These Pumpkin Spice Banana Nut Muffins are the perfect balance of cozy flavors and wholesome goodness.
Made with ripe bananas, pumpkin purée, and crunchy walnuts, they’re naturally fiber-rich, packed with plant-based nutrients, and provide a good source of protein and healthy fats.
With less saturated fat and a light sweetness, they make a smart choice for breakfast, snacks, or meal prep.
Quick, easy, and satisfying—these muffins bring comfort in every bite.
Pumpkin Spice Banana Nut Muffins
Equipment
- 1 large mixing bowl
- 2 Medium Mixing Bowls
- 1 electric mixer or whisk
- 1 12-cup muffin pan
- 12 paper or parchment liners
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 cooling rack
Ingredients
- 8 tbsp 1 stick unsalted butter, room temperature
- ½ cup 100 g light brown sugar
- ½ cup 100 g granulated sugar
- 2 large eggs
- 2 medium/large extra-ripe bananas mashed
- ½ cup pumpkin purée
- 1 tbsp milk
- 1 tsp ground cinnamon
- ½ tsp pumpkin spice blend
- 2 cups 240 g all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ –1 cup chopped walnuts reserve ¼ cup for topping
- Optional: cinnamon sugar for sprinkling on top
Instructions
- Preheat and Prepare the Oven: Begin by preheating your oven to 375°F (190°C). This initial higher temperature helps the muffins rise tall and fluffy. Once the muffins go into the oven, you’ll immediately reduce the heat to 350°F (175°C) to ensure they bake evenly inside and out. While the oven heats, line a 12-cup muffin tin with parchment liners or standard paper cupcake liners. This prevents sticking and makes cleanup much easier.
- Mash Bananas and Mix Wet Ingredients: In a medium-sized mixing bowl, peel and mash the extra-ripe bananas using a fork or potato masher until no large chunks remain and the mixture is smooth. Stir in the pumpkin purée and milk, blending until the mixture is creamy and well combined. This banana-pumpkin mixture adds natural sweetness, moisture, and fiber to the muffins, giving them a soft, tender crumb.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, pumpkin spice blend, baking soda, and salt. Mixing these dry ingredients separately ensures that the leavening agents and spices are distributed evenly throughout the batter, preventing clumps of baking soda or spice pockets later on. If you love bold spice flavors, you can add an extra pinch of cinnamon or pumpkin spice here for a stronger aroma.
- Chop Walnuts for Batter and Topping: Take your walnuts and finely chop them with a sharp knife. Measure out about ¾ to 1 cup total. Set aside about ¼ cup for topping the muffins later, and keep the remaining portion ready to fold into the batter. The smaller pieces will mix more evenly, while the reserved larger pieces on top will toast during baking, adding a crunchy, bakery-style finish.
- Cream Butter and Sugars: In a large mixing bowl, add the softened butter, brown sugar, and granulated sugar. Using an electric mixer on medium speed (or a sturdy whisk and some arm strength), beat the mixture until it becomes light, pale, and fluffy. This creaming process incorporates air into the batter, which helps the muffins rise and gives them a soft, cake-like texture.
- Incorporate the Eggs: Crack the eggs into a small bowl to check for freshness, then add them one at a time to the butter-sugar mixture. Beat well after each addition until the mixture is smooth and fully emulsified. This prevents curdling and ensures the eggs bind the batter properly, giving structure and richness to the muffins.
- Blend in Banana-Pumpkin Mixture: Pour the banana-pumpkin mixture into the creamed butter and egg base. Mix gently on low speed or by hand with a spatula until everything is evenly combined. At this stage, the batter may look slightly thick and textured, but that’s perfectly normal—the moisture from bananas and pumpkin will balance it during baking.
- Add Dry Ingredients Carefully: Gradually add the dry ingredient mixture into the wet mixture. Use a spatula or wooden spoon to fold the flour mixture in gently. Mix only until you no longer see streaks of dry flour. Do not overmix—overworking the batter can develop too much gluten, resulting in dense or tough muffins. A slightly thick batter is expected here.
- Fold in Walnuts: Gently fold in about ¾ of the chopped walnuts into the batter. Reserve the rest for topping. The nuts not only add a crunchy texture but also provide plant-based protein and healthy fats, making the muffins more filling and nutrient-dense.
