pecans for added texture.
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Use fresh spices if possible to enhance the flavor of the muffins.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
