These Jumbo Pumpkin Banana Muffins are the perfect autumn treat! They are fluffy, moist, and packed with the warm flavors of pumpkin and banana. Plus, they’re super easy to make!
There’s just something cozy about the smell of these muffins baking. I can’t resist having one (or three) with my morning coffee. It feels like a warm hug in a muffin! ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for fluffiness. If you want a gluten-free option, try using gluten-free 1:1 flour blend. It works great in muffins!
Rolled Oats: Oats add texture and heartiness. You can substitute with quick oats if that’s what you have on hand. They will still blend well into the mix.
Brown Sugar: It gives a nice depth of flavor. You can use granulated sugar or coconut sugar instead, but keep in mind that it may be slightly less rich in taste.
Pumpkin Puree: Canned pumpkin is super convenient. If you prefer fresh, just roast and puree your own pumpkin. Sweet potato is also a great substitute!
Bananas: Ripe bananas add moisture and sweetness. If you don’t have bananas, applesauce can work as a substitute, but muffin texture might change a bit.
How Do I Ensure My Muffins Are Light and Fluffy?
To get those perfectly fluffy muffins, it’s crucial not to overmix the batter. When you combine the wet and dry ingredients, a few lumps are okay. Overmixing can lead to dense muffins.
- Mix ingredients until just combined; stop when you no longer see flour.
- Use room temperature eggs; they mix better!
- Make sure your baking powder and baking soda are fresh for proper rising.
Following these tips will give you delightful muffins that are soft and airy every time!
Jumbo Pumpkin Banana Muffins
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
- 1 cup canned pumpkin puree
- 2 ripe bananas, mashed
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts or chocolate chips (optional)
- Muffin liners or parchment paper for jumbo muffin tin
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25 to 30 minutes to bake. Altogether, you’ll need about 45 minutes to enjoy these delicious muffins fresh from the oven!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Begin by preheating your oven to 350°F (175°C). Line a jumbo muffin tin with muffin liners or parchment paper. This will help keep the muffins from sticking and make for easy cleanup!
2. Combine the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, rolled oats, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until everything is well mixed. Make sure there are no lumps!
3. Mix the Wet Ingredients:
In another bowl, combine the pumpkin puree, mashed bananas, vegetable oil (or melted butter), eggs, and vanilla extract. Mix until the ingredients are smooth and well-blended. This is where all the cozy flavors come together!
4. Combine Wet and Dry Ingredients:
Gently pour the wet ingredient mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, carefully fold the two mixtures together until just combined. Be careful not to overmix! If you’re using nuts or chocolate chips, now’s the time to add them.
5. Fill the Muffin Tin:
Spoon the batter into the prepared muffin tin, filling each liner about 3/4 full. This allows the muffins to rise without overflowing.
6. Bake to Perfection:
Pop the muffin tin into the oven and bake for 25 to 30 minutes. To check if they’re done, insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they’re ready!
7. Cool and Serve:
Once baked, let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. You can enjoy them warm or at room temperature!
8. Enjoy Your Muffins!
These jumbo pumpkin banana muffins make for a delightful snack or breakfast treat. Soft, moist, and bursting with flavor, they’re perfect any time of year but especially on those crisp fall mornings!
Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour. Just keep in mind that the muffins may be denser. You could also use a combination of both for a healthier option!
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you need to keep them longer, freeze them! Just wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months.
Can I Make These Muffins Vegan?
Absolutely! To make them vegan, substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) and use a plant-based oil instead of butter. Also, ensure your sugar is vegan-friendly!
What If I Don’t Have Ripe Bananas?
If you don’t have ripe bananas, you can use applesauce as a substitute, about 1/2 cup for the 2 bananas. However, for the best flavor, it’s worth waiting for those bananas to ripen if possible!