Description
These Wholesome Brown Butter Pumpkin Banana Muffins are quick, easy, and packed with fall flavor. Made with simple ingredients and a secret brown butter trick, they’re perfect for cozy mornings or grab-and-go snacks.
Ingredients
Scale
- 1/2 cup unsalted butter (113 grams)
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup pumpkin puree (120 grams)
- 1/2 cup brown sugar (100 grams), packed
- 1/4 cup granulated sugar (50 grams)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (180 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/4 cup milk (60 ml)
- 2 tablespoons turbinado sugar (for topping, optional)
- 1/4 cup chopped pecans or walnuts (for topping, optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- Brown the butter: In a small saucepan over medium heat, melt the 1/2 cup unsalted butter. Stir occasionally with a rubber spatula. After about 3-4 minutes, it will start to foam and turn golden. Watch for brown specks forming at the bottom. Once it smells nutty and looks amber, remove from heat immediately. Pour into a heatproof bowl to stop cooking. Let cool for 5 minutes.
- Mash the bananas: In a large mixing bowl, mash the 1 cup of ripe bananas with a fork until mostly smooth but with a few lumps.
- Mix the wet ingredients: To the mashed bananas, add the 1/2 cup pumpkin puree, 1/2 cup brown sugar, 1/4 cup granulated sugar, 2 eggs, 1 teaspoon vanilla extract, and the cooled brown butter. Whisk until well combined and smooth.
- Combine the dry ingredients: In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon ginger.
- Fold the dry into the wet: Add the dry ingredients to the wet mixture in two additions, alternating with the 1/4 cup milk. Use a rubber spatula to fold gently. Stop as soon as no streaks of flour remain. The batter should be thick but scoopable.
- Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. If using topping, sprinkle turbinado sugar and chopped pecans over each muffin now.
- Bake: Place the tin in the preheated oven and bake for 18-22 minutes. At 18 minutes, check with a toothpick inserted into the center—if it comes out clean or with a few moist crumbs, they’re done. The tops should be golden and spring back when lightly touched.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a cooling rack. Let cool completely if storing.
Notes
Don’t rush the brown butter; medium heat is key. Room temperature eggs help the batter come together smoothly. Measure flour correctly by spooning and leveling. Let the batter rest for 5 minutes for taller muffins. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use vegan butter and non-dairy milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 16
- Sodium: 220
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
Keywords: pumpkin banana muffins, brown butter muffins, easy muffin recipe, fall breakfast, healthy muffins