Pumpkin Spiced Banana Nut Muffins

 

These Pumpkin Spiced Banana Nut Muffins are a welcomed autumnal twist on a classic recipe. The warming spices pair so well against the mellow flavours of bananas and nut, it’s meant to be!

     

I have to admit something though. I am not completely on the pumpkin spice train. I mean, I know there are people who think pumpkin spice is life and dump it on their cereal.

That’s really, honestly not for me.

I enjoy the odd pumpkin spice latte, I love a good pumpkin pie.  That is about where the pumpkin spice starts and ends in my life.

These muffins though, they have made me expand my pumpkin spice circle of trust. It’s a seriously amazing way to punch up boring old banana nut muffins.

Don’t take my word for it though, try them yourself!

 

 

 

Looking for more Delicious Muffin Recipes?

Check out some of my favourite muffin recipes:

These Blueberry Oatmeal Greek Yogurt Muffins are bursting with blueberries and oats and make for a healthier muffin made with NO butter or oil! Perfect for breakfast, dessert or a light snack. I also love this Apple Oatmeal Greek Yogurt Muffin version as well.

These Browned Butter and Quinoa Peach Muffins feature the deep & rich flavour of browned butter with sweet peaches. These muffins are packed with protein, making them a satisfying breakfast choice.

Paired with a hot cup of coffee, these bakery style chocolate chip muffins make for a delicious breakfast time treat. This is a muffin recipe that is sure to be a favourite with your family!

These Butter Pecan Ice Cream Muffins are not only inspired by the classic treat but also feature the actual ice cream as an ingredient!

Lemon lovers will love these tangy lemon crumble muffins, a perfect addition to breakfast or mid-morning snack.

 

   

Pumpkin Spiced Banana Nut Muffins

Ingredients:

1 ½ cups of all purpose flour
½ teaspoon of salt
1 teaspoon of baking powder
1 teaspoon of baking soda
2 teaspoons of pumpkin spice
3 large ripe bananas, ripe
6 tablespoons of salted butter
1 teaspoon of vanilla extract
2/3 cup of brown sugar
1 egg, room temperature
2 tablespoons of milk
1 cup of chopped walnuts

 

Directions:

Preheat oven to 425 degrees Fahrenheit.

 

 

In a medium bowl whisk flour, salt, baking powder, baking soda, and pumpkin spice together and set to the side.

 

 

In a large bowl, blend bananas and butter together.

 

 

Add vanilla, brown sugar, egg, and milk. Mix well with a hand blender.

 

 

Gently pour dry ingredients into wet ingredients bowl. Mix with hand blender. DO NOT OVER MIX.

 

 

Once mixed, add in walnuts, and gently fold it in.

 

 

For jumbo muffins, grease muffin tins and divide evenly over 6 muffin tins.

For cupcake sized muffins, grease or add liners into cupcake tin. Divide evenly over 10-12 cupcake openings.

Bake at 425 for five minutes, then lower temperature to 350 degrees for 16-18 minutes for jumbo muffins and 13-14 minutes for cupcake sized muffins.

Remove from heat and allow muffins to cool.

 

 

Pumpkin Spiced Banana Nut Muffins
Ingredients
  • 1 ½ cups of all purpose flour
  • ½ teaspoon of salt
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 2 teaspoons of pumpkin spice
  • 3 large ripe bananas ripe
  • 6 tablespoons of salted butter
  • 1 teaspoon of vanilla extract
  • 2/3 cup of brown sugar
  • 1 egg room temperature
  • 2 tablespoons of milk
  • 1 cup of chopped walnuts
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. In a medium bowl whisk flour, salt, baking powder, baking soda, and pumpkin spice together and set to the side.
  3. In a large bowl, blend bananas and butter together. Add vanilla, brown sugar, egg, and milk. Mix well with a hand blender.
  4. Gently pour dry ingredients into wet ingredients bowl. Mix with hand blender. DO NOT OVER MIX. Once mixed, add in walnuts, and gently fold it in.
  5. For jumbo muffins, grease muffin tins and divide evenly over 6 muffin tins.
  6. For cupcake sized muffins, grease or add liners into cupcake tin. Divide evenly over 10-12 cupcake openings.
  7. Bake at 425 for five minutes, then lower temperature to 350 degrees for 16-18 minutes for jumbo muffins and 13-14 minutes for cupcake sized muffins.
  8. Remove from heat and allow muffins to cool.

 

 

 

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