These Jumbo Pumpkin Banana Muffins are super fluffy and packed with yummy flavor! The mix of pumpkin and banana makes them moist, perfect for breakfast or a snack.
Trust me, the best part is how big they are! One muffin can fill you up and keep you smiling. 🥳 I love grabbing one with my coffee; it’s the perfect cozy treat!
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for these muffins. If you want a healthier option, try using whole wheat flour. Just note that it might make the muffins a bit denser.
Pumpkin puree: Canned pumpkin is super easy to use, but if you have fresh pumpkin, you can roast and mash it to use. You could also try applesauce for a lighter twist!
Banana: Ripe bananas add great sweetness and moisture. If you don’t have ripe bananas, you can use applesauce or even mashed sweet potatoes in a pinch.
Walnuts: They give a nice crunch. If you’re nut-free, you can skip them or replace them with chocolate chips or dried fruit for sweetness!
Glaze: The glaze adds a nice finish. If you’re looking to cut down on sugar, you can skip it or just sprinkle a little powdered sugar on top instead.
How Do I Get the Perfect Muffin Texture?
Getting the right muffin texture is all about mixing and measuring carefully. Here’s how to achieve that fluffy muffin goodness:
- Whisk the dry ingredients well to ensure an even mix. This helps the baking soda and baking powder work properly.
- When adding wet ingredients, fold in the dry so you don’t overmix the batter. Overmixing can lead to dense muffins.
- Fill the muffin cups only about ¾ full to avoid overflow during baking.
- Check for doneness with a toothpick; if it comes out clean, the muffins are ready to cool.
- Letting them cool in the pan for a few minutes helps keep the bottoms from getting too soggy.
With these tips, you’ll have soft, delicious muffins every time!
How to Make Jumbo Pumpkin Banana Muffins
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted and cooled
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 ripe banana, mashed
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts (optional, plus extra for topping)
Optional Glaze:
- ½ cup powdered sugar
- 1-2 tablespoons milk or cream
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 25-30 minutes to bake, plus additional time for cooling. You’ll be enjoying delicious muffins in about an hour!
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 paper liners or give it a good grease. This helps prevent sticking and makes it easy to remove the muffins later.
2. Mix the Dry Ingredients:
In a medium bowl, grab a whisk and combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mixing these together first helps distribute the leavening agents evenly throughout the batter.
3. Combine the Wet Ingredients:
In a large bowl, beat the melted butter and brown sugar together until smooth and creamy. Then, add in the eggs one at a time. After that, mix in the pumpkin puree, mashed banana, and vanilla extract until everything is well combined.
4. Combine Dry and Wet Mixtures:
Now, it’s time to add the flour mixture to the wet mix. Do this gradually, folding gently with a spatula until just combined. Be careful not to overmix—you want fluffy muffins, not dense ones!
5. Add Walnuts:
If you’re using walnuts, fold them into the batter now. The nuts add a lovely crunch to your muffins. If you prefer to skip them, that’s totally fine too!
6. Fill the Muffin Tins:
Evenly divide the muffin batter among the prepared cups, filling each about ¾ full. This allows room for the muffins to rise without spilling over!
7. Add Toppings:
If you’d like, sprinkle a few extra chopped walnuts on top of each muffin before baking. It’ll give them a nice look and a bit of extra crunch.
8. Bake the Muffins:
Place the muffin tin in the oven and bake for 25-30 minutes. Keep an eye on them! They’re ready when a toothpick inserted in the center comes out clean.
9. Cool the Muffins:
Once baked, take the muffins out and let them cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely. This helps them stay fluffy.
10. Optional Glaze:
If you want a sweet finish, whip together the powdered sugar, milk or cream, and vanilla extract in a small bowl until smooth. Drizzle this glaze over the cooled muffins for a lovely touch!
11. Enjoy!
Your Jumbo Pumpkin Banana Muffins are now ready to be devoured! They’re perfect for breakfast or as a snack throughout the day. Enjoy the burst of pumpkin and banana flavor paired with that glorious walnut crunch!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes! You can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a denser muffin. You might want to add a little more liquid or an extra banana for moisture.
How Can I Make These Muffins Vegan?
To make them vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and replace the butter with a plant-based alternative like coconut oil or vegan butter. Use non-dairy milk in the glaze as well!
What Should I Do if I Don’t Have Pumpkin Puree?
If you don’t have pumpkin puree, you can use mashed sweet potatoes or applesauce as a substitute. They will change the flavor slightly but still keep the muffins moist and delicious!
How Do I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. You can also freeze them; just wrap each muffin individually and place them in a freezer bag. Thaw at room temperature when you’re ready to enjoy!
