High Altitude Pumpkin Banana Muffins
These pumpkin banana muffins are moist and fluffy with a perfectly rounded muffin top, a hint of warm spices and crunchy pumpkin seeds on top.
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
- ⅓ 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
These muffins are fantastic leftover, and stay moist, soft and fresh tasting for days. Because they are so good leftover, I often bake them the night before, let them cool completely, and then store them in tupperware for breakfast the next morning. Note that the pumpkin seeds will be the most crunchy when the muffins are freshly baked.
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