These Pumpkin Spice Banana Nut Muffins are fluffy and flavorful! I love adding extra walnuts and a sprinkle of cinnamon sugar on top for the most amazing texture.
¾-1cupchopped walnuts - 1/4 cup reserved for topping
optional cinnamon sugar for topping
Instructions
Preheat the oven to 375°F. We will turn it to 350 after the muffins go in; the initial higher bake time gives the fluffy muffins a chance to rise a bit taller.
Line a 12 cup muffin tin with parchment or paper liners.
In a medium bowl, mash the bananas with a fork or whip with an electric beater. Mix in pumpkin and add milk.
In another bowl, mix together the flour, cinnamon, pumpkin spice, baking soda, and salt.
LOVE pumpkin spice and cinnamon? You can totally add a little extra for a super spiced muffin.
Finely chop walnuts and set aside.
Cream the sugar and butter in a large mixing bowl until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Add the banana mixture to the butter mixture and mix until combined.
Add dry ingredients, mixing just until flour disappears.
Fold in 75% of the walnuts into the batter saving the remaining 1/4 cup for topping the muffins.
Batter will be very thick.
Divide evenly between lined muffin cups.
Sprinkle the tops of each muffin with cinnamon sugar. Optional but delicious!
Place muffin tin in oven and immediately reduce heat to 350°F.
Bake for approx. 25-27 minutes until a toothpick comes out clean from the center.
Carefully transfer muffins to a cooling rack and be sure to enjoy a muffin or two while they're still slightly warm. My favorite!
Notes
For bakery-style muffins I like to divide the batter into 10 muffins cups instead of 12, loading each muffin cup up past the brim. Adjust bake time by adding a minute or so to your total time, checking for doneness at the 25 minute mark. Enjoy!Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!