These Jumbo Pumpkin Banana Muffins are so fluffy and packed with flavor! With sweet bananas and warm spices, they are perfect for breakfast or a cozy snack.
Honestly, I love how they fill up my kitchen with such a nice autumn smell. They’re great warm with a bit of butter—it’s hard to stop at just one! 🧁
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is super convenient! If you don’t have it, you can make your own by steaming and pureeing fresh pumpkin. Just be sure to drain excess moisture for the right texture!
Bananas: Ripe bananas add sweetness and moisture. If you’re out of bananas, try using applesauce or even some Greek yogurt. Just adjust the sweetness if the substitute is sweet enough!
Spices: The mix of cinnamon, nutmeg, cloves, and ginger gives a lovely warmth. If you don’t have some, allspice can substitute well for a spiced flavor. Adjust based on your preference!
Butter: Unsalted butter keeps the flavors balanced, but you can use coconut oil or vegetable oil for a dairy-free option. Just melt the oil before using.
Flour: All-purpose flour is the standard, but you could swap half with whole wheat flour for added nutrition. Keep an eye on the moisture level if you substitute!
How Do I Achieve Perfectly Fluffy Muffins?
Fluffy muffins come from mixing the right amounts correctly. Here’s how to nail it:
- Make sure your ingredients (especially eggs and butter) are at room temperature. This helps everything blend smoothly.
- Avoid overmixing the batter! Mix until just combined. It’s okay if there are a few lumps; this keeps the muffins tender.
- Fill your muffin cups to about ¾ full. This allows space for the muffins to rise without overflowing.
- Using a crumb topping? It adds texture. Just make sure it’s crumbly before topping the muffins.
Baking time is also key! Each oven varies, so check for doneness a couple of minutes early with a toothpick. If it comes out clean, they’re good to go!
Jumbo Pumpkin Banana Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 teaspoon vanilla extract
For the Crumb Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar, packed
- ½ teaspoon ground cinnamon
- 3 tablespoons unsalted butter, cold and cubed
For the Drizzle (Optional):
- ½ cup powdered sugar
- 1 to 2 tablespoons milk or cream
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25 to 30 minutes to bake, for a total time of around 45 minutes. You’ll spend a few minutes mixing your ingredients, pouring the batter, and baking. Let your muffins cool, and they’re ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). To make sure your muffins come out easily, line a jumbo muffin tin with large muffin liners or grease each cup well with butter or cooking spray.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until everything is well blended. This will help evenly distribute all the lovely flavors!
3. Cream the Butter and Sugars:
In a large bowl, use a hand mixer to beat the softened butter, granulated sugar, and brown sugar together until it’s light and fluffy. This usually takes about 2-3 minutes. It’s all about creating that airy texture!
4. Add the Eggs:
One at a time, add the eggs, mixing well after each addition. This helps to ensure everything is properly blended together.
5. Stir in the Wet Ingredients:
Now, mix in the canned pumpkin puree, mashed bananas, and vanilla extract. Continue mixing until everything is well combined.
6. Combine Wet and Dry Ingredients:
Gradually add your dry mixture to the wet ingredients, mixing just until combined. Make sure not to overmix; a few lumps are perfectly fine!
7. Prepare the Crumb Topping:
In a small bowl, combine the flour, brown sugar, and cinnamon for the topping. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. This topping will make your muffins extra special!
8. Fill the Muffin Cups:
Divide the batter evenly among the jumbo muffin cups, filling each about ¾ full to allow room for rising. Sprinkle the crumb topping generously over each filled cup.
9. Bake the Muffins:
Pop the muffins in the preheated oven and bake for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Don’t forge the time can vary based on your oven!
10. Cool Down:
Once baked, remove from the oven and allow the muffins to cool in the tin for about 10 minutes. Then transfer them to a wire rack to cool completely.
11. Optional Drizzle:
If you want to add a sweet touch, whisk together powdered sugar, milk, and vanilla extract to make a drizzle. Once the muffins have cooled, drizzle this mixture over the top!
12. Serve and Enjoy:
These muffins are delightful served warm or at room temperature. Enjoy your delicious Jumbo Pumpkin Banana Muffins with a cup of coffee or tea!
These jumbo muffins are not just tasty—they’re bursting with warm spices and are wonderfully moist thanks to the banana and pumpkin. Perfect for those cozy mornings or any time you crave a homemade treat!
Can I Use Gluten-Free Flour in This Recipe?
Yes, you can substitute all-purpose flour with a gluten-free flour blend! Just make sure it contains xanthan gum to help with texture. The muffins may have a slightly different texture, but they should still turn out delicious!
How Do I Store Leftovers?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just thaw and warm them in the microwave before enjoying!
Can I Substitute Coconut Oil for Butter?
Absolutely! Coconut oil makes a great substitute for butter. Use it in the same measurement (½ cup) but melt it first before mixing it with the sugars. This will help achieve a similar texture!
What Adjustments Should I Make If I Want to Use Fresh Pumpkin?
If you’re using fresh pumpkin, cook and puree it first, just like you would for squash. Make sure to drain any excess moisture to avoid a soggy batter. You can usually replace the canned pumpkin in equal amounts! Fresh pumpkin can enhance the flavor even more!