Crisp on the outside, tender and sweet on the inside, these no-frills Banana Muffins are everything you want in a muffin. Simple Ingredients, Great Flavor If you’re looking for a simple, no-frills Banana Muffin recipe, look no further! We may be partial to our favorite Banana Chocolate Chip Muffins, but sometimes, I want something a…
Crisp on the outside, tender and sweet on the inside, these no-frills Banana Muffins are everything you want in a muffin.
Simple Ingredients, Great Flavor
If you’re looking for a simple, no-frills Banana Muffin recipe, look no further! We may be partial to our favorite Banana Chocolate Chip Muffins, but sometimes, I want something a little more basic. And these deliver! They’re made with simple ingredients you probably already have on hand. And so delicious. The outside is crisp and the inside is so tender and full of banana flavor. I just know you’re going to love them.
Bursting with Banana Flavor
I love baking with bananas. They add so much moisture and sweetness to whatever I’m making. Whether it’s a classic banana bread recipe, banana muffins or slightly more indulgent banana pudding cupcakes, the appeal of the banana cannot be ignored. Get it? Appeal!
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
Unsalted butter, melted
Granulated sugar
Egg
Vanilla extract
All-purpose flour
Baking soda
Overripe bananas, mashed. The best bananas for baking are so ripe they’re almost black. Soft, mushy, ugly, ripe bananas are actually ideal for baking.
Learn how to tell if your banana is ripe enough for baking banana bread. Plus, tips for freezing bananas at their baking prime!
How to Make Banana Muffins
Preheat oven to 350°F. Spray a 12-cup muffin pan generously with non-stick cooking spray.
In a large bowl, melt the butter and let cool slightly.
Whisk in the sugar then the egg and vanilla.
Add the flour and baking soda. Stir drying ingredients into wet ingredients, being careful not to over-mix.
Fold in the mashed bananas until just combined.
Fill each prepared muffin cup almost full with batter.
Bake muffins for about 15 minutes or until golden brown and a toothpick inserted comes out clean.
Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Storage
Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to 5 days. Enjoy leftover banana muffins at room temperature or heat in the microwave for 10-15 seconds until warmed through.
To freeze, allow them to cool completely before wrapping individually in plastic wrap. Store in an airtight plastic container or bag in the freezer for up to 3 months. Defrost frozen banana muffins in the refrigerator overnight or loosely covered at room temperature for a few hours.
More Marvelous Muffins
Sweet or savory, indulgent or healthy, discover your new favorite snack in my Marvelous Muffin Recipes!
If you make these Banana Muffins, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
Crisp on the outside, tender and sweet on the inside, these no-frills Banana Muffins are everything you want in a muffin.
Ingredients
1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
2 medium overripe bananas, mashed (about 3/4 cup)
Instructions
Preheat oven to 350°F. Spray a 12-cup muffin pan generously with non-stick cooking spray.
In a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the egg and vanilla. Stir in the flour and baking soda. Fold in the mashed bananas until just combined.
Fill each prepared muffin cup almost full with batter.
Bake muffins for about 15 minutes or until golden brown and a toothpick inserted comes out clean.
Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Moist, perfectly spiced pumpkin muffins are filled with sweetened cream cheese and topped with brown-sugar streusel. Enjoy these pumpkin cream cheese muffins for a fall breakfast or sweet afternoon snack.
Even though it’s nearly Halloween and Thanksgiving and Christmas are right around the corner, I’m not ready to let go of fall yet.
It’s been an unseasonably warm fall here, so even though I’m glad it probably won’t be snowing for trick-or-treating tomorrow, I am hoping we get some more crisp fall days before we head on into the holiday season and winter.
These Flourless Pumpkin Chocolate Muffins are possibly the best muffins I’ve ever tasted. They’re gluten-free, dairy-free, and so easy to whip up using your blender. Perfect for snack time, breakfast or dessert! Why I Love This Recipe The Ingredients How to Make Flourless Pumpkin Chocolate Muffins Step 1: Preheat oven to 350°F and grease 12…
These Flourless Pumpkin Chocolate Muffins are possibly the best muffins I’ve ever tasted. They’re gluten-free, dairy-free, and so easy to whip up using your blender. Perfect for snack time, breakfast or dessert!
Simple Ingredients: Just rolled oats, pumpkin puree, chocolate chips, and a few pantry staples make these wholesome muffins a breeze to bake. I love adding one to my kid’s school lunch along with other healthy school snacks for a treat they’ll look forward to.
