This easy banana bread muffins recipe with pumpkin makes quick and easy banana muffins you can snack on at breakfast or right before bed! Enjoy them with a tall cup of milk or a fresh cup of coffee. Serve them in the afternoon with an easy orange zest glaze and a good cup of tea.
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This easy muffin recipe will bake to a dense, moist, and cakey texture. It’ll make moist muffins that draw lots of moisture from both the mashed bananas and the pumpkin purée.
In order to get a rich banana flavor, I used my own banana bread recipe. It makes my favorite banana bread using a lot of the same ingredients. I adapted this simple recipe to create banana muffins that you can make with just 2 bananas.
Simple Banana Muffins with Pumpkin
The main difference between the original banana bread and these easy banana muffins is the addition of pumpkin and a few fall spices. A little pumpkin provides moisture, a slightly more dense texture, and lots of nutritional value. The same Libby’s pumpkin puree I used to make these muffins can be used to make easy baked pumpkin donuts in the fall.
Pumpkin is a B-vitamin rich ingredient that also contains vitamin A, vitamin C, calcium, potassium, and the list goes on! The banana alone is also a rich source of fiber.
That’s why it’s okay to bake these up and treat yourself to this simple homemade snack! Feel free to enjoy these easy little 3-bite banana muffins in morning with that cup of OJ on the go! You’ll get servings of fruit and veggie all baked up into moist little dense muffins that make snacking a delight.
To make this banana muffins recipe you’ll grab a lot of the same basic ingredients you would use to make banana bread.
Ingredients to Make Easy Banana Muffins
- Overripe bananas – brown bananas, the darker the skin, the better
- Brown sugar – packed
- Salt
- Baking powder
- Baking Soda
- All purpose flour
- Ground ginger – baking spice
- Cinnamon – ground baking spice
- Allspice – ground baking spice
- Vanilla – heaping teaspoon
- Egg
- Melted butter – unsalted
- A can of Libby’s pumpkin puree – plain
How To Make Banana Bread Muffins
Scoop and Bake your muffins
Enjoy These Easy banana bread Muffins in the Fall, At Breakfast, or Brunch!
Enjoy this quick and easy banana bread muffins recipe anytime you crave a satisfying yet healthy little baked treat with big banana flavor.
The added pumpkin and spices also make these the best banana muffins for enjoying on crisp fall days with your favorite pumpkin spice latte.
This favourite banana muffin recipe also makes quick little muffins to bake in the fall and gift to friends in a small tin. Bake them up the night before and put them out with morning drinks at brunch. They can be enjoyed virtually anytime of day for any occasion!
Moist Breakfast Banana Bread Muffins Recipe with Pumpkin
Ingredients
- 2 Ripe Bananas - the darker the skin, the better
- ¾ cup Brown Sugar - packed
- 1 whole Egg
- 1½ cups All Purpose Flour
- ¼ cup Melted Butter - unsalted
- ½ cup Libby's Pumpkin Puree - plain
- 1 tsp Vanilla - heaping teaspoon
- 1½ tsp Baking Soda
- ¼ tsp Baking Powder
- ½ tsp Salt
- ½ tsp Ground Ginger - baking spice
- 1½ tsp Cinnamon - ground baking spice
- ½ tsp Allspice - ground baking spice
Instructions
- Pre-heat your oven to 350 degrees F and spray your muffin tin with cooking spray OR thoroughly rub inside all over with a bit of butter then dust the greased surface of each muffin cup evenly with flour. Turn the muffin pan around as needed to help the flour coat the interior of each cup. Tap the pan to remove excess flour and set aside.
- Grab a large bowl and peel and toss in your 2 overripe bananas. Mash your bananas with a fork until until they form a soft gooey consistency. Set aside.
- In a separate medium bowl, grab a sifter and set it over your bowl. Add all purpose flour, salt, baking soda, baking powder, cinnamon, ground ginger, and allspice to the sifter. Shake sifter to combine dry ingredients and clear any lumps as the dry mixture passes through and into the bowl. Set aside.
- Returning to the large bowl with the smashed bananas, splash in your heaping teaspoon of vanilla extract, egg, brown sugar, melted butter, and pumpkin puree. To combine, use a hand mixer or spatula, stirring everything until just combined. Do not over stir.
- Pour half of the sifted flour mixture into the large mixing bowl with banana pumpkin mixture and combine using your hand mixer or spatula. Now pour in the second half of the sifted flour mixture and continue to stir until flour is evenly mixed into the batter. *Optional, at this point you can now stir in 1 cup of either chopped nuts such as pecan, or dried fruit like raisins or cranberries, if desired, and combine.
- Add the batter to each of your muffin cups in the muffin pan using a 1 oz ice cream scooper to scoop the batter. Add one scoop full to each cup in the tin.
- Bake the pumpkin banana bread muffins in your 350 degrees F preheated oven for about 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- When bake time is up, remove muffin tin from the oven and let muffins cool in the tin for 5 to 8 minutes then flip over onto a rack and let sit on cooling rack for an additional 30 minutes. Serve as is or dust with plain powdered sugar once completely cooled.
