Start your fall mornings with these Pumpkin Banana Muffins. They are made with whole wheat and are great for breakfast or snack!
Hey guys, hope you all had a wonderful long weekend. We didn’t really go out anywhere but did a lot of cleaning. It felt like we threw away half of our house stuff, 😕 just kidding but it definitely felt like that! Anyway today I am excited to share the first pumpkin recipe of the season with you guys! Of course the first recipe that I post in September always involve pumpkins. It’s like mandatory! I think for the last few years, I have always started September with pumpkin recipes and it’s a tradition that will continue in the future as well.
Pumpkin and baking go hand in hand, in fact when I start brain storming pumpkin recipes, the baking ones always come first to my mind. I like savory pumpkin recipes too but baked goods always make it first to the list. So the very first recipe for this pumpkin season that I am sharing with you guys are these Whole Wheat Pumpkin Banana Muffins. These are spiced, soft and perfect with a cup of coffee on those cool fall mornings.
I am sure most of you like banana muffins. We all love them and make them often. And I am sure you guys must like pumpkin bread/muffins too. So I just combined the two and came up with these pumpkin banana muffins. These muffins get a bit of flavor from both which makes them a great option for breakfast or afternoon tea or a snack!
These Pumpkin Banana Muffins are
✓ made with white whole wheat flour. I love using white whole wheat flour in my muffins, makes them healthier.
✓ soft and moist due to the addition of banana, pumpkin and yogurt.
✓ spiced with cinnamon powder and pumpkin pie spice.
✓ perfect for breakfast or a snack.
As usual, I recommend using really ripe bananas for these muffins. You don’t want to use firm bananas here. The ripe ones give the muffins a more pronounced banana flavor and not to forget they make the muffins naturally sweeter too. For the pumpkin puree, I went with the canned stuff, you may of course use fresh pumpkin puree. As a food blogger, I often have to prepare recipes well in advance and that’s why have to resort to canned stuff like this pumpkin puree. I mean we can all agree that it will be difficult to find pumpkin in July!
These muffins are baked at a high temperature of 425 F degrees for initial 5 minutes and then at a lower temperature. The initial burst of temperature helps in raising the muffin batter and gives these muffins that nice dome. You don’t necessarily have to do it, you can simply bake them at 375 or 350 F degrees too.
The next few weeks are going to busy around here. My dad and brothers are visiting and will be staying with us for a month. I am thinking to make a huge batch of these pumpkin banana muffins and my favorite homemade granola and then I will be set for breakfast. Seriously though, what do you guys do for breakfast when you have busy mornings? I would love some suggestions!
*Pre heat oven to 425 F degrees. Line a 12 count muffin pan with liners. Set aside.
In a bowl whisk together white whole wheat flour, baking soda, baking powder, pumpkin pie spice, cinnamon powder and salt. Set aside.
Using the paddle attachment of your stand mixer or using your hand mixer, beat together pumpkin puree, mashed banana, oil and vanilla extract till smooth.
Add granulated sugar and mix till well combined.
Add the egg and the yogurt and mix till well combined.
Now fold in the dry ingredients and mix till just combined. Do not over-mix.
The batter for the pumpkin banana muffins is now ready.
Fill the cupcake liners with the batter all the way to the top.
Bake the muffins at 425 F degrees for 5 minutes and then reduce the temperature to 350 F degrees (with the muffins inside the oven – do not take them out) and bake for additional 12-15 minutes or until a toothpick inserted in the center comes out clean.
Enjoy these pumpkin banana muffins with coffee or chai!
* You may use all purpose flour in place of white whole wheat flour.
Serves: 10 muffins
- 1.5 cups (192 grams) white whole wheat flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1.25 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon powder
- ¼ teaspoon salt
- 2 large bananas (275 grams), mashed [around ¾ cup mashed banana]
- ¾ cup pumpkin puree
- 1 teaspoon vanilla extract
- 3 tablespoons canola oil or use any unflavored oil of choice.
- ½ cup + 3 tablespoons granulated white sugar (137.5 grams)
- ¼ cup plain yogurt
- 1 large egg, at room temperature
- Pre heat oven to 425 F degrees. Line a 12 count muffin pan with liners. Set aside.
- In a bowl whisk together white whole wheat flour, baking soda, baking powder, pumpkin pie spice, cinnamon powder and salt. Set aside.
- Using the paddle attachment of your stand mixer or using your hand mixer, beat together pumpkin puree, mashed banana, oil and vanilla extract till smooth.
- Add granulated sugar and mix till well combined.
- Add the egg and the yogurt and mix till well combined.
- Now fold in the dry ingredients and mix till just combined. Do not over-mix.
- Fill the cupcake liners with the muffin batter all the way to the top.
- Bake the muffins at 425 F degrees for 5 minutes and then reduce the temperature to 350 F degrees (with the muffins inside the oven - do not take them out) and bake for additional 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Transfer muffins on to a wire rack to cool completely.
Pumpkin Banana Muffins