Easy to Make: This recipe comes together right in the blender—layer in the ingredients, starting with the wet and finishing with the dry, and blend! Try my Gluten Free Banana Bread for another easy favorite.
Gluten-Free & Dairy-Free Option: With blended oats instead of flour, these muffins are naturally gluten-free, and using plant-based milk keeps them dairy-free—a great option if you’re looking for a delicious gluten and dairy-free recipe that everyone can enjoy.
The Ingredients
Pumpkin Puree – Adds moisture, color, and that beloved pumpkin flavor. Use canned or make your own homemade pumpkin puree!
Maple Syrup, Honey, or Agave – Naturally sweetens the muffins with a touch of fall flavor.
Eggs – Helps bind the muffins and adds a fluffy texture.
Vanilla Extract – Enhances all those warm flavors.
Cashew or Almond Butter – Adds creaminess and a bit of healthy fat.
Unsweetened Plant-Based Milk – Keeps it dairy-free and provides the right texture.
Rolled Oats – These replace traditional flour for a gluten-free muffin.
Baking Powder and Baking Soda – The baking duo for a little lift.
Salt and Cinnamon – A hint of salt and warmth from the cinnamon.
Chocolate Chips or Chunks – Because everything is better with chocolate! Use dark chocolate to keep these muffins dairy-free.
How to Make Flourless Pumpkin Chocolate Muffins
Step 1: Preheat oven to 350°F and grease 12 cup muffin tin (you can also place paper liners in muffins cups without greasing). Step 1:
Step 2: Place all the ingredients (except for the chocolate chips) in a blender, starting with the wet ingredients, followed by the dry.
Step 3: Blend for 10 seconds or until oats begin to become fine (it’s okay if there are some bigger oat pieces left).
Step 4: Add 1 cup chocolate chips then blend for another 10 seconds.
Step 5: Using a quarter cup ice cream scoop or spoon, divide batter between 12 muffin cups filling 3/4 to the top.
Step 6: Bake for 20 minutes or until a toothpick comes out clean.
Tips and Tricks
For a heartier texture: If you like some oat texture in your muffins, pulse the liquid ingredients until combined. Then add the oats and other dry ingredients, pulsing for just a few seconds until combined.
For finer oat consistency: If you prefer the oats to be finer, almost like oat flour, add all of the ingredients and blend for 20-30 seconds or until you reach your desired texture.
For chocolate chip chunks: If you want full chocolate chips instead of chocolate flecks in the muffins, fold in the chocolate chips by hand after blending the other ingredients.
Storage tips: You can keep these muffins on a cake plate or in a container on the counter for up to 2 days. Refrigerate for up to a week, or freeze for up to 3 months. When ready to eat, defrost in the fridge or give them a quick reheat in the microwave.
FAQs
Can I make flourless pumpkin chocolate chip muffins vegan?
Yes! You can try swapping the eggs for flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use dairy-free dark chocolate chips.
Do I have to use a blender to make flourless pumpkin chocolate muffins?
The blender makes it super easy and gives the best texture, but you can also use a food processor to blend the oats on their own, then mix the ingredients my hand.
These flourless pumpkin chocolate muffins are the perfect blend of fall flavors and cozy chocolatey goodness. Enjoy them fresh out of the oven, or save a batch for weekday breakfasts or snack-time treats. Whether you’re gluten-free, dairy-free, or just a pumpkin lover, you’ll love having these on repeat this season! Let me know what you think – leave a comment and rating below!
1 1/4cupchocolate chips or chunks, divided (1 cup in batter and 1/4 cup for topping)
Instructions
Preheat oven to 350°F and grease 12 cup muffin tin (you can also place paper liners in muffins cups without greasing).
Place all the ingredients (except for the chocolate chips) in a blender, starting with the wet ingredients, followed by the dry.
Blend for 10 seconds or until oats begin to become fine (it's okay if there are some bigger oat pieces left). Add 1 cup chocolate chips then blend for another 10 seconds.
Using a quarter cup ice cream scoop or spoon, divide batter between 12 muffin cups filling 3/4 to the top.
Divide the remaining 1/4 cup chocolate chips on top of the muffins.
Bake for 20 minutes or until a toothpick comes out clean.
Notes
For a heartier texture: If you like some oat texture in your muffins, pulse the liquid ingredients until combined. Then add the oats and other dry ingredients, pulsing for just a few seconds until combined.
