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Pumpkin Banana Muffins with Maple Glaze

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5 from 1 review

  • Author: Fadela
  • Total Time: 30 minutes
  • Yield: 12 muffins

Description

Soft and fluffy pumpkin banana muffins made with ripe bananas, pumpkin puree, and warm fall spices, topped with a sweet maple vanilla glaze.

Ingredients

Pumpkin Banana Muffins

  • 220 g (1¾ cups) all-purpose flour
  • 1 tsp ground cinnamon
  • ½ tsp pumpkin pie spice
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 120 ml (½ cup) vegetable oil
  • 100 g (½ cup) granulated sugar
  • 50 g (¼ cup) brown sugar, packed
  • 2 medium eggs, at room temperature
  • 2 tsp vanilla extract
  • 155 g (⅔ cup) pumpkin puree
  • 170 g (about ¾ cup) mashed ripe bananas

Maple Vanilla Glaze

  • 100 g (about ¾ cup + 1 tbsp) powdered sugar
  • 1 tsp vanilla extract
  • 1 pinch ground cinnamon (optional)
  • 2 tbsp pure maple syrup

Instructions

  1. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt until evenly combined. Set aside.
  2. In a large mixing bowl, combine the vegetable oil, granulated sugar, and brown sugar. Beat with an electric mixer for 2–3 minutes until smooth and well combined.
  3. Add the eggs and vanilla extract, then mix again until fully incorporated and the mixture is smooth.
  4. Add the pumpkin puree and mashed ripe bananas. Mix on low speed until everything is evenly combined.
  5. Add the dry ingredients to the wet mixture and gently fold with a spatula until just combined. The batter should be thick and slightly lumpy. Avoid overmixing to keep the muffins soft and fluffy.
  6. Preheat the oven to 425°F (220°C) and line a standard muffin pan with paper liners. Divide the batter evenly between the liners, filling each almost to the top for tall muffin tops.
  7. Bake for 5 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for another 10–12 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool slightly before adding the glaze.
  9. In a small bowl, whisk together the powdered sugar, maple syrup, vanilla extract, and optional ground cinnamon until smooth. The glaze should be thick but pourable. If needed, add a few drops of water to adjust the consistency.
  10. Drizzle the maple vanilla glaze over the slightly warm pumpkin banana muffins. Let it set for a few minutes before serving.

Equipment

Notes

Storage

Store in an airtight container for up to 3 days at room temperature, or freeze unglazed muffins for up to 3 months.

Recipe Tips

  • Use ripe bananas: Choose bananas with plenty of brown spots for the best flavor.
  • Use pure pumpkin puree: Avoid pumpkin pie filling and drain homemade puree if too watery.
  • Measure accurately: Weigh the flour and mashed bananas for consistent results.
  • Don’t overmix: Stop folding as soon as the flour disappears.
  • Keep the oven closed: Lower the temperature after 5 minutes without opening the door for tall muffin tops.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Muffins
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 268
  • Sugar: 24.9 g
  • Sodium: 163.6 mg
  • Fat: 10.2 g
  • Carbohydrates: 42.2 g
  • Protein: 3.1 g
  • Cholesterol: 27.3 mg

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Find it online: https://sweetlycakes.com/en/pumpkin-banana-muffins/