Enjoy cozy fall mornings with these pumpkin banana muffins. Moist pumpkin banana muffins made more delicious with a cinnamon swirl and cinnamon icing.
WHAT ARE PUMPKIN BANANA MUFFINS?
Pumpkin banana muffins are moist, delicious muffins made with both pumpkin puree and ripe banana! To make them even more delicious, they are swirled with cinnamon sugar flavor and topped with cinnamon icing.
I love baking with both pumpkin and bananas. These pumpkin carrot cupcakes are so tender and flavorful and you can’t get more delicious than these banana cream pie cupcakes!
As much as I love these two ingredients, this is the first time I’ve combined them. I love the natural sweetness that ripe bananas add and both pumpkin and bananas add so much moisture.
PARTS OF THESE PUMPKIN BANANA MUFFINS
- Pumpkin Banana Muffins: Pumpkin puree and ripe banana make these muffins so moist. They’re flavored with warm fall spices.
- Cinnamon Sugar Swirl: Brown sugar and cinnamon sugar is sprinkled in the middle of the muffins before they bake. It adds the perfect additional touch of fall flavor.
- Cinnamon Icing: This simple three ingredient whipped cream makes the perfect topping!
WHAT’S IN THESE PUMPKIN BANANA MUFFINS?
FOR THE PUMPKIN BANANA MUFFINS
- All purpose flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Ginger: Pumpkin pie spice can also be used in place of one or all of these spices
- Allspice
- Nutmeg
- Pureed pumpkin (not pumpkin pie filling)
- A ripe banana, mashed
- Vegetable oil
- Granulated sugar
- Brown sugar, packed
- 2 large eggs, room temperature
- Buttermilk, room temperature
- Vanilla extract
INGREDIENTS FOR THE CINNAMON SUGAR SWIRL
- Brown sugar
- Cinnamon
INGREDIENTS FOR THE CINNAMON ICING
- Powdered sugar
- cinnamon
- milk
HOW TO MAKE THESE MUFFINS
- Mix together the cinnamon and brown sugar. Set aside. Make the muffin batter.
- Layer about a tablespoon and a half of the muffin batter. Sprinkle an even coat of cinnamon sugar over the batter. Cover the cinnamon sugar with another tablespoon or so of batter or until each muffin cup is 2/3 full.
- Bake then cool.
- Mix together the powdered sugar, cinnamon and milk.
- Drizzle the icing over the muffins.
- Enjoy!
TIPS FOR MAKING MUFFINS
- Spoon don’t scoop your flour: Dredging a measuring cup into flour causes you to use more four than needed. Too much flour will make your muffins dense and hard. My Baking Addiction has a great post all about how to measure flour accurately.
- Avoid over mixing the batter: Over mixing will result in dry, tough muffins. Mix until just combined.
WHAT CAN I USE IF I DON’T HAVE THESE SPICES?
You can substitute some or all of the spices for the muffin batter with pumpkin pie spice. If you don’t have pumpkin pie spice, you can add more cinnamon in place of any spice you don’t have. Make sure to use only cinnamon, however, for the cinnamon sugar swirl.
FREQUENTLY ASKED QUESTIONS ABOUT PUMPKIN BANANA MUFFINS
Yes. Canned pumpkin and pumpkin puree are both cooked and mashed pumpkin flesh.
Canned pumpkin is just cooked and pureed pumpkin with nothing added. Pumpkin pie filling is sweetened and has spices in it.
Ripe bananas are sweeter and have the best flavor for baking these muffins. Check out this great post from King Arthur Baking great on the best bananas for baking!
If you haven’t tried pumpkin and banana together, this recipe for pumpkin banana muffins is your chance! These muffins are moist, perfectly spiced and delicious! They’re so good I’m willing to bet you’ll want to enjoy them year round!
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Pumpkin Banana Muffins
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 37 minutes
- Yield: 17 muffins 1x
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
Moist pumpkin banana muffins made more delicious with a cinnamon swirl and cinnamon icing.
Ingredients
FOR THE CINNAMON SUGAR MIXTURE
- 1/3 cup brown sugar
- 1 1/2 teaspoons cinnamon
FOR THE PUMPKIN BANANA MUFFINS
- 1 3/4 cups plus 2 tablespoons all purpose flour
- 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon ginger*
- 1/4 teaspoon allspice*
- 1/4 teaspoon nutmeg*
- 1 cup pureed pumpkin (not pumpkin pie filling)
- 1/2 cup ripe banana, mashed
- 1/3 cup vegetable oil
- 1/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs, room temperature
- 1/4 cup buttermilk, room temperature
- 1 3/4 teaspoons vanilla extract
FOR THE ICING
- 1/2 cup powdered sugar
- 3/4 tablespoon– 1 tablespoon milk
- 1/8 –1/4 teaspoon cinnamon
Instructions
FOR THE CINNAMON SUGAR
- In a small bowl, stir together the brown sugar and cinnamon. Set aside.
FOR THE PUMPKIN BANANA MUFFINS
- Preheat oven to 375 F. Line a muffin tin with cupcake liners.
- In a large bowl whisk to combine the flour, baking soda, baking powder, sugars, cinnamon, ginger, allspice, nutmeg and salt.
- In a medium sized bowl, stir to combine the the oil, buttermilk, pumpkin puree, banana, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. Scoop about a tablespoon and a half of batter into each muffin cup. Sprinkle about 3/4 teaspoon evenly to make an even coat of the cinnamon sugar. Top with another tablespoon and a half or so of batter (enough to fill 2/3 full). Bake 14-17 minutes or until a toothpick comes out without wet crumbs when inserted in the middle of a muffin.
- Let cool in tin for 5-10 minutes then transfer muffins to a wire rack to cool completely. Once cooled, drizzle with icing, if desired.
FOR THE ICING
- In a medium sized bowl, stir together the powdered sugar, cinnamon and milk. Add more milk if icing is too thick. Add more powdered sugar if too thin. Spread or drizzle over the cooled muffins.
Notes
*pumpkin spice or additional cinnamon can be substituted for ginger, nutmeg, and or allspice in the batter
Keywords: pumpkin, banana, muffins, breakfast, brunch, brown sugar, cinnamon, fall
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