Moist and bursting with pumpkin, banana, and chocolate, these jumbo muffins are perfect for any fall occasion – breakfast, snack, or dessert! Bake up a batch today and fill your home with the warm and tasty flavors and scents of fall.
Craving cozy fall flavors? Look no further! Indulge in our Cranberry Orange Muffins, beloved by many for their classic taste. And for another autumn treat, try our Jumbo Pumpkin Muffins- they've become a reader favorite for good reason!
I don't know about you but my kids either love bananas or hate them. The weeks I don't purchase them they end up craving them. But the weeks I have plenty they let them turn black and speckly. That's when recipes like these Banana Pumpkin Muffins come into play. A combination of everyday baking and fall in one tasty muffin. Never let those overripened bananas go to waste again!
Why We Love These Banana Pumpkin Muffins
Dreamy Flavor - Warm pumpkin spice meets sweet, moist banana for a delicious and satisfying taste.
Perfect Texture - Mashed banana and pumpkin puree create a soft, melt-in-your-mouth crumb.
Anytime Treat - Enjoy them for breakfast, a snack, or even dessert!
Easy & Fun - Simple to make and perfect for customizing with your favorite add-ins.
Banana Pumpkin Muffin Ingredients
Flour: Provides structure and traps air bubbles for a fluffy rise.
Sugars: Sweeten the muffins and help retain moisture. Brown sugar adds a touch of molasses flavor.
Leavening: Baking powder and baking soda create lift and rise.
Spices: Cinnamon and pumpkin pie spice add the signature warm fall flavor.
Wet Ingredients: Bind everything together, add moisture, and contribute to tenderness. Egg adds fat and protein for structure, while banana adds sweetness and moisture. Milk activates leavening and adds richness. Sour cream adds moisture and a touch of tang.
Chocolate Chips (optional): Add pops of sweetness and chocolatey flavor. You can use dark, semi-sweet, or milk chocolate.
How to Make Banana Pumpkin Muffins
Prep: Heat oven to 400°F (200°C) and line muffin tins.
Mix: In separate bowls, whisk dry ingredients (flour, sugar, spices) and wet ingredients (egg, pumpkin, banana, milk, sour cream).
Combine: Gently fold wet ingredients into dry ingredients until just combined. Fold in chocolate chips.
Bake: Fill muffin cups ¾ full and bake 20-25 minutes (toothpick test). Cool slightly before transferring to a wire rack to cool completely.
Variations
- All-purpose flour: You can use half whole wheat and half all-purpose flour.
- Milk: Any type of milk (almond, oat, soy) should work.
- Sour cream: Plain yogurt or buttermilk can be used in its place.
- Chocolate chips: Feel free to omit them or use chopped nuts, dried fruit, or streusel topping instead.
FAQS
How should I store these muffins?
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in an airtight container for up to 3 months.
Can I make the batter ahead of time?
Yes, you can prepare the batter and refrigerate it in an airtight container for up to 3 days before baking.
How can I tell if my muffins are done?
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The muffins should also feel springy to the touch.
More Muffin Recipes to Try Today
- Cranberry Orange Muffins
- Blueberry Cake Mix Muffins
- Peanut Butter & Jelly Muffins
- Nutella Banana Muffins
- Jumbo Pumpkin Muffins
📖 Recipe
Jumbo Pumpkin Banana Muffins
Equipment
- jumbo muffin tins
- jumbo muffin tin liners
- oven *adjusted to the center rack position
- Mixing Bowls
- measuring cups and spoons
- Whisk
- scoop
Ingredients
- 1½ cups all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 large egg
- 1 cup pumpkin puree
- 2 large ripened bananas
- ½ cup whole milk
- ¼ cup sour cream
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 400℉ (200 degrees C). Add cupcake liners to a jumbo muffin tin or a 12-count standard muffin tin.
- In a large bowl, whisk together the flours, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In a separate bowl, whisk together the egg, pumpkin puree, bananas, milk, and sour cream.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Stir in the chocolate chips.
- Fill each muffin cup about ¾ full with batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Muffins will feel springy to the touch.
- Let cool in the pan for a few minutes before removing to a wire rack to cool completely.
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