Description
These Pumpkin Banana Bread Muffins combine the warm spices of cinnamon, nutmeg, ginger, and cloves with the natural sweetness of ripe bananas and pumpkin, creating a moist and flavorful treat perfect for breakfast or a 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 egg
- 1 teaspoon vanilla
- 6 tablespoons butter, melted
- 1 cup sugar
Topping
- Raw sugar, for topping
Instructions
- Preheat the oven: Preheat your oven to 425° F and prepare a muffin pan with cooking spray and muffin liners to prevent sticking and make removal easier.
- Mix dry ingredients: In a large bowl, whisk together the 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 whisk in the canned pumpkin, egg, and vanilla extract until you have a smooth batter.
- Incorporate dry and wet mixtures: Add half of the dry ingredients to the wet batter and whisk until just combined and almost all flour is mixed in. Then pour the melted butter over the batter and gently fold it in using a spatula to maintain tenderness.
- Add remaining dry ingredients: Mix in the rest of the flour mixture gently until fully incorporated without overmixing to keep the muffins light.
- Scoop into muffin pan: Using an ice cream scoop, evenly distribute the batter into the prepared muffin pan compartments. Sprinkle some raw sugar on top of each muffin for a crunchy topping.
- Bake the muffins: Place the muffin pan in the oven and bake at 425° F for 5 minutes, then reduce the oven temperature to 350° F and bake for an additional 18 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature.
Notes
- Make sure the bananas are very ripe to enhance natural sweetness and moisture.
- Do not overmix the batter to avoid dense muffins; fold gently after adding melted butter.
- If you prefer a dairy-free version, substitute melted butter with coconut oil or a plant-based butter alternative.
- You can add chopped nuts or chocolate chips for extra texture and flavor.
- Store leftover muffins in an airtight container for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 9 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
