Pumpkin Banana Muffins
Made with warming spices, earthy pumpkin, sweet banana, and a buttery oat streusel, these Pumpkin Banana Muffins are an irresistible soft, tender, and perfectly sweet.
Servings: 12
Equipment
Ingredients
- 2 cups whole wheat flour or all-purpose flour
- 1 teaspoon table salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon Homemade Pumpkin Pie Spice or store-bought
- 1 teaspoon ground cinnamon
- 1 cup mashed banana ~ 2 large ripe bananas
- ½ cup canned coconut milk or buttermilk
- ⅔ cup cup pure pumpkin puree
- 2 large eggs
- ⅔ cup pure maple syrup
- 1 teaspoon vanilla extract
Streusel Topping (Optional)
- ¼ cup whole white wheat flour
- ¼ cup rolled oats
- ¼ cup finely chopped pecans optional
- ¼ cup light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 tablespoons unsalted butter melted
Instructions
- Preheat oven to 400℉/205℃. Line a 12-cup muffin tin with liners or grease well with oil.
- Sift together 2 cups whole wheat flour, 1 teaspoon table salt, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon Homemade Pumpkin Pie Spice, and 1 teaspoon ground cinnamon over a large mixing bowl and then whisk well to combine.
- In a separate medium bowl, mash ripe bananas to equal 1 cup mashed banana . Add in the ½ cup canned coconut milk, ⅔ cup cup pure pumpkin puree, 2 large eggs, ⅔ cup pure maple syrup, and 1 teaspoon vanilla extract and whisk until well incorporated.
- Add the pumpkin-banana mixture to the flour mixture and using a wooden spoon or spatula, fold the wet ingredients to dry ingredients together gently, until just combined. Do not over-mix as this will result in tough muffins.
- Using an ice cream scoop or measuring cup, pour ¼ cup of the prepared batter into each muffin cup so that they are about ¾ of the way full. Set aside.
- If adding the streusel, combine ¼ cup whole white wheat flour, ¼ cup rolled oats, ¼ cup finely chopped pecans, ¼ cup light brown sugar, 1 teaspoon ground cinnamon, and ¼ teaspoon salt Add 3 tablespoons unsalted butter (melted) and together until the dry ingredients are fully moistened.
- Sprinkle the streusel evenly over the muffins. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in a muffin tin and then carefully remove the muffins and finish cooling on a wire rack.
Video
Notes
Egg-Free Modification: In place of the eggs, combine 2 tablespoons of ground flaxseed with ⅓ cup of water and let that mixture sit for 5-10 minutes prior to adding to the muffin batter.
Gluten-Free Muffins: This recipe works great using a 1:1 gluten-free flour blend in place of whole wheat flour.
Omit the Streusel: With or without the addition of the streusel, these muffins are absolutely delicious.
Dairy-Free Streusel: Use your favorite dairy-free butter in place of the butter in the streusel to keep these banana pumpkin muffins dairy-free. Omit the salt from the streusel as well, as non-dairy butter is salted.
Replace the pumpkin pie spice with ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and ¼ teaspoon ground nutmeg for a close replication of the spice blend.
Nutritional information is based on using whole wheat flour, coconut milk, and no streusel.
How to Use Homemade Pumpkin Puree: Place the pumpkin puree in a fine-mesh strainer lined with cheesecloth over a large bowl. Refrigerate for a couple of hours. Measure out ⅔ cup of the strained pumpkin puree and use as directed.
Storage: Allow the muffins to cool fully. Store them in an airtight container for up to 48 hours at room temperature, refrigerate for up to 5 days, or freeze for up to 3 months.
Nutrition
Calories: 168kcal | Carbohydrates: 31g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 300mg | Potassium: 258mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2169IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg
