These high altitude pumpkin banana muffins are moist and fluffy with a perfectly rounded muffin top, a hint of warm spices and crunchy pumpkin seeds on top.
You might also love these pumpkin chocolate chip muffins, sweet potato crumb muffins, and banana bread.
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Why You’ll Love This Recipe
Quick and Easy. Just whisk everything up in a bowl, and the muffins are ready to bake.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Pumpkin. Be sure to use plain pumpkin puree, not pumpkin pie filling.
- Banana. Brown, over-ripe bananas are best for baking. You should get enough mashed banana from one large banana.
- Granulated Sugar + Brown Sugar.
- Vegetable Oil.
- Milk.
- Eggs.
- Vanilla Extract.
- All Purpose Flour.
- Baking Soda.
- Salt, Cinnamon, Allspice, Cardamom.
Instructions
- Preheat the oven to 400 F, and line a standard-sized muffin pan with 12 paper liners. Lightly spray the liners with non-stick baking spray, to easily release the muffins, and spray the top of the muffin pan, too.
- In a large bowl, whisk together the pumpkin, banana, sugars, oil or butter, milk, eggs and vanilla.
- Separately, whisk together the flour, corn starch, baking soda, salt, and spices.
- Add the dry ingredients to the wet and mix together with a spatula, just until all the dry ingredients are incorporated.
- Divide the batter between the muffin cups; they will be fairly full. Sprinkle the batter with the pumpkin seeds.
- Put the muffins in the oven and immediately turn the temperature down to 375 F. Bake the muffins on the center oven rack for about 20-22 minutes, until a cake tester or toothpick comes out clean, or with moist crumbs.
- Cool the muffins in the pan for 2 minutes, then carefully remove and set on a wire cooling rack. Cool for 10 minutes, and serve warm.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Keep the leftover muffins in an airtight container for up to 3-5 days, or in the freezer for 3-6 months.
Yes, chocolate chips, walnuts or pecans are all wonderful in these muffins.
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High Altitude Pumpkin Banana Muffins
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- ¾ cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup mashed overripe banana
- â…“ cup granulated sugar
- ½ cup light or dark brown sugar, lightly packed
- ½ cup vegetable oil (or melted unsalted butter)
- ¼ cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour, fluffed, spooned and leveled
- 1 tbsp corn starch
- 1 tsp baking soda
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground cardamom
- ¼ cup pepitas (shelled pumpkin seeds)
Instructions
- Preheat the oven to 400 F, and line a standard-sized muffin pan with 12 paper liners. Lightly spray the liners with non-stick baking spray, to easily release the muffins, and spray the top of the muffin pan, too.
- In a large bowl, whisk together the pumpkin, banana, sugars, oil or butter, milk, eggs and vanilla.
- Separately, whisk together the flour, corn starch, baking soda, salt, and spices.
- Add the dry ingredients to the wet and mix together with a spatula, just until all the dry ingredients are incorporated.
- Divide the batter between the muffin cups; they will be fairly full. Sprinkle the batter with the pumpkin seeds.
- Put the muffins in the oven and immediately turn the temperature down to 375 F. Bake the muffins on the center oven rack for about 20-22 minutes, until a cake tester or toothpick comes out clean, or with moist crumbs.
- Cool the muffins in the pan for 2 minutes, then carefully remove and set on a wire cooling rack. Cool for 10 minutes, and serve warm.
Notes
https://curlygirlkitchen.com/
what size of can are you referring to for the pumkin?
thank you!
This recipe calls for 3/4 cup of canned pumpkin, not a full can. 3/4 cup is less than a 15-oz can.