For finer oat consistency: If you prefer the oats to be finer, almost like oat flour, add all of the ingredients and blend for 20-30 seconds or until you reach your desired texture.
For chocolate chip chunks: If you want full chocolate chips instead of chocolate flecks in the muffins, fold in the chocolate chips by hand after blending the other ingredients.
Storage tips: You can keep these muffins on a cake plate or in a container on the counter for up to 2 days. Refrigerate for up to a week, or freeze for up to 3 months. When ready to eat, defrost in the fridge or give them a quick reheat in the microwave.
It’s not fall until you’ve made a batch of pumpkin muffins. Right? These muffins fill our kitchen with the wonderful fragrance of pumpkin and spice, which makes it feel like autumn, even when the weather outside is still unseasonably warm. These almond flour-based pumpkin muffins are tender, fluffy and delicious. My daughter and I have…
It’s not fall until you’ve made a batch of pumpkin muffins. Right? These muffins fill our kitchen with the wonderful fragrance of pumpkin and spice, which makes it feel like autumn, even when the weather outside is still unseasonably warm.
These almond flour-based pumpkin muffins are tender, fluffy and delicious. My daughter and I have been enjoying batch after batch.
I love these pumpkin muffins for several reasons—
They’re easy enough to make with a three-year-old, which means they’re really easy.
They’re wholesome but taste like a treat. I feel great about feeding these muffins to our daughter and her cousins.
They freeze well for future snacks. Simply defrost one in the microwave until warmed through and your snack is ready in 20 seconds.
I’ve enjoyed baking with almond flour lately because it lets the other flavors shine, whereas regular flour can dull them. I’ve also been mindful of my blood sugar levels and appreciate that almond flour is lower in carbohydrates than grain-based flours, like all-purpose and whole wheat flour.
I’ll always be a huge fan of my Healthy Pumpkin Muffins, which are made with whole wheat flour and sweetened with maple syrup. This recipe has much in common with that one, but it’s gluten-free in case you need that quality or you’re looking for a worthy alternative.
Moist Chocolate Chunk Banana Muffins are incredibly tasty, healthy, and easy to make. You simply have to try them! These are perfect bakery-style muffins, which delight everyone who tries them with their fluffy texture.. How to choose the best ingredients for Banana Chocolate Chunk Muffins Bananas—Bananas are best when ripe. They can even be partially ripe with brown …
Moist Chocolate Chunk Banana Muffins are incredibly tasty, healthy, and easy to make. You simply have to try them!
These are perfect bakery-style muffins, which delight everyone who tries them with their fluffy texture. .
How to choose the best ingredients for Banana Chocolate Chunk Muffins
Bananas—Bananas are best when ripe. They can even be partially ripe with brown skin (overripe bananas), and then the muffins will be even sweeter.
Baking Flour – baking flour is best, but you can try all-purpose Flour if you don’t have it. You can also make more healthy muffins by mixing them with whole wheat flour (like 50% to 50%)
Baking soda/ baking powder – a mixture of these leavening agents is needed because banana cake is quite difficult to rise. I do not recommend using them interchangeably.
Kosher salt, salt gives balance and brings out the sweet taste while balancing it.
Ground cinnamon – a perfect combination of bananas, muscovado, and cinnamon. Cinnamon additionally emphasizes the taste of bananas and has a health role because it balances sugar in the body.
Brown Sugar—I recommend muscovado sugar. It’s love at first sight, and molasses adds extra flavor and aroma. I love adding it to baked goods with fruit.
Sour Cream: perfectly gives muffins acidity, balancing the taste of sweet bananas, chocolate, and muscovado. It also makes muffins perfectly soft. (you can swap them for Greek yogurt or creme fraise, but the original is the tastiest in this case)
I wouldn’t swap butter for oil or other spreads for a vegetarian. But if you must because your diet requires it, swap it for a neutral vegetable oil or coconut oil.
Eggs: You need large eggs; I will use one more if you have smaller ones.
Dark Chocolate Chunks can be ready-made from your local store. They can be dark chocolate chips, and you can make chocolate chip banana muffins or chopped dark chocolate (you need one standard-size chocolate). No matter what you add, these healthy banana muffins will always taste just as amazing.
Starch is a must-have ingredient if you want to enjoy fresh muffins longer. It ensures the muffins don’t dry out so much. You can use cornstarch or potato starch; it doesn’t matter.
