What do you get while you cross your favourite banana bread with actual pumpkin puree and comfy pumpkin pie spices? OH, simply essentially the most excellent, fluffy, tender pumpkin banana muffins made completely candy with just a little pure maple syrup and further ripe bananas.
It’s nearly October, so we’ve began including pumpkin to something and every thing. I knew I needed to re-share the proper pumpkin muffin to bake up with the youngsters or make for your self to get pleasure from for breakfast or a snack throughout busy weeks! These infants are really easy to make and such a good way to make use of up further pumpkin puree. Add chocolate chips as a result of why the hell not?
They’re freezer-friendly, and further particular while you combine crunchy walnuts or pecans within the batter, too. I do know you’ll love them!
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Substances in these banana pumpkin chocolate chip muffins
These completely fluffy banana pumpkin muffins are naturally sweetened, simply made dairy-free, and pack tons of cozy pumpkin taste. Right here’s what you’ll have to make them:
- Flour: we’re utilizing a mixture of all-purpose flour and white entire wheat flour to present the muffins their mild and fluffy texture. You should utilize extra all-purpose flour or entire wheat pastry flour for the white entire wheat flour in the event you’d like.
- Flaxseed meal: I really like the addition of flaxseed meal in these muffins as a result of it provides a lift of omega-3s and fiber.
- Spices: be at liberty to make use of pumpkin pie spice to deliver out the nice and cozy fall flavors, or just use cinnamon if that’s what you might have readily available.
- Baking staples: don’t overlook the baking soda AND baking powder, salt, and vanilla extract.
- Bananas: tremendous ripe bananas (with plenty of brown spots) assist give the muffins moisture and sweetness!
- Pumpkin puree: can’t have pumpkin muffins with out pure pumpkin puree. Learn to make your individual puree from a full pumpkin in this submit.
- Maple syrup: just a little pure maple syrup offers the muffins the proper taste and sweetness.
- Oil: we’re additionally including a little bit of oil for moisture — olive oil or melted, cooled, coconut oil will work.
- Milk: the ultimate part for completely moist banana pumpkin muffins? Any milk you’d like! You solely want just a little. I sometimes use unsweetened vanilla almond milk.
- Egg: you’ll want 1 egg to assist the muffins bake up correctly.
- Combine-ins: I really like including darkish or semi-sweet chocolate chips to those muffins as a result of pumpkin + chocolate = life. Use dairy-free chocolate chips to maintain the recipe dairy-free. You too can combine in some chopped walnuts or pecans in the event you like just a little crunch!
Can I make them gluten-free or vegan?
- To make gluten-free: use a 1:1 all-purpose gluten-free flour for the all-purpose and white entire wheat flour.
- To make vegan: I haven’t examined these pumpkin banana chocolate chip muffins utilizing a flax egg, however I think that it’ll work. Let me know within the feedback in the event you strive it! Then you should definitely use dairy-free milk and dairy-free chocolate chips.
Add a dietary booster
I like to stir 2 to three tablespoons of hemp hearts into the batter with the chocolate chips to spice up the protein and add tons of nutritional vitamins and minerals. You received’t even be capable to discover!
Can I exploit frozen bananas?
Yep! Simply you should definitely thaw your bananas fully and drain off the surplus liquid in order that the muffins don’t come out too moist.
Jazz them up with a scrumptious frosting
One among my favourite methods to jazz up these pumpkin banana muffins? Add a luscious cinnamon cream cheese frosting from this recipe! You’ll be able to both omit the chocolate chips and simply add the frosting, or get just a little wild and have each.
Make it into pumpkin banana bread
- Merely make the muffin batter as directed.
- Pour right into a greased 8 1/2 x 4 1/2 inch loaf pan.
- Bake for 50-60 minutes or till a toothpick inserted into the center comes out clear. Simple!
Don’t overlook these muffin baking ideas
- Use further ripe bananas. I imply EXTRA ripe and nearly brown. They’ll give your muffins a pure sweetness.
- Use contemporary baking soda & powder. This can be sure that the muffins rise correctly. In case your baking soda or baking powder is greater than 3 months previous I’d recommend swapping it out.
- Keep away from overmixing the batter. Combine the flour into your moist components till it’s simply mixed. In case you overmix the batter you could find yourself with dense muffins which might be nearly rubbery, which we don’t need. It’s okay if there are some lumps of banana within the batter!
Storing & freezing these pumpkin banana muffins
- To retailer: let the muffins cool fully, then hold them in an hermetic bag or container within the fridge for optimum freshness (particularly throughout summer season months).
- To freeze: wrap muffins individually in freezer-safe baggage or retailer them in a big freezer bag. Once you’re able to get pleasure from them, reheat for 30-45 seconds within the microwave or just thaw them at room temperature.
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I hope you like these banana pumpkin muffins! In case you make them you should definitely depart a remark and a ranking so I understand how you preferred them. Get pleasure from, xo!
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Banana Pumpkin Chocolate Chip Muffins
Pumpkin banana muffins with a lift of additional diet because of flaxseed meal! These scrumptious muffins style like a cross between pumpkin and banana bread and are filled with fiber and omegas because of flaxseed meal and non-obligatory walnuts. Freezer-friendly and the proper factor to make when you have to expend leftover pumpkin puree.
Substances
- Dry components:
- 1 cup (120g) all function flour
- ½ cup (57g) white entire wheat flour*
- ¼ cup (30g) flaxseed meal
- 1 teaspoon pumpkin pie spice (or cinnamon)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Moist components:
- 2 very ripe spotty medium to massive bananas, mashed
- ⅔ cup (163g) pumpkin puree
- ⅓ cup (104g) pure maple syrup
- ¼ cup (50g) extra-virgin olive oil (or sub melted coconut oil)
- ¼ cup (60g) unsweetened vanilla almond milk (or milk of selection)
- 1 massive egg, at room temperature
- 2 teaspoons vanilla extract
- Combine-ins:
- ½ cup (90g) darkish or semi-sweet chocolate chips, plus 2 tablespoons for sprinkling on prime
- Elective: 1/2 cup (56g) chopped walnuts (or sub pecans)
Directions
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Prep your pan: Preheat the oven to 350 levels F. Line a 12-cup muffin pan with muffin liners and spray the within of the liners with nonstick cooking spray to forestall sticking.
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Whisk the dry components: In a big bowl, whisk collectively the all function flour, white entire wheat flour, flaxseed meal, pumpkin pie spice, baking powder, baking soda, and salt till nicely mixed.
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Combine the moist components: In a separate massive bowl, whisk collectively mashed banana, pumpkin, pure maple syrup, olive oil, milk egg, and vanilla till nicely mixed.
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Make the batter: Add the dry components to the moist components and use a picket spoon to combine collectively till the batter is simply mixed. DO NOT overmix. Fold in ½ cup chocolate chips and walnuts (or pecans), if utilizing.
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Bake: Divide batter evenly into muffin liners, then sprinkle every muffin with just a few further chocolate chips. Bake for 20-25 minutes or till the toothpick comes out with just some crumbs hooked up.
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Cool muffins for five minutes then take away from the pan and switch to a wire rack to complete cooling. Muffins are greatest served heat and even higher the following day. Makes 12 muffins.
Vitamin
Serving: 1muffin (with out nuts)Energy: 205calCarbohydrates: 30.1gProtein: 3.3gFats: 9.1gSaturated Fats: 2.5gFiber: 3.1gSugar: 13.3g
Recipe by: Monique Volz // Bold Kitchen | Images by: Eat Love Eats
This submit was initially printed on November fifteenth, 2024, and republished on September twenty seventh, 2025.