These Jumbo Pumpkin Banana Muffins are like a warm hug on a chilly day. With a perfect mix of pumpkin and banana, they are soft, fluffy, and totally delicious!
Honestly, these muffins make breakfast feel like a treat, and they fill the kitchen with amazing smells. I love them fresh out of the oven, but they’re just as good for a snack later!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for our muffins. If you’re looking to make them gluten-free, consider using a 1:1 gluten-free flour blend, and they should still turn out well!
Pumpkin Puree: Canned pumpkin puree is perfect for this recipe for its convenience. If you have fresh pumpkin, you can roast it and blend it, but canned saves time!
Banana: Ripe bananas add natural sweetness and moisture. If you’re out of bananas, unsweetened applesauce can also work, though the flavor will differ slightly.
Chocolate Chips: These add a sweet touch, but you can omit them for a more classic muffin. If you want a healthier option, try dark chocolate or dried fruits like raisins.
How to Get the Perfect Muffin Texture?
The key to fluffy Jumbo Pumpkin Banana Muffins is not overmixing the batter. Once you add the dry ingredients to the wet mixture, stir gently until just combined—some lumps are okay!
- Preheat the oven to ensure even baking.
- Use room temperature ingredients for better blending.
- Fill the muffin cups about ¾ full to allow for rising without overflow.
- Test doneness using a toothpick; it should come out with a few moist crumbs, not wet batter.
How to Make Jumbo Pumpkin Banana Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, melted and cooled
- ¾ cup brown sugar, packed
- 1 large egg
- 1 cup canned pumpkin puree
- 1 ripe banana, mashed (about ½ cup)
- ½ cup buttermilk or milk
- 1 teaspoon vanilla extract
Add-Ons:
- ½ cup chocolate chips (optional)
- Extra chocolate chips or chopped nuts for topping (optional)
How Much Time Will You Need?
You’ll need about 15-20 minutes for prep, and then bake the muffins for 25-30 minutes. Don’t forget to let them cool for a bit before diving in! Altogether, give yourself about an hour to make and enjoy these tasty muffins.
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). This step is super important to ensure the muffins bake evenly. Also, line a jumbo muffin tin with large paper liners or grease the cups well to prevent sticking.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This will help to evenly distribute the baking ingredients and spices. Set this bowl aside for later.
3. Combine the Wet Ingredients:
In a larger bowl, whisk together the melted butter and brown sugar until well blended. Then, add in the egg and mix until smooth. Next, stir in the pumpkin puree, mashed banana, buttermilk (or milk), and vanilla extract until everything is combined and smooth.
4. Bring It All Together:
Now, gradually add the dry ingredients mixture to the wet ingredients. You want to mix just until combined—avoid overmixing to keep those muffins fluffy! If you like, gently fold in the chocolate chips for a sweet surprise in every bite.
5. Fill the Muffin Cups:
Carefully divide the batter evenly among your jumbo muffin cups, filling each about ¾ full. If you’re feeling extra indulgent, sprinkle some more chocolate chips or chopped nuts on top before baking.
6. Bake:
Place the muffin tin in the oven and bake for 25 to 30 minutes. To check for doneness, insert a toothpick in the center of the largest muffin; if it comes out clean or with a few moist crumbs, they are ready!
7. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the tin for about 10 minutes. After that, transfer them to a wire rack to cool completely. Enjoy these scrumptious muffins warm or at room temperature, perfect with coffee or as a delightful snack!
Happy baking! Your kitchen will smell amazing, and you’re sure to love these Jumbo Pumpkin Banana Muffins!
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can use whole wheat flour! Just note that it may result in denser muffins. If you prefer a lighter texture, consider using half all-purpose flour and half whole wheat flour.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! To use fresh pumpkin, roast and puree it until smooth. One cup of fresh pumpkin puree is equivalent to one cup of canned, but make sure to fully drain any excess moisture to avoid soggy muffins.
How Can I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly and freeze for up to 3 months. Thaw at room temperature before enjoying them again!
What Can I Add for Extra Flavor?
Feel free to mix in nuts like walnuts or pecans, or add dried fruits such as raisins or cranberries. A dash of ginger or a sprinkle of pumpkin spice can also elevate the flavor if you’re looking for something special!