Tips and tricks for Chocolate Chunk Banana Muffins
if you don’t have products at room temperature, you can warm the eggs by putting them in warm but not hot water 104 F (around 40 C). The water should be at such a temperature that you could easily put your finger in it
If you want to warm the cream to room temperature, you proceed in the same great way as with the eggs, but put a cup of cream (take as much as you need, not the whole package) in warm water (same temperature) if you stir the cream, you will achieve the desired temperature faster.
If you have more overripe bananas, you can freeze them. The perfect way to do this is by using this special freezer bag. You can use them for future muffins or my strawberry banana sorbet. This is another healthy, sweet treat.
To enrich the flavor, you can use chopped nuts for the cake, and pecan nuts are ideal. You can also make caramelized nuts and sprinkle them on top of the muffins. It may happen that the sprinkles fall into the middle of the muffins, but then it is a sweet, crunchy muffin insert.
If your children like these delicious banana muffins, make more of them and freeze them. Then you can give them as heathy sweet snacks for school.
To make sure that the muffins do not stick to the paper liner, spray them with oil or use a muffin liners that does not stick. You can get them at your local grocery store.
Sides To Serve this Bakery Style Muffins
Banana Chocolate Chunk Muffins are perfect as an afternoon snack with coffee or as a sweet, healthy flavor for the lunch box; the kids will be delighted. I guarantee it! They are also warm with an ice cream scoop, and you will enjoy eating them the next day. My husband and children eat the best chocolate chunk banana muffins with milk, and I like to serve them with my winter coffee on winter evenings.
How to store Banana Chocolate Chunk Muffins
It is best if the leftover muffins survive until the next day to store them in an airtight container. They do not have to be in the fridge. I do not even recommend them because I like the chocolate in muffins to be soft.
You can, however, prepare the muffins and freeze them; it will be best if you freeze them right after baking. Just wait until they cool down and close them in an airtight container. You can store them frozen for 3-4 weeks. I like to have a larger amount of muffins frozen, and when I prepare the children’s lunch boxes for school, I take them out 30 minutes before so that they start the defrosting process. Then they are fresh, and the children are incredibly happy.
Why my family loves this best chocolate chunk banana muffins
We love these homemade muffins because we know what products they are made from, we can decide for ourselves whether to add and how much wholemeal flour for more fiber, and they are so sweet thanks to the bananas and muscovado sugar that the children do not mind the addition of dark chocolate chunk and not milk chocolate or white chocolate.
These moist muffins taste like bakery-style muffins and do not contain any unnecessary preservatives or flavor enhancers. They are simply healthy!
These muffins are really moist, healthy, and disappear from the table quickly.
If you want to make these perfectly tasting banana muffins, follow a few simple rules to ensure they remain moist muffins the entire time.
If the eggs and cream are from the fridge, wait until it warms up or put them in lukewarm water to reach room temperature. (not hot, just lukewarm)
Step 1 Turn on the oven to 350 F (180C) to heat up while preparing the muffin batter.
Step 2: In my method, I don’t combine the wet ingredients together; I just add them separately. It’s important that the eggs are very well beaten. (I accidentally discovered this secret when I was beating the eggs for my signature carrot cake, and I stuck to it.) This is the best way to make fluffy muffins. Crack the eggs into a large bowl, add salt, and beat until fluffy. This is the basis for the muffins to be very fluffy and soft for a long time.
Step 3: When the egg and salt mass has doubled in volume, add the muscovado sugar and beat for another 5 minutes. The muscovado mass will fall with the sugar, but this will not affect the quality of the muffins. The mixture will be even fluffier if you use brown sugar without as much molasses as in muscovado.
Step 4 In the meantime, prepare the bananas using a stand-alone food processor. Peel them, divide them into smaller pieces, and crush them with a fork. It is important that the bananas are not blended. Small pieces significantly affect the taste of the finished muffins. .
Step 5 Add the sour cream and melted butter and mix well.
Step 6 In the next step, prepare the rest of the dry ingredients in a medium bowl, such as flour, baking powder, baking soda, and starch.
Step 7: Add the dry ingredients to the beaten mixture (it is best to sift the flour through a sieve). This procedure allows the flour to become fluffy and mix evenly with the baking soda and powder.
Step 8 Add mushy bananas to the mixture and mix thoroughly with a spatula (not with a mixer so as not to mash the bananas into a pulp.
Step 9 At the end, add ⅔ of the chunks ofchocolate and mix gently with a spatula.
Step 10 Line the 12-cup muffin tin with paper liners and fill them to ⅔ of their volume. Put a few more chink chocolates on top to beautifully decorate our muffins after baking.
