These Jumbo Pumpkin Banana Muffins are a tasty treat, bursting with cozy flavors from pumpkin and ripe bananas. They’re perfect for breakfast or a snack!
Honestly, the aroma while baking is just heavenly! I love having these warm with a little butter on top. A delightful way to brighten any day! 🥰
Key Ingredients & Substitutions
All-purpose flour: This is the base for your muffins. If you’re looking for a gluten-free option, use a 1:1 gluten-free flour blend – it works well!
Pumpkin puree: Canned pumpkin is convenient, but homemade puree is great too. Just roast and blend your pumpkin. If you’re out of pumpkin, try substituting with applesauce for a slightly different flavor.
Bananas: Make sure they’re really ripe for maximum sweetness and flavor. If bananas aren’t available, unsweetened applesauce or mashed sweet potatoes can work in a pinch.
Spices: The combination of cinnamon, nutmeg, cloves, and ginger warms up these muffins. You can use pumpkin pie spice as a shortcut for all these spices together!
Sugars: Using both granulated and brown sugars adds depth. If you’re cutting sugar, you can decrease the amount slightly or use coconut sugar for a healthier option.
How Do I Get Moist and Fluffy Muffins?
The key to moist and fluffy muffins is not overmixing the batter. Once you combine the wet and dry ingredients, mix just until everything is combined. A few lumps are perfectly fine!
- Start with room temperature ingredients like eggs and milk. This helps them blend better.
- Use a gentle folding motion when combining wet and dry ingredients.
- Don’t forget to check for doneness with a toothpick; it should come out clean with just a few crumbs clinging to it.
By following these tips, you’ll have delightful jumbo muffins that bring warmth to your kitchen—perfect for any occasion!
Jumbo Pumpkin Banana Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Sugars and Fats:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil
Wet Ingredients:
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (canned or fresh)
- 1 cup ripe bananas, mashed (about 2 medium bananas)
- 1/4 cup milk or buttermilk
Optional Topping:
- Turbinado sugar or coarse sugar for topping
How Much Time Will You Need?
This recipe takes about 15-20 minutes for prep and around 25-30 minutes to bake. So, in total, you’ll need about an hour from start to enjoying these yum muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). This ensures your muffins start cooking immediately and rise beautifully.
2. Prepare Your Muffin Pan:
Line a jumbo muffin pan with large parchment paper liners or generously grease the muffin cups to prevent sticking. This makes it easier to enjoy your muffins later!
3. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Mixing these ingredients together allows the leavening agents and spices to distribute evenly in the batter.
4. Combine Sugars and Oil:
In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil together until they’re well combined and smooth. This will help your muffins stay moist!
5. Add in the Eggs:
Crack in the eggs one at a time, mixing well after each addition. This helps to incorporate air into the batter, making your muffins light and fluffy.
6. Mix in the Flavorings:
Now stir in the vanilla extract, pumpkin puree, mashed bananas, and milk until everything is well mixed and smooth. Just think of all those wonderful flavors coming together!
7. Combine Wet and Dry Mixtures:
Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix! A few lumps are perfectly okay.
8. Fill Muffin Cups:
Spoon the batter into the prepared jumbo muffin cups, filling each one about 3/4 full. This allows enough space for the muffins to rise without overflowing.
9. Add the Sparkling Topping:
If you like a bit of crunch, sprinkle some turbinado or coarse sugar on top of each muffin for a delightful texture and sweet finish!
10. Bake to Perfection:
Put your muffin pan in the oven and bake for 25-30 minutes. To check if they’re done, insert a toothpick in the center; it should come out clean.
11. Cool and Enjoy:
Once baked, take the muffins out of the oven and let them cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely. Enjoy warm or at room temperature with a pat of butter or a glass of milk!
These jumbo muffins are not only moist, fluffy, and brimming with warm autumn flavors, but they also make for a delightful breakfast or a tasty snack at any time of the day! Enjoy your baking! 🍂🧁
Can I Substitute the Pumpkin Puree?
Absolutely! If you don’t have pumpkin puree on hand, you can use unsweetened applesauce or mashed sweet potatoes as a substitute. Just keep in mind that this will slightly alter the flavor and texture.
Are These Muffins Freezer Friendly?
Yes, these muffins freeze beautifully! Once they have cooled completely, wrap each muffin individually in plastic wrap or aluminum foil and place them in an airtight container. They can be stored in the freezer for up to 3 months. To reheat, simply thaw in the fridge overnight and warm in the microwave for a few seconds.
How Do I Know When the Muffins Are Done Baking?
To check if your muffins are done, insert a toothpick into the center of one. If it comes out clean or with just a few crumbs attached, they are ready. If the toothpick comes out wet, give them a few more minutes in the oven.
Can I Use Different Sweeteners in This Recipe?
Yes! You can substitute the granulated and brown sugars with coconut sugar or a sugar alternative like agave syrup or honey. If you use a liquid sweetener, reduce the amount of milk slightly to keep the batter balanced.