These Maple Swirl Pumpkin Banana Muffins are perfect for fall. Maple syrup and cinnamon are perfect compliments for pumpkin in this recipe. Pair one of these muffins with your favorite latte or cup of tea.
This pumpkin muffin recipe is the perfect treat for fall or to be honest, all year round. It is a seasonal take on one of my favorite banana bread recipes, Marbled Maple Cinnamon Banana Bread.
The cinnamon and nutmeg are the perfect warm and cozy spices for when the weather starts to get cold and they help to enhance the pumpkin flavor. These muffins will make your house smell amazing and it will be hard to eat just one muffin.
You will need basic baking ingredients for this recipe, including one of my staples- maple syrup. See the recipe card below for quantities.
- Ripe banana- make sure the banana is extra ripe, brown and spotty. Unripe bananas will not mash easily and are not as sweet.
- Pumpkin puree- use canned or fresh, unsweetened pumpkin puree. Don't use canned pumpkin pie.
- Cinnamon and nutmeg- you can use pumpkin spice in place of cinnamon and nutmeg. Use 1 ½ teaspoons.
Combine all of the dry ingredients in a large bowl and mix until combined. Add the wet ingredients to another bowl. Next, pour wet ingredients into the dry and stir until well combined. Mix the marble ingredients in a small bowl.
Evenly distribute the muffin batter throughout the muffin tin.
Top each muffin with the maple swirl mix and swirl/marble into the muffin batter.
Bake until a toothpick comes out clean.
Hint: Marble by using a fork, knife, or kabob skewer. I used a kabob skewer and it worked perfectly!
If you don't like bananas, you can replace the mashed banana with an extra cup of pumpkin puree.
This muffin recipe uses cinnamon and nutmeg, but you can use pumpkin pie spice in their place. Use 1 ½ teaspoons.
I used all-purpose flour in these pumpkin banana muffins, but a gluten-free 1:1 baking flour would be a great substitute. I have not tested other flours in this recipe.
Gather the following items and let's start baking:
- Mixing bowls- you'll need 2-3 mixing bowls.
- Measuring cups and spoons needed: ½ teaspoon, 1 teaspoon, 1 tablespoon, ½ cup, and 1 cup.
- Muffin tin- I used a silicone muffin tin for this recipe, but a metal muffin tin will work great. You can also use cupcake liners if you wish.
- Potato masher- use this to mash the banana.
- Mixing utensil- spatual and/or whisk.
- Knife, fork or kabob skewer for marbling the batter.
- Cooling rack
Store the muffins in an airtight container or bag. They will last 1-2 days on the counter and about a week in the fridge.
If freezing, making sure the container is freezer-safe and store for up to 3 months.
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Maple Swirl Pumpkin Muffins
- 1 ripe banana mashed
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup maple syrup
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 teaspoon cinnamon
- Preheat the oven to 350 degrees F and grease a muffin tin with cooking spray or line with muffin liners.
- Combine all of the dry muffin ingredients in a large bowl and mix until combined. Add the wet ingredients to another bowl. Then pour the wet ingredients into the dry and stir until well combined.
- Combine the marble ingredients in small bowl.
- Evenly distribute the batter throughout the muffin tin, filling each cup about ¾ full.
- Top each muffin with about 1 teaspoon of the maple swirl mix and swirl/marble, using a fork, knife, or kabob skewer.
- Bake for 20-25 minutes or until a toothpick comes out clean. Allow the mufins to cool for 10 minutes on a cooling rack, remove muffins from the tin and enjoy!
If you make this recipe, please leave a rating and a comment. I love to know what you are making and ratings help me to create more delicious recipes for you!
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.