Get ready to transform your breakfast game with the most irresistible Jumbo Pumpkin Banana Muffins that will make your taste buds dance with delight! Imagine sinking your teeth into a massive, moist muffin that combines the rich, comforting flavors of ripe bananas and sweet pumpkin, creating a fall-inspired treat that's impossible to resist. These aren't just ordinary muffins – they're oversized, flavor-packed masterpieces that will become your new weekend morning obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 jumbo muffins
Ingredients
- 1 cup mashed bananas
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Instructions
- Preheat the oven to 375°F (190°C). Generously grease a jumbo muffin tin with non-stick cooking spray or butter, ensuring each cup is fully coated.
- In a large mixing bowl, combine mashed bananas, pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and well-blended, with no visible lumps.
- In a separate bowl, sift together all-purpose flour, baking soda, cinnamon, nutmeg, and salt. This helps remove any potential flour clumps and ensures even distribution of leavening agents and spices.
- Gradually fold the dry ingredients into the wet mixture, using a spatula. Mix gently until just combined. Be careful not to overmix, as this can result in tough, dense muffins.
- Divide the batter evenly among the 6 jumbo muffin cups, filling each about 3/4 full. This allows room for the muffins to rise during baking.
- Optional: Sprinkle additional cinnamon or chopped nuts on top of each muffin for extra flavor and texture.
- Bake in the preheated oven for 22-25 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 tin for 10 minutes. Then, carefully transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days.
Tips
- For the most tender muffins, always remember the golden rule of muffin-making: mix your wet and dry ingredients just until combined. Overmixing can lead to tough, dense muffins.
- Use very ripe bananas for maximum sweetness and moisture. The darker and spottier the banana, the better the flavor!
- For extra moisture, you can substitute some of the vegetable oil with Greek yogurt or sour cream.
- To ensure your muffins rise perfectly, make sure your baking soda is fresh and not expired.
- Want to take these muffins to the next level? Try adding a sprinkle of coarse sugar on top before baking for a delightful crunch, or mix in some chocolate chips or chopped nuts for added texture.
- If you don't have a jumbo muffin tin, you can use a standard muffin tin – just reduce the baking time by about 5-7 minutes and check for doneness with a toothpick.
- These muffins freeze beautifully! Wrap them individually in plastic wrap and store in a freezer bag for up to 3 months.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 6g
Fat: 17g
Saturated Fat: g
Cholesterol: 45mg
