These Pumpkin Banana Muffins are perfect for fall. Maple syrup and cinnamon combine for the perfect marble and they're done in just 30 minutes!
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🌟Why You'll Love this Recipe
- Quick and easy. This pumpkin muffin recipe is the perfect treat for fall. It is super simple to make and is a seasonal take on one of my favorite banana bread recipes, Marbled Maple Cinnamon Banana Bread.
- Full of warm spices and flavors. The cinnamon and nutmeg are the perfect 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.
- Pantry-friendly recipe. You need just a few simple ingredients that you most likely already have at home in your fridge and pantry.
🥘Ingredients and Substitutions
- Banana- make sure the banana is extra ripe, brown and spotty for the best results. 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 filling.
- Flour- 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.
See the recipe card below for the remaining ingredients and quantities.
📖Variations
- If you don't like bananas, you can replace the mashed banana with an extra cup of pumpkin puree.
- The recipe calls for cinnamon and nutmeg, but you can use pumpkin pie spice in their place. Use 1 ½ teaspoons.
🔪Instructions
- Combine all of the dry ingredients in a large bowl and mix until combined.
- Add the wet ingredients to another bowl. Next, pour the wet ingredients into the dry and stir until the batter is well mixed.
- Mix the marble ingredients in a small bowl.
- Evenly distribute the muffin batter throughout the muffin tin. I like to use a cookie scoop for this.
- Top each muffin with the maple swirl mix and swirl/marble it into the muffin batter.
- Bake until a toothpick comes out clean.
👩🏻🍳Chef Tips
- Use a ripe banana for the best results. They will mash much easier.
- Marble by using a fork, knife, or kabob skewer. I used a kabob skewer and it worked perfectly!
- Fill each muffin cup about ¾ of the way.
- 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, make sure the container is freezer-safe and store them for up to 3 months. Just reheat for about 30 seconds-1 minute in the microwave.
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Pumpkin Banana Muffins
These Pumpkin Banana Muffins are perfect for fall. Maple syrup and cinnamon combine for the perfect marble and they're done in just 30 minutes!
Muffins
Prep Time 10 minutes
Cook time 25 minutes
Total Time 35 minutes
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Ingredients
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
Maple Swirl
- 2 tablespoons maple syrup
- 2 teaspoon cinnamon
Instructions
- 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!
Sarah's Tips
- Use a ripe banana for the best results. They will mash much easier.
- Marble by using a fork, knife, or kabob skewer. I used a kabob skewer and it worked perfectly!
- Fill each muffin cup about ¾ of the way.
- 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, make sure the container is freezer-safe and store them for up to 3 months. Just reheat for about 30 seconds-1 minute in the microwave.
KITCHEN TOOLS NEEDED
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