- Fill Muffin Cups Generously: Using a spoon or ice cream scoop, divide the batter evenly among the 12 prepared muffin cups. Fill each cup almost to the top, as this will give you tall, bakery-style muffins. If you prefer extra-large muffins, divide the batter into 10 muffin cups instead and increase the bake time slightly.
- Top with Walnuts and Cinnamon Sugar: Sprinkle the reserved walnuts evenly over the tops of the muffins. For an extra touch of sweetness and sparkle, lightly dust the tops with cinnamon sugar. This step is optional but highly recommended—it creates a crisp, sweet crust that contrasts beautifully with the soft interior.
- Bake and Adjust Temperature: Place the muffin pan in the preheated oven, then immediately reduce the oven temperature to 350°F (175°C). Bake for 25–27 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Baking at the initial higher temperature ensures a good rise, while the lower temperature prevents the muffins from over-browning.
- Cool Muffins Before Serving: Once baked, carefully remove the muffin pan from the oven and place it on a cooling rack. Allow the muffins to cool in the pan for about 5 minutes, then transfer them directly to the rack to cool further. Enjoy one warm straight out of the oven, but let the rest cool completely before storing.
Notes
- Use spotty, overripe bananas for maximum sweetness and moisture.
- Muffin batter will be thick, which is normal—don’t add extra liquid.
- For bakery-style muffins, fill only 10 muffin cups for taller results.
- The cinnamon sugar topping adds a lovely crunch, but it’s optional.
- Always allow muffins to cool on a rack to avoid soggy bottoms.
Chef’s Secrets for Perfect Muffins
The key to truly fluffy muffins lies in balancing moisture and aeration.
Creaming the butter and sugars until pale and fluffy helps create air pockets, which expand beautifully during baking.
Overripe bananas not only sweeten naturally but also provide a moist crumb without needing excess fat.
To avoid dense muffins, mix the dry ingredients into the wet ingredients gently—just until combined.
Folding instead of stirring vigorously keeps the texture tender.
Finally, that initial high-heat blast at 375°F gives the muffins a bakery-style rise before lowering the temperature for even baking.
Serving Suggestions to Enhance Flavor
These muffins are delightful on their own, but they can be elevated in simple ways.
Serve warm with a light smear of almond butter or cream cheese for extra richness.
For a balanced breakfast, pair them with a protein source like Greek yogurt, cottage cheese, or a smoothie.
They also make a wonderful side for brunch spreads with eggs, fresh fruit, and coffee.
For dessert, drizzle lightly with honey or maple syrup, or enjoy with a scoop of vanilla ice cream for a cozy fall treat.
Storage Tips for Freshness and Flavor
To keep these muffins soft and flavorful, store them in an airtight container at room temperature for up to three days.
Wrapping each muffin individually in plastic wrap or parchment helps prevent drying out.
For longer storage, they freeze beautifully—wrap each muffin in foil, place in a freezer-safe bag, and store for up to three months.
When ready to enjoy, thaw at room temperature or reheat in the microwave for 20 seconds.
For a just-baked taste, warm foil-wrapped muffins in a 350°F oven for 10–12 minutes.
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned pumpkin purée?
Yes! Homemade pumpkin purée works just as well as canned.
Just make sure it’s well-drained and smooth, since excess liquid can make the batter too runny.
2. What can I substitute for walnuts?
If you don’t have walnuts, pecans, almonds, or even pumpkin seeds make excellent alternatives.
For a nut-free version, try sunflower or chia seeds for crunch.
3. Can I make these muffins dairy-free?
Absolutely. Swap the butter for coconut oil or a dairy-free margarine, and use a plant-based milk like almond or oat milk.
The texture will remain light and fluffy.
4. How do I make the muffins less sweet?
Reduce the sugar slightly—by about 2 to 3 tablespoons of each type.
The ripe bananas and pumpkin naturally provide sweetness, so the muffins will still taste delicious.
5. Why are my muffins dense instead of fluffy?
This usually happens if the batter was overmixed or if the butter and sugar weren’t creamed long enough.
Be gentle when folding in the flour, and don’t skip the creaming step—it’s key to a light texture.
