Indulgent Banana and Pumpkin Recipes You'll Love
Indulgent Banana and Pumpkin Recipes You'll Love is a practical, flavor-forward banana and pumpkin recipes recipe with clear ingredients and step-by-step instructions. - **Yield:** 24 muffins (using two 12-cup pans).
Equipment
- skillet
- mixing bowl
- whisk
Ingredients
- 1 ¾ cups (210 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup mashed banana approximately 2 medium to large bananas
- ½ cup (118 ml) oil
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 2 large eggs room temperature
- 1 cup (240 g) canned pumpkin puree
- 3 tablespoons (38 g) coarse sugar for topping
- 1 teaspoon ground cinnamon for topping
Instructions
- Whisk flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a mixing bowl until combined.
- In a separate bowl, whisk mashed banana, oil, granulated sugar, brown sugar, and eggs. Stir in pumpkin puree until smooth.
- Gently fold dry ingredients into wet ingredients until just combined. Cover and let the batter rest at room temperature for at least 30 minutes while preheating the oven to 375°F (190°C).
- Whisk coarse sugar and cinnamon together for the topping. Line two 12-cup muffin pans with liners.
- Scoop batter into alternating cups of the muffin pans using a 3-tablespoon scoop. Sprinkle the cinnamon sugar topping over the batter.
- Bake at 375°F (190°C) for 18-22 minutes. Muffins are done when a toothpick inserted into the center comes out with moist crumbs or the center springs back when pressed.
- Cool in the pan for 5-10 minutes, then remove to a wire rack to cool completely.
Notes
- Bring all ingredients to room temperature before mixing for even incorporation and better texture.
- Do not overmix the batter; mix by hand until just combined to maintain fluffiness.
- Resting the batter for 30-60 minutes allows gluten to hydrate and helps the muffins rise taller.
- To prevent sogginess during storage, place paper towels in an airtight container (one layer on bottom, one on top) with the muffins.
- Store at room temperature for up to 4 days.
- Freeze cooled muffins individual
- Do not overmix the batter; mix by hand until just combined to maintain fluffiness.
- Resting the batter for 30-60 minutes allows gluten to hydrate and helps the muffins rise taller.
- To prevent sogginess during storage, place paper towels in an airtight container (one layer on bottom, one on top) with the muffins.
- Store at room temperature for up to 4 days.
- Freeze cooled muffins individual