These Jumbo Pumpkin Banana Muffins are a tasty treat combining pumpkin and banana for an unforgettable flavor. They are moist, soft, and perfect for breakfast or a snack!
Every bite is like a cozy hug! I often make a big batch and freeze some for later. Trust me, a warm muffin with coffee just hits differently on chilly mornings! ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your muffins, providing structure. If you need a gluten-free option, try using a 1:1 gluten-free flour blend.
Pumpkin Puree: You can use canned pumpkin puree for convenience. If fresh is preferred, roast and puree the pumpkin. In a pinch, you can substitute with sweet potato puree.
Ripe Bananas: The bananas add natural sweetness and moisture. If you’re out of bananas, applesauce can be a good substitute, using 1/2 cup for each banana.
Brown Sugar: This adds depth to the flavor. You can substitute with white sugar or coconut sugar, but your muffins may be a bit less moist.
Oil: I like using melted coconut oil for its light flavor. However, any vegetable oil works well. For a richer taste, you can try melted butter.
How to Ensure Your Muffins are Perfectly Moist?
The key to moist muffins lies in not overmixing. When combining wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins, while gentle folding keeps them light and fluffy. Additionally, measured ingredients accurately to avoid unnecessary dryness.
- Set your oven to the correct temperature and make sure it’s preheated when baking.
- Use ripe bananas for maximum moisture and sweetness.
- Check muffins a few minutes before the recommended baking time; they’re done when a toothpick comes out clean.
When your kitchen smells amazing, that’s the sign of a great batch! Happy baking!
Jumbo Pumpkin Banana Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup ripe mashed banana (about 2 medium bananas)
- 2 large eggs
- 1/2 cup brown sugar (packed)
- 1/4 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
Optional Add-Ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins or dried cranberries
Time Needed:
This recipe takes about 15 minutes to prepare and 25-30 minutes to bake, with a total time of around 45-50 minutes. Allow for a short cooling period before enjoying!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line a jumbo muffin tin with parchment paper liners or grease it well to prevent sticking.
2. Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the flour, rolled oats, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This will ensure all your dry ingredients are well combined and aerated.
3. Mix the Wet Ingredients:
In another bowl, combine the pumpkin puree, ripe mashed bananas, eggs, brown sugar, vegetable oil, and vanilla extract. Mix everything together until it’s smooth and creamy.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl of dry ingredients. Use a spatula to fold the two mixtures together gently, just until combined. Be careful not to overmix; it’s okay if a few lumps remain!
5. Add Optional Ingredients:
If you’re using nuts or dried fruit, fold them into the batter now for some added texture and flavor.
6. Fill the Muffin Cups:
Evenly divide the batter among the jumbo muffin cups, filling each about 3/4 full to allow room for rising.
7. Bake the Muffins:
Place the muffin tin in the oven and bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool and Serve:
Remove the muffins from the oven and let them cool in the pan for about 10 minutes. After that, transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature with a glass of milk or your favorite hot drink!
Enjoy your deliciously moist and flavorful Jumbo Pumpkin Banana Muffins!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, start with a 1:1 ratio, as whole wheat flour absorbs more liquid, which might result in denser muffins. You may need to add an extra tablespoon or two of liquid if the batter appears too thick.
How Do I Store Leftover Muffins?
To store leftover muffins, keep them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them in a sealed bag or container for up to 3 months. Thaw them at room temperature or microwave them for a quick warm-up!
Can I Omit the Nuts and Dried Fruit?
Absolutely! If you’d prefer a nut-free or fruit-free muffin, simply leave them out. The muffins will still be deliciously moist and flavorful without them. You can also substitute chocolate chips for a different twist!
What Should I Do If the Muffins Are Too Dense?
If your muffins turn out too dense, it might be due to overmixing. To avoid this in the future, mix the batter just until combined. Also, ensure your ingredients are fresh, especially baking powder and baking soda, as this affects the rise.
