These Jumbo Pumpkin Banana Muffins are the perfect treat for fall! With the sweet taste of ripe bananas mixed with pumpkin spice, they are moist, fluffy, and smell amazing while baking!
Honestly, they’re so big and delicious that you might want to share—but I never do! I love having one with my morning coffee. They’re just too good to resist! 😄
Key Ingredients & Substitutions
Flour: All-purpose flour works well for these muffins. If you’re gluten-free, you can use a gluten-free flour blend. Just make sure it has a good structure for baking.
Pumpkin Puree: Canned pumpkin is a staple, but if you have fresh pumpkin, roasting and pureeing it from scratch will elevate the flavor!
Banana: Ripe bananas are a must for natural sweetness and moisture. Should you have a banana allergy, try unsweetened applesauce or mashed avocado for a different twist.
Nuts: I love walnuts for their texture, but you can easily replace them with pecans or omit them altogether if you’re looking for a nut-free muffin!
How Do I Ensure My Muffins Are Moist and Fluffy?
To get the perfect texture in your jumbo muffins, pay attention to mixing and baking times. Here are some tips:
- Mix dry and wet ingredients separately before combining. This helps distribute leaveners evenly, giving you a rise.
- Avoid overmixing! Stir the batter until just combined to keep it light and fluffy.
- Watch the baking time. Jumbo muffins may take longer to bake, so use a toothpick to check for doneness without drying them out.
By following these steps, you’ll have muffins that are soft, delicious, and sure to be a hit!
Jumbo Pumpkin Banana Muffins
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1 cup ripe mashed banana (about 2 medium bananas)
- 1/2 cup chopped walnuts or pecans (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25-30 minutes to bake. After that, you’ll need to let the muffins cool for about 10 minutes before serving. In total, you can enjoy your homemade muffins in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it’s warming up, line a jumbo muffin pan with parchment paper liners or grease each cup thoroughly. This will help prevent sticking!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until everything is well combined. This ensures that the spices and leaveners are evenly distributed throughout the muffins.
3. Prepare the Wet Ingredients:
In another bowl, mix the granulated sugar, brown sugar, and vegetable oil (or melted butter) until combined. Crack in the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract. Add the pumpkin puree and mashed bananas to this mixture, mixing until it’s nice and smooth.
4. Combine Ingredients:
Now, gradually add the dry ingredients to the wet ingredients, stirring gently just until everything is mixed. Be careful not to overmix, as this can make the muffins tough.
5. Add the Nuts:
Fold in the chopped walnuts or pecans carefully. If you like, save a few nuts to sprinkle on top before baking for a crunchy finish!
6. Fill the Muffin Cups:
Divide the batter evenly among the prepared jumbo muffin cups, filling each about 3/4 full. This will give them room to rise without overflowing.
7. Bake the Muffins:
Pop the muffin pan into the oven and bake for 25-30 minutes. You can check their doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
8. Cool and Serve:
Once baked, allow your muffins to cool in the pan for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy your warm muffins with a glass of milk or a cup of coffee!
These Jumbo Pumpkin Banana Muffins are perfect for breakfast, snacks, or any time you need a tasty treat. Enjoy!
Can I Substitute the All-Purpose Flour?
Yes, you can use a gluten-free flour blend if you need a gluten-free option. Make sure it is suitable for baking to achieve the right texture!
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, you can freeze them. Wrap each muffin individually in plastic wrap and then in foil before placing them in a freezer bag. They can last up to 3 months in the freezer!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, roast it until tender, then puree it until smooth. Fresh pumpkin adds great flavor and nutrition!
How Do I Make These Muffins Dairy-Free?
To make the muffins dairy-free, simply replace the butter with a neutral oil like coconut oil or vegetable oil, and ensure that any process ingredients, like the vanilla extract, are also dairy-free.