Bake in a preheated oven for about 20 minutes until dry stick test.
* dry stick test, i.e., you take a wooden skewer and insert random into the muffins. If the dough does not stick, it means the muffins are baked
Remove the muffins onto a wire rack and cool them at least halfway. I can’t cool them entirely because of the queue for testing the taste forms right after baking.
Enjoy!
If you enjoyed this recipe, please check out my other sweet treat recipes!
Chocolate Chunk Banana Muffins are incredibly easy, tasty, and moist muffins. They will delight you with their taste even for a few days, if, of course, they do not disappear from the table on the first day.
If you want to make these perfectly tasting banana muffins, follow a few simple rules to ensure they remain moist muffins the entire time.If the eggs and cream are from the fridge, wait until it warms up or put them in lukewarm water to reach room temperature. (not hot, just lukewarm)
Turn on the oven to 350 F (180C) to heat up while preparing the muffin batter.
In my method, I don’t combine the wet ingredients together; I just add them separately. It’s important that the eggs are very well beaten. (I accidentally discovered this secret when I was beating the eggs for my signature carrot cake, and I stuck to it.) This is the best way to make fluffy muffins. Crack the eggs into a large bowl, add salt, and beat until fluffy. This is the basis for the muffins to be very fluffy and soft for a long time.
When the egg and salt mass has doubled in volume, add the muscovado sugar and beat for another 5 minutes. The muscovado mass will fall with the sugar, but this will not affect the quality of the muffins. The mixture will be even fluffier if you use brown sugar without as much molasses as in muscovado.
In the meantime, prepare the bananas using a stand-alone food processor. Peel them, divide them into smaller pieces, and crush them with a fork. It is important that the bananas are not blended. Small pieces significantly affect the taste of the finished muffins.
Add the sour cream and melted butter and mix well.
In the next step, prepare the rest of the dry ingredients in a medium bowl, such as flour, baking powder, baking soda, and starch.
Add the dry ingredients to the beaten mixture (it is best to sift the flour through a sieve). This procedure allows the flour to become fluffy and mix evenly with the baking soda and powder.
Add mushy bananas to the mixture and mix thoroughly with a spatula (not with a mixer so as not to mash the bananas into a pulp.
At the end, add ⅔ of the chunks ofchocolate and mix gently with a spatula.
Line the 12-cup muffin tin with paper liners and fill them to ⅔ of their volume. Put a few more chink chocolates on top to beautifully decorate our muffins after baking.
Bake in a preheated oven for about 20 minutes until dry stick test.* dry stick test, i.e., you take a wooden skewer and insert random into the muffins. If the dough does not stick, it means the muffins are baked
Remove the muffins onto a wire rack and cool them at least halfway. I can’t cool them entirely because of the queue for testing the taste forms right after baking.Enjoy!
Yes, you can, then use gluten-free flour in a 1:1 ratio. If you want to use coconut flour, you should use about 70-80% of the current one because it soaks up the flour and makes the dough too thick.
Can I make mini muffins?
Yes, you can, but then reduce the baking time to about ⅓ (it all depends on how big your mini muffins are)
This morning glory muffin recipe makes the perfect muffins in 35 minutes! An old fashioned recipe loaded flavors of carrot, raisin, walnut and apple. If you love carrot cake, apple muffins, oatmeal raisin cookies and coconut carrot bread, these kitchen…
This morning glory muffin recipe makes the perfect muffins in 35 minutes! An old fashioned recipe loaded flavors of carrot, raisin, walnut and apple. If you love carrot cake, apple muffins, oatmeal raisin cookies and coconut carrot bread, these kitchen sink muffins will be a new favorite! This morning glory muffin recipe came from an…
These Pumpkin Muffins with Cream Cheese Frosting are the ultimate fall treat—delicious, easy to make, and a perfect way to use up that extra pumpkin purée hiding in your pantry! There’s nothing better than baking up a batch of these moist, spiced muffins topped with rich cream cheese frosting. They’re a family favorite! Why I…
These Pumpkin Muffins with Cream Cheese Frosting are the ultimate fall treat—delicious, easy to make, and a perfect way to use up that extra pumpkin purée hiding in your pantry! There’s nothing better than baking up a batch of these moist, spiced muffins topped with rich cream cheese frosting. They’re a family favorite!
Why I Love This Recipe
Fall in Every Bite: These muffins capture all the cozy, warm pumpkin flavors of autumn—it’s like strolling through a pumpkin patch!
