After making some Homemade Pumpkin Butter, I needed to bake with it. I had bananas on the counter and was in the mood for muffins. We liked them so much that I baked another batch, the next day. Instead of jumbo muffins, I made mini muffins and regular muffins. The mini muffins went to Landon’s school for his kindergarten class. The container came back empty.
This recipe makes eight jumbo banana and pumpkin muffins or twenty-four minis + 6 regular muffins. Oh, these are also made with white whole wheat flour.
Landon loved them and wanted to take them to school for snack time. These jumbo banana and pumpkin butter muffins were such a delicious snack. I had one for breakfast with my morning pumpkin spice latte.
The tops of these muffins are sprinkled with sugar, before baking. Which provides a sweet crunch. To get the nice muffin dome on top, I baked at 425F degrees for the first 5 minutes and then turned the temperature down to 375 F degrees, and finish baking. Grab your muffin pan and bake some jumbo muffins!
Jumbo Banana and Pumpkin Muffins – Makes 8 jumbo muffins
1 large ripe banana – mashed
1 cup pumpkin butter
1/4 cup vegetable oil
1 cup milk
1 1/2 teaspoons vanilla
1 1/4 cups sugar
1 1/2 cups white whole wheat flour
1 1/2 cups All purpose flour
4 teaspoons baking powder
1/4 teaspoons salt
1 teaspoon cinnamon
extra sugar to sprinkle on top
STEP ONE: Preheat oven to 425 F degrees. Spray a jumbo muffin pan with non-stick cooking spray or liners, set aside.
STEP TWO: In a large bowl, whisk the mashed banana, pumpkin butter, oil, milk and vanilla. Add the eggs and whisk to incorporate. Pour in the sugar and mix well. Once those ingredients are fully incorporated, add the dry ingredients. Mix in both flours, baking powder, salt and cinnamon. Just mix until combined, don’t over mix.
STEP THREE: Evenly pour batter into prepared muffin tin. Generously, sprinkle sugar over the tops of muffins and bake at 425 F degrees for 5 minutes. Once the 5 minutes are up, turn down the temperature to 375 F degrees and bake for 28 – 30 minutes ( you don’t need to remove muffins from oven, when turning down the temperature). Allow to cool.
NOTES: Instead of making jumbo muffins – I was able to get 24 mini muffins and 6 regular muffins total, from this recipe. Baking mini muffins – Preheat oven to 375 F degrees and bake for 12 minutes.
Baking regular muffins – Preheat oven to 425 F degrees and bake for 5 minutes and then turn down heat to 375 F degrees and bake for 18 minutes.
Bake up some memories!
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