Pumpkin Muffins | Pumpkin Banana Muffins
Easy and Flavorful Fall Pumpkin Muffins – Pumpkin Banana Muffins: Indulge in a Delightful Fall Experience of Sweet and Warm Flavors!
These pumpkin muffins are warm, hearty, and satisfying; they’re one of my favorite fall baked goods. The great combo of pumpkin puree and mashed bananas give the muffins a moist and tender bite. They’re filled with chocolate chips, and topped with a sweet and crunchy layer. These muffins are visually beautiful, and they’re irresistibly flavorful with just the right amount of warmth and sweetness. You can get as creative as you want; you may add chopped fruit or nuts for added flavor and texture.
Try out these flavorful, cozy, and comforting pumpkin banana muffins during the fall or winter months; they make a wholesome treat.
What ingredients do I need for this recipe?
¾ cup Pumpkin puree
1 cup Bananas (mashed)
1 teaspoon cinnamon
2 eggs
1/3 cup butter (melted)
1 teaspoon Vanilla extract
1 cup granulated sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon kosher salt
¾ cup chocolate chips
For Streusel Topping
¾ cup flour
¼ cup granulated sugar
1 teaspoon cinnamon
Pinch of salt
¼ cup butter (melted)
How to make these Pumpkin Banana Muffins?
Firstly; preheat your oven to 325 degrees F and line paper liners or muffin paper cups in a muffin pan (12 cup).
In a large bowl, mix in the mashed bananas, pureed pumpkin, sugar, cinnamon, eggs, vanilla extract, melted butter and salt.
Then add the flour, baking soda, and baking powder and mix until just combined.
Add the chocolate chips and finally mix until almost combined.
Fill in the muffin cups with the prepared batter (almost to the top).
Add the flour, sugar, cinnamon, and melted butter in a medium bowl and mix using a spoon to combine the mixture.
Then top the muffins with about 1 tablespoon, pressing the streusel topping onto the muffin butter to keep it from falling while baking in the oven.
Bake for about 18 to 20 minutes (check with a toothpick to make sure it’s done and be careful not to overbake them). Finally give them time to cool before you serve them.
Easy Pumpkin Banana Muffins; topped with a Sweet Crunchy Layer (Streusel) – They are Filled with Cozy Seasonal Taste!
You can have these Pumpkin Banana muffins at any time of the day; for breakfast, brunch, or serve them as an afternoon snack with tea or coffee or as a little evening treat when craving something sweet, homemade and healthy.
You can also make them ahead of time and save them in the freezer for Halloween, Thanksgiving, a birthday party or a different celebration; they come in really handy.
Helpful Tips and Variations:
Make sure to use ripe bananas for this recipe: They provide natural sweetness and moisture and they’re ideal for baking.
You can use canned pumpkin puree if you don’t want to make your own.
Be careful not to overmix your batter: We are looking for soft, fluffy and moist muffins; overmixing can develop more gluten creating a tough texture.
Give the pumpkins time to cool: Give the muffins enough time set and firm up; they will become easier to remove and will not stick or fall apart.
You can replace the chocolate chips with cinnamon chips if you like.
For a crunchy bite: You can throw your favorite crushed nuts into the batter (pecans, walnuts…).
For a natural added sweetness: you can add some chopped dates, raisins, or cranberries.
In order to store properly, keep them at room temperature for up to 3 days in a sealed container or in the fridge for up to a week. For longer storing time, place in the fridge for up to 3 months. (to make sure they’re well stored, wrap each muffin with plastic wrap before placing in a freezer friendly bag, to preserve their freshness and flavor as much as possible).
How can I serve these Pumpkin Banana Muffins?
You can serve these delightful muffins for breakfast with Greek yogurt and fresh fruit like berries, sliced strawberries, sliced apples, or pears. I even serve them alongside eggs and a nice smoothie for breakfast.
You can serve also at a party, a family gathering, or you can pack them for a picnic or an on the go snack. Pair with a hot or cold beverage according to preference.
Pumpkin Muffins – Pumpkin Banana Muffins
Ingredients
- ¾ cup Pumpkin puree
- 1 cup Bananas mashed
- 1 teaspoon cinnamon
- 2 eggs
- 1/3 cup butter melted
- 1 teaspoon Vanilla extract
- 1 cup granulated sugar
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup chocolate chips
- For Streusel Topping
- ¾ cup flour
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- Pinch of salt
- ¼ cup butter melted
Instructions
- Preheat your oven to 325 degrees F and line paper liners or muffin paper cups in a muffin pan (12 cup).
- In a large bowl, mix in the mashed bananas, pureed pumpkin, sugar, cinnamon, eggs, vanilla extract, melted butter and salt.
- Add the flour, baking soda, and baking powder and mix until just combined.
- Add the chocolate chips and finally mix until almost combined.
- Fill in the muffin cups with the prepared batter (almost to the top).
- Add the flour, sugar, cinnamon, and melted butter in a medium bowl and mix using a spoon to combine the mixture.
- Top the muffins with about 1 tablespoon, pressing the streusel topping onto the muffin butter to keep it from falling while baking in the oven.
- Bake for about 18 to 20 minutes (check with a toothpick to make sure it’s done and be careful not to overbake them). Give them time to cool before you serve them.
