Pumpkin Banana Muffins
Quick and easy banana and pumpkin muffin recipe. A soft and spiced banana bread with pumpkin purée. Perfect for a fall-flavoured breakfast or snack.
Ingredients
- ⅔ cup superfine granulated sugar or caster sugar
- ½ cup light brown sugar or muscovado, firmly packed
- 10 tablespoon unsalted butter softened at room temperature
- 2 eggs
- 1 ripe banana
- ½ cup pumpkin purée
- 2½ cups all purpose flour or plain flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 3 oz chocolate chips (optional) dark, semi-sweet or milk chocolate
Instructions
- Begin by preheating your oven to 350°F (175C/155C Fan) and preparing a 12-hole muffin pan (see note).
- In a large mixing bowl, beat together the sugars and butter with a handheld electric beater or a stand mixer fitted with a paddle attachment. Beat for about 2 minutes until light and fluffy.
- Add the eggs and beat until smooth. Then add the pumpkin purée and ripe banana (see note), beating until incorporated.
- Sift the dry ingredients - the flour, salt, baking soda and spices - into the batter. Beat until just combined (see note). If using chocolate, add to the batter and fold through with a spatula.
- Divide the batter evenly amongst the 12 cavities of the muffin pan.
- Bake in the middle of the oven for 25-30 minutes. Check with a toothpick or skewer inserted in the middle of a central muffin - the muffins are done when this comes out clean.
- Once removed from the oven, allow to cool until able to handle to remove from the pan and place on a wire rack to finish cooling.
Notes
You can prepare your muffin pan by either greasing and flouring each cavity or simply using muffin cases.
When adding the ripe banana to the mixture, you can do this in one of two ways. If the banana is very ripe and soft, simply break it into chunks and add it straight to the batter. The beaters will mash this as it mixes. If your banana is still slightly firm, you may want to mash this in a small bowl first, before adding. Simply mash with a fork and then add to the batter.
I like to beat the flour into the batter only briefly and then finish the mixing with a spatula. This will help avoid overmixing, while giving you control to ensure no pockets of unmixed dry ingredients remain.
Nutrition
Calories: 266kcalCarbohydrates: 40.3gProtein: 3.9gFat: 10.2gSaturated Fat: 6.1gCholesterol: 52mgSodium: 214mgPotassium: 104mgFiber: 1.4gSugar: 18.6gCalcium: 18mgIron: 2mg
Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!