Banana Pumpkin Muffins with Optional Brown Butter Maple Glaze 🍌🎃
If you’re looking for a moist, sweet muffin that combines the best of fall and a tropical twist, these Banana Pumpkin Muffins are exactly what you need. The natural sweetness of bananas and the earthy richness of pumpkin come together to create a muffin that’s not only delicious but also irresistibly tender and moist.
Why So Moist?
The key to the incredible moisture in these muffins comes from the combination of banana and pumpkin puree. Both ingredients are naturally moist and act as perfect binding agents without the need for too much extra fat. Bananas bring a sweet, tropical flavor that beautifully complements the warm, earthy notes of pumpkin. And as a bonus, their natural sweetness allows you to reduce the added sugar, making these muffins a bit lighter without sacrificing flavor!
Extra Sweetness from Bananas 🍌
Ripe bananas are a baker’s secret weapon. As they ripen, their starches turn into sugars, making them an ideal sweetener in baked goods. This not only enhances the flavor but also keeps the muffins naturally moist for longer. The banana in this recipe amplifies the sweetness of the pumpkin, creating a perfect balance of flavors without needing too much refined sugar.
Brown Butter Maple Glaze (Optional, But Recommended!) 🍁🧈
For those who want to take these muffins to the next level, the optional Brown Butter Maple Glaze adds a rich, nutty, and sweet finish. Brown butter brings an extra layer of depth to the glaze, while the maple syrup keeps it beautifully sweet and autumnal. Drizzle this over the muffins for a stunning visual and flavor boost. Plus, the glaze seeps into the muffin tops, making every bite even more luscious.
Perfect for Any Time of Day
These muffins are versatile enough to serve as a breakfast treat, a midday snack, or even a light dessert. The banana and pumpkin create a moist crumb that stays soft for days—if they last that long! And if you skip the glaze, you’ve got a less-sweet, healthier option that’s still packed with flavor.
Tips for Success:
- Use Overripe Bananas: The riper, the better! Bananas with lots of brown spots will bring the most natural sweetness and moisture.
- Don’t Overmix: To keep the muffins tender, mix the wet and dry ingredients just until combined. Overmixing can make the muffins dense.
- Spoon and Level Flour: Always spoon your flour into the measuring cup and level it off with a flat edge. Never scoop directly from the bag, as this packs the flour and results in too much, making the muffins dense or dry.
Try These Muffins Today!
Whether you enjoy them plain or topped with the luscious brown butter maple glaze, these Banana Pumpkin Muffins are bound to become a favorite in your kitchen. Perfect for fall baking, but honestly, you’ll want them year-round.
Happy baking! ✨
Pumpkin Banana Muffins with Maple Glaze
Ingredients
1 medium banana
1 1/3 cups pumpkin puree (pure pumpkin, not pie filling)
1/2 cup sugar
1/4 cup brown sugar
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp fine salt, heaping
2 tsp vanilla
1/2 cup oil
2 eggs, straight from the fridge
1 3/4 cup flour
1 tsp baking soda
1/2 cup chocolate chips
For the Optional Glaze:
1 TBSP butter
pinch of salt
1 TBSP maple syrup
1.5 TBSP cream
1 cup powdered sugar
Directions
- Preheat the oven to 425F. Place 12 paper liners into a standard muffin baking pan.
- Mash banana in a large bowl. Add pumpkin, sugar, brown sugar, cinnamon, cloves, ginger, nutmeg, vanilla, salt, and oil, and whisk until well incorporated. Then add eggs and whisk it in gently, incorporating them well, but without whipping too much air into the batter once the eggs are added.
- Measure flour by spooning it gently into your cups measure and leveling off with a butter knife without compressing the flour and add to a small bowl. Add baking soda and salt to the flour and mix it in. Sift your flour mixture into your pumpkin mixture and finish folding the flour well, yet gently, with a flexible rubber spatula. When the flour is nearly all folded (just a bit of flour still visible), stir in the chocolate chips and finish folding until the flour is fully incorporated. Divide evenly between the muffin pans. Consider garnishing with a few chocolate chips.
- Bake in preheated oven for 5 minutes, then, without opening the oven, reduce the heat to 375F and bake for about 15 minutes or so. I find the total baking time to be between 20-22 minutes, but test with a toothpick for doneness, ensuring it comes out clean with no wet batter on it (moist crumbs are ok). Remove from the oven and allow to cool for about 3 minutes.)
- Drizzle with the optional glaze: Drizzle the glaze over muffins while they are still slightly warm for the best absorption and flavor. You can also forgo drizzling and dip the muffins upside down into the glaze.
- For the Optional Glaze:
Brown the Butter:
Place the butter in a small saucepan over medium heat. Let it melt and then continue to cook, swirling the pan occasionally, until the butter turns golden brown and begins to emit a nutty aroma. Be careful not to let it burn. Once done, remove from heat and allow it to cool slightly.
Prepare the Glaze:
To the bowl with the browned butter, add a pinch of salt, maple syrup and cream. Whisk together until well combined.
Add the Powdered Sugar:
Gradually sift in the powdered sugar while whisking continuously to prevent lumps. Keep whisking until the glaze is smooth and has a pourable consistency. If the glaze is too thick, add an additional teaspoon of cream juice to thin it out.
