Pumpkin banana muffins are an easy one bowl recipe, that gives the fluffiest, most flavorful muffins. They're filled with warm spices and lots of chocolate chips, with the perfect mix of banana and pumpkin.
These pumpkin banana muffins are moist, sweet and perfectly spiced. Not to mention so quick and easy to make for a quick breakfast, snack or to throw in kids lunches.
For more pumpkin recipes you should try my pumpkin white chocolate chip cookies, pumpkin pie with graham cracker crust, or my pumpkin protein muffins.
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Why You Will Love These Muffins
- PERFECT FOR GRAB & GO: I love prepping muffins and then freezing to have on hand when I need a snack.
- EASY TO MAKE: You can make these in one bowl and 30 minutes total.
- SO SOFT & MOIST: You won't believe how soft these muffins are, and they stay fresh tasting for a few days
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I love the depth of flavor that browning the butter gives to these muffins. But if you don't want to spend the time you can just use melted butter.
- Banana: I have found that one large mashed banana seems to always work, so I don't bother measuring.
- Pumpkin: You will be using canned pumpkin puree, not pumpkin pie filling.
- Chocolate Chips: I use semi-sweet, but you could also sub in milk chocolate, white chocolate or skip the chocolate all together.
- Turbinado Sugar: This is a coarse, thick sugar that adds a nice crunchy topping to muffins and quick breads.
Recipe Instructions
Here is how to make these muffins. You will need a large bowl and a muffin tin.
Step 1: Start by browning the butter. You'll take ½ cup of butter and melt in a medium saucepan, and then continue to cook beyond the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from the ideal amber brown to burnt fairly quickly. Once finished browning, pour into a bowl and allow to cool completely. You want all the little brown bits. Those are what is going to give it the flavor.
Step 2: In a large bowl mash your large banana. Add brown butter, sugar, eggs, pumpkin purée and vanilla, whisking or beating until smooth.
Step 3: Pour the baking soda, salt, pumpkin spice and flour into the bowl of wet ingredients and whisk until just combined. Do not overmix. Fold in chocolate chips.
Step 4: Using a ¼ cup cookie scoop, scoop batter into prepared muffin cups. You want muffin cups to be completely full. Top with a few additional chocolate chips and some turbinado sugar.
Step 5: Bake for 17-20 minutes, or until a toothpick inserted in the middle comes out clean.
Expert Baking Tips
- I have found that I get the best rise on my muffins when I space them out in my muffin tin, and use 2 tins instead of one. But it is not necessary.
- Allowing the muffin batter to sit for 20-30 minutes will help the baking soda activate, and also help the flour to soak up some of the liquid. This will also help with the rise of the muffins.
- Adding the turbinado or coarse sugar to the top of the muffins before baking helps give that bakery style look and taste.
FAQ
Yes, but sometimes the texture of fresh is not as thick and so the muffin batter might be slightly runnier.
Yes, you can do either. If making them mini I would suggest baking for 10-12 minutes. If making them jumbo I would bake for about 25-30 minutes.
The best way to tell if muffins are done is by watching for a light golden rim around the edge, and if you lightly touch it in the center it will bounce back. If it's still shiny in the middle, it might need a couple more minutes.
Storing & Freezing
These pumpkin banana muffins should be stored in an airtight container at room temperature for 3-4 days for remaining fresh. Keep in mind that the tops of the muffins will start to soften once sealed in a container.
I love freezing my muffins and pulling them out for a quick on the go breakfast. You can store them all together in a large ziplock bag or airtight container, or place them in individual bags so you can grab one every time you want one.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Pumpkin Banana Muffins
Ingredients
- ½ cup butter browned and cooled
- 1 large banana
- 1 cups granulated sugar
- 2 large eggs room temperature
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- ½ teaspoon soda
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1½ cups all-purpose flour
- 1 cup chocolate chips
- turbinado sugar for topping
Instructions
- Start by browning the butter. You'll take ½ cup of butter and melt in a medium saucepan, and then continue to cook beyond the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from the ideal amber brown to burnt fairly quickly. Once finished browning, pour into a bowl and allow to cool completely. You want all the little brown bits. Those are what is going to give it the flavor.
- Preheat the oven to 350°F and fill muffin cups with liners or spray with non-stick spray.
- In a large bowl mash your large banana. Add brown butter, sugar, eggs, pumpkin purée and vanilla, whisking or beating until smooth.
- Pour the baking soda, salt, pumpkin spice and flour into the bowl of wet ingredients and whisk until just combined. Do not overmix. Fold in chocolate chips.
- Using a ¼ cup cookie scoop, scoop batter into prepared muffin cups. You want muffin cups to be completely full. Top with a few additional chocolate chips and some turbinado sugar.
- Bake for 17-20 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow to cool for about 10 minutes before removing from pan.
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