Fall Flavors: Pumpkin Banana Pecan Muffins

Your new perfect fall breakfast treat is a riff off of my love of banana bread and pumpkin muffins.  Throw in a little pecans for crunch and you have a superstar muffin worthy of a chilly morning!  

Pumpkin Banana Pecan Muffins

"Fall baking" is here.  I didn't know what to make this morning.  Either banana bread using up the old bananas on the counter or delve in to some fall flavors with pumpkin muffins.  With the bananas staring at me I decided to combine both flavors and make a small batch of fall flavored muffins.  The combination is just sinful and with the addition of pecans this became a earthy fall treat!

You only need 1 bowl to make these easy to make muffins.  Use ripe, ripe brown spotted bananas and canned pumpkin (the real stuff, not pumpkin pie filling which has spices and sugar in it) and you'll whip up these simple muffins in no time.  Great tips for muffin baking are located below.  You'll love that these muffins turn out moist and tender and your whole house will smell like fall.  Watch everyone come running to see what deliciousness is coming out of the oven.

Enjoy!

What Ingredients do I need?

• fresh pecans
• a ripe banana - you wants some brown spots on the banana peel
• eggs
• canned pumpkin (not pumpkin pie filling!)
• canola oil
• all purpose flour
• sugar or sugar alternative if using (for Keto, low carb)
• baking powder
• pumpkin pie spice
• salt
• Optional- sanding sugar

Substitutions and Variations

• Use a combination of white whole wheat flour along with all purpose flour for a more earthy flavor.  (1 cup all purpose and 1/2 cup of white whole wheat flour)

• Make mini muffins or small loaves instead - adjust the cooking time accordingly.  (10-12 min for mini muffins; 30-40 for small loaves depending upon the size)

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

• Any addition of dried fruit (raisins, currants, golden raisins, cherries or cranberries) or add-ins (chocolate chips, shredded coconut, walnuts, granola, cinnamon chips) will work.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter. You want it batter to just come together. Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder. To test put 1/2 teaspoon into 1/4 cup of boiling water. If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

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Pumpkin Banana Pecan Muffins

make 6-8 muffins


1 large ripe banana, mashed
1/2 cup pumpkin (canned pumpkin, not pumpkin pie filling)
1 large egg
1/4 c canola oil
1 1/2 c flour
1/2 c sugar or sugar substitute
2 tsp baking powder
1/2 tsp salt
1/2 tsp pumpkin pie spice
1/3 c pecans, chopped

Optional - sanding sugar

Preheat oven to 400 degrees. Spray a muffin tin with non-stick cooking spray and set aside.

In a large bowl mash the banana. Add the egg, pumpkin, and oil. Mix together using a spatula to completely incorporate.

Add the flour, sugar, baking powder, salt, and pumpkin pie spice. Stir just until combined. Do not over mix. Fold in the pecans, leaving a few back to place on the tops of the muffins.

Using a scoop, add batter to the individual muffin tins. Add the sanding sugar on the tops of each muffin, if using.   Bake 18-20 minutes. Remove from the oven and allow to cool 5-10 minutes in the tin. Serve warm or at room temperature.