Banana Pumpkin Spice Muffins
Warm, fragrant, and irresistibly moist, these Banana Pumpkin Spice Muffins are the ultimate fall-inspired treat! Perfectly blending the natural sweetness of ripe bananas with the rich flavors of pumpkin puree and cozy spices like cinnamon and pumpkin pie spice, these muffins deliver a comforting burst of autumn in every bite. Topped with optional crunchy walnuts or pecans, they strike the perfect balance between light and hearty. Ready in just 35 minutes and effortlessly easy to whip up, they make a delightful breakfast, snack, or dessert. Serve them warm with a cup of coffee or tea, and enjoy the unbeatable aroma that fills your home while they bake! Keywords: banana pumpkin spice muffins, easy autumn recipe, fall dessert ideas, moist pumpkin muffins, banana muffin recipe.
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Recipe Information
Ingredients
- 3 ripe bananas
- 1 cup pumpkin puree
- 0.75 cup brown sugar
- 0.25 cup granulated sugar
- 0.5 cup unsalted butter, melted
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 0.5 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, mash the bananas until smooth. Add the pumpkin puree, brown sugar, granulated sugar, and melted butter, stirring until well combined.
Add the eggs and vanilla extract to the wet mixture and whisk until smooth.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix. If using, fold in the chopped walnuts or pecans.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.9 g | 200% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 3109 mg | 135% | |
| Total Carbohydrate | 455.1 g | 165% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 210.7 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 374 mg | 29% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2617 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