Creamy Indulgence: The cream cheese frosting is the perfect finishing touch—its tangy sweetness pairs beautifully with the spiced pumpkin.
Versatile Treat: Perfect for brunch, dessert, or an after-school snack, these muffins are a hit at any fall gathering.
Hands-On Fun: Get the kids involved! Baking these muffins is a fun and easy way to teach them some kitchen skills.
Pumpkin Purée Saver: Got extra cans of pumpkin purée? This recipe is the perfect way to use them up! If you’re looking for a gluten-free version of pumpkin muffins, try my Flourless Pumpkin Chocolate Muffins!
The Ingredients:
For the Pumpkin Muffins:
Flour: Just your basic all-purpose flour to give the muffins structure and fluffiness.
Baking Powder & Baking Soda: These make the muffins rise and keep them nice and light.
Salt: A pinch of salt to balance all the sweet flavors.
Pumpkin Pie Spice: The secret to that warm, cozy fall flavor—cinnamon, nutmeg, cloves, all the good stuff!
Melted Butter: Keeps the muffins moist and adds richness.
Brown Sugar: Adds sweetness with a little hint of caramel—perfect with pumpkin!
Pumpkin Purée: The star of the show! Pumpkin purée makes the muffins moist, flavorful, and full of fall vibes.
Egg: Helps hold everything together.
Milk: Keeps the muffins tender and soft.
Vanilla Extract: Just a splash to add a little extra sweetness.
For the Cream Cheese Frosting:
Cream Cheese: Makes the frosting super creamy and tangy.
Butter: Adds smoothness and makes the frosting nice and rich.
Powdered Sugar: Sweetens up the frosting and gives it that fluffy texture.
Vanilla: A little vanilla goes a long way in making the frosting extra delicious!
How to Make Pumpkin Muffins with Cream Cheese Frosting
Step 1: Preheat oven to 400°F. Place the flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl and whisk to combine.
Step 2: In a separate bowl whisk together the butter, brown sugar, pumpkin purée, egg, milk and vanilla extract.
Step 3: Add the dry ingredients into the wet and whisk until just combined.
Step 4: Pour into greased muffins cups 3/4 full.
Step 5: Bake for 20 minutes. Allow muffins to cool before frosting.
Step 6: Make the frosting. Combine cream cheese, butter, confectioners sugar and vanilla extract in bowl and beat for 1-2 minutes, until fluffy. Frost muffins once cooled.
Tips and Tricks
Don’t Overmix: Stir the batter just until combined for light and fluffy muffins.
Scoop for Even Muffins: Use an ice cream scoop to evenly portion batter for muffins that bake evenly.
Cool Before Frosting: Let the muffins cool completely before frosting, so it doesn’t melt off.
Add Spice to Frosting: Mix in a pinch of cinnamon or pumpkin spice for extra fall flavor!
Whether you’re baking them for a special occasion or simply craving a taste of the season, these muffins muffins are a sweet treat you won’t want to miss. Let me know in the comments what you think of this recipe and leave a rating!
Pumpkin Muffins with Cream Cheese Frosting are a delectable and easy to make fall treat! Use up the cans of pumpkin purée in your pantry and make these with the whole family!
I love making banana muffins (and banana bread) and pumpkin muffins (and pumpkin bread) so I decided to combine the two and make Pumpkin Banana Muffins. The combination is perfect, the best of both worlds. Pumpkin banana muffins have a delightful blend…
I love making banana muffins (and banana bread) and pumpkin muffins (and pumpkin bread) so I decided to combine the two and make Pumpkin Banana Muffins. The combination is perfect, the best of both worlds. Pumpkin banana muffins have a delightful blend of flavors. The pumpkin adds a warm, earthy sweetness and moisture, while the…
Savor the irresistible blend of rich chocolate flavor and moist, dense texture in our delightful brownie muffins, the perfect fusion of brownies and muffins.
Savor the irresistible blend of rich chocolate flavor and moist, dense texture in our delightful brownie muffins, the perfect fusion of brownies and muffins.
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
Prep Time: 5 minutes
Yield: 12 muffins
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I love making banana muffins (and banana bread) and pumpkin muffins (and pumpkin bread) so I decided to combine the two and make Pumpkin Banana Muffins. The combination is perfect, the best of both worlds. Pumpkin banana muffins have a delightful blend of flavors. The pumpkin adds a warm, earthy sweetness and moisture, while the…