These Jumbo Pumpkin Banana Muffins are fluffy and full of flavor! With sweet bananas and warm pumpkin spice, they make a perfect treat for any time of the day.
They’re so big and tasty, it’s hard to eat just one! I love enjoying them warm with a bit of butter. Trust me, your kitchen will smell amazing while they bake!
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the recipe! If you don’t have canned pumpkin, you can use homemade pumpkin puree or even cooked butternut squash for a similar flavor and texture.
Ripe Bananas: The riper the bananas, the better! They’re sweeter and easier to mash. If you’re banana-less, try using applesauce instead—about half a cup will work fine as a substitute.
Vegetable Oil or Melted Butter: If you’re looking for a lighter option, you can replace the oil with applesauce. Not only will this reduce calories, but it also adds moisture!
Pumpkin Pie Spice: If you don’t have it, mix together 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon ginger. This blend will give you that lovely spice flavor without having to buy more ingredients.
Walnuts or Chocolate Chips: These add great texture and flavor! You can omit them if you’re in a nut-free zone, or swap walnuts for pecans or sunflower seeds for crunch.
How Do I Ensure My Muffins Are Fluffy and Not Dense?
Achieving fluffy muffins boils down to a few key techniques:
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough muffins.
- Proper Measuring: Make sure to spoon flour into your measuring cup and level it off. Packing flour can make your muffins dense.
- Correct Oven Temperature: Preheating your oven is crucial. An underheated oven can lead to dense muffins; an overheated one can cause them to rise too quickly and collapse.
These tips should help you get that perfect, fluffy texture every time you bake!
Jumbo Pumpkin Banana Muffins
Ingredients
- 1 cup canned pumpkin puree
- 1 cup ripe mashed bananas (about 2-3 medium bananas)
- 1/2 cup vegetable oil or melted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, and cloves)
- Optional: 1/2 cup chopped walnuts or chocolate chips
- Optional: rolled oats to sprinkle on top
Time Needed
This recipe takes about 15 minutes to prepare and another 25-30 minutes to bake. So, in total, set aside about 45-50 minutes to enjoy these delicious muffins fresh out of the oven!
Step-by-Step Instructions
1. Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures your muffins bake evenly. While the oven is heating, prepare your muffin tin by lining it with parchment paper liners or greasing the cups with butter or cooking spray.
2. Mix Wet Ingredients
In a large mixing bowl, combine the canned pumpkin puree and the ripe mashed bananas. Add in the vegetable oil (or melted butter), granulated sugar, brown sugar, eggs, and vanilla extract. Using a whisk, mix everything together until the mixture is smooth and well combined. It should be a nice, creamy consistency!
3. Combine Dry Ingredients
In a separate bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. This step helps to break up any lumps in the flour and ensures the spices are evenly distributed.
4. Combine Wet and Dry Mixtures
Slowly add the dry ingredients to the wet mixture. Use a spatula to gently fold them together until just combined—be careful not to overmix! A few lumps are okay; overmixing can make the muffins dense.
5. Add Optional Ingredients
If you’d like, fold in the chopped walnuts or chocolate chips now. It adds great flavor and texture to your muffins!
6. Fill the Muffin Tin
Using a scoop or a spoon, divide the batter evenly into the prepared jumbo muffin cups. Fill each cup about 3/4 full to allow room for rising. If you like, sprinkle some rolled oats on top for added texture.
7. Bake the Muffins
Place the muffin tin in the preheated oven and bake for 25-30 minutes. To check for doneness, insert a toothpick into the center of a muffin—if it comes out clean or with just a few crumbs, they’re ready!
8. Cool Down
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. This helps them stay moist and fluffy.
9. Serve and Enjoy!
These jumbo pumpkin banana muffins are best served warm or at room temperature. They pair wonderfully with a pat of butter or a spread of cream cheese. Happy baking!
These large muffins have a moist, tender crumb thanks to the combination of pumpkin and banana, with a warm spiced aroma perfect for cozy mornings or snacks. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, you can cook and puree it. Just make sure to strain it well to remove excess moisture, as canned pumpkin is more concentrated.
What If I Don’t Have Ripe Bananas?
No worries! If your bananas aren’t ripe enough, you can place them in a brown paper bag for a day or two to speed up the ripening process. Alternatively, applesauce can be used as a replacement—about 1/2 cup will work.
Can I Make These Muffins Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it’s a 1:1 ratio blend designed for baking for best results.
How Should I Store Leftovers?
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them. Just wrap each muffin individually in plastic wrap and place them in a freezer bag for up to 3 months. Reheat in the microwave when you’re ready to enjoy!
