These Jumbo Pumpkin Banana Muffins are a perfect mix of sweet banana and spiced pumpkin. They’re big, fluffy, and oh-so-delicious, making them great for breakfast or a snack!
They’re super easy to make too! Just mix, pour, and bake. Plus, who can resist the smell of pumpkin and banana baking together? It’s like a cozy hug for your kitchen! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the muffins. You can substitute with whole wheat flour for a healthier option, or even almond flour if you’re looking for a gluten-free version. Just be aware that gluten-free flour may change the texture a bit.
Canned Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. If you don’t have canned pumpkin, you can roast your own fresh pumpkin or use sweet potato puree for a different flavor.
Bananas: Ripe bananas add natural sweetness. If you don’t have bananas, consider using applesauce or even unsweetened yogurt as a substitute, though the flavor will change slightly.
Sugar: Brown sugar gives the muffins moisture and depth. You can use coconut sugar or a sugar substitute if you’re looking for a lower-calorie option. Just remember to keep the texture in mind when making swaps!
Nuts: Optional, but I love adding walnuts or pecans for a nice crunch. If you have nut allergies, you can leave them out or use seeds like pumpkin or sunflower seeds instead!
How Do I Ensure My Muffins Are Fluffy and Not Dense?
Getting those jumbo muffins perfectly fluffy depends on a few key steps. Here’s how to get it right:
- Don’t Overmix: Once you combine wet and dry ingredients, mix just until everything is combined. Overmixing can make muffins tough.
- Room Temperature Ingredients: Let your eggs and any dairy come to room temperature. This helps your batter mix together more easily and create a better crumb.
- Proper Measuring: Use the spoon-and-level method for flour to avoid packing it too tightly in the cup. This can lead to dense muffins.
- Fill Properly: Fill your muffin tins about ¾ full. This allows room for the muffins to rise nicely without overflowing.
With these tips, you’re on your way to perfect, fluffy Jumbo Pumpkin Banana Muffins every time!
Jumbo Pumpkin Banana Muffins
Ingredients You’ll Need:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 cup canned pumpkin puree
- 2 ripe bananas, mashed
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ⅓ cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- Optional: ½ cup chopped walnuts or pecans
Time Needed:
This recipe takes about 15 minutes to prep and 25-30 minutes to bake. Allow some extra time for cooling, and you’ll have delicious muffins ready in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). This step is important to ensure even baking. While it’s heating, prepare your muffin tray by lining it with parchment liners or greasing it well.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt. This helps to evenly distribute the leavening agents and spices, giving your muffins a lovely flavor and rise.
3. Combine the Wet Ingredients:
In another bowl, mix together the canned pumpkin puree, mashed bananas, brown sugar, granulated sugar, vegetable oil or melted butter, eggs, and vanilla extract. Stir until everything is smooth and well combined. This mixture is what gives your muffins that yummy moisture!
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together until just combined. Be careful not to overmix, as this can make the muffins dense. If you’re using nuts, gently fold them in at this stage.
5. Fill the Muffin Tins:
Using a spoon or ice cream scoop, fill each muffin cup about ¾ full with the batter. This allows the muffins to rise properly without overflowing during baking.
6. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 25-30 minutes. To check if they’re done, insert a toothpick into the center of a muffin; if it comes out clean, they’re ready!
7. Cool the Muffins:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them stay fluffy and avoids sogginess.
8. Serve and Enjoy:
Your muffins are now ready to enjoy! Serve them warm or at room temperature. They make a wonderful breakfast or snack at any time of day!
Happy baking and enjoy these delicious Jumbo Pumpkin Banana Muffins!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast a small pumpkin until tender, then scoop out the flesh and puree it until smooth. Make sure to measure out 1 cup for your muffins.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them; they can be stored in the freezer for up to 3 months. Thaw at room temperature when ready to enjoy!
Can I Substitute the Sugar with a Sugar Alternative?
Yes, you can use sugar substitutes like Stevia or erythritol, but be sure to check the conversion ratio, as these can vary. You may need to adjust the quantity to achieve the desired sweetness.
What If I Don’t Have Jumbo Muffin Tins?
No problem! You can use a standard muffin tin; just decrease the baking time to about 18-22 minutes. Keep an eye on them and use the toothpick test to check for doneness!
