Pumpkin Banana Harvest Muffins
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Why I Love This Recipe
Pumpkins and bananas both date back to ancient times: pumpkins are native to North America, dating back over 7,500 years, while bananas are one of the oldest cultivated plants, believed to have originated in Southeast Asia. The combination in these muffins brings two historical staples together in a delicious fusion!
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
2/3 cup light brown sugar, packed
1/2 cup granulated sugar, divided (1/4 cup + 1/4 cup)
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
2 ripe bananas, mashed
1/2 cup chopped pecans or walnuts (optional, toasted for extra flavor)
1/4 cup rolled oats (optional for topping)
Directions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with cooking spray.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
In a large bowl, using a hand mixer or a stand mixer with a paddle attachment, cream together the light brown sugar, 1/4 cup granulated sugar, and butter until light and fluffy, about 3 minutes.
Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
Mix in the pumpkin puree and mashed bananas until well blended. The mixture may look slightly curdled, but that's normal.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the chopped nuts if using.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
In a small bowl, combine the remaining 1/4 cup granulated sugar with the oats, then sprinkle this mixture evenly over the tops of the batter-filled muffin cups.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Pairs Well With
For an adult pairing, a spiced chai latte or a cinnamon-infused hot toddy would perfectly complement these muffins. For a non-alcoholic option, consider a rejuvenating apple cider or a simple creamy matcha latte.
Questions, Comments & Reviews
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