Pumpkin Banana Muffins for a Crowd: A Cozy Fall Treat Everyone Will Love!

Fall is the perfect season to bake up something cozy, fragrant, and absolutely delicious. If you're planning a gathering or simply want to bake in bulk for family, friends, or a big group, these pumpkin banana muffins are a fantastic choice. They’re a lovely blend of fall flavors—pumpkin and spice—mixed with the natural sweetness of ripe bananas. Bonus? This recipe makes a ton of muffins!

Whether you're prepping for a bake sale, brunch with friends, or just stocking up for the week, this recipe will have you covered.

Why You’ll Love These Muffins

  1. Big Batch Recipe: This recipe makes about 48 muffins, depending on the size of your muffin tins. Perfect for feeding a crowd!
  2. Flexible & Adaptable: You can easily adjust the sweetness, add mix-ins like chocolate chips or nuts, and even make them dairy-free or gluten-free with simple swaps.
  3. Moist & Flavorful: Thanks to the pumpkin and banana, these muffins stay incredibly moist without needing too much oil or butter.
  4. One-Bowl Wonder: You don’t need a million dishes—everything comes together quickly and easily.

Ingredients You'll Need

Here's what you'll need to whip up these muffins:

  • 1 (29-ounce) can pumpkin puree: The star ingredient!
  • 7 ripe bananas, mashed: Adds sweetness and keeps the muffins moist.
  • 2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 2 cups sugar: Adjust depending on how sweet you like your muffins.
  • 1 cup vegetable oil: You can also use melted coconut oil if you prefer.
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg (optional)
  • 1 cup walnuts or pecans (optional): For extra crunch!
  • 1 cup chocolate chips (optional): Because, why not?

How to Make Pumpkin Banana Muffins

Let’s get baking!

  1. Preheat Your Oven: Set your oven to 350°F (175°C). Line muffin tins with paper liners or grease them lightly. You might need a few muffin tins if you're making a large batch!

  2. Mix the Wet Ingredients: In a big mixing bowl, combine the pumpkin puree, mashed bananas, sugar, oil, eggs, and vanilla. Stir until everything is nice and smooth. (Tip: Use really ripe bananas—they add so much natural sweetness and flavor!)

  3. Whisk the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This is where the warm, fall spices really come to life.

  4. Combine Wet & Dry Ingredients: Gradually add the dry mixture to the wet ingredients. Stir gently until just combined. Overmixing can lead to dense muffins, so try to keep it light! If you're using nuts or chocolate chips, fold them in at this stage.

  5. Fill the Muffin Tins: Divide the batter evenly into the muffin cups, filling each about 2/3 full. Don’t overfill—these muffins will rise beautifully!

  6. Bake: Pop the muffins into the oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.

  7. Cool & Enjoy: Let the muffins cool for about 5 minutes in the tin before transferring them to a wire rack to cool completely. (If you can resist the temptation to eat one right out of the oven!)

Serving Tips & Variations

  • Serve Warm with Butter: These muffins are heavenly with a bit of butter or cream cheese.
  • Make Mini Muffins: If you’re feeding kids or prefer bite-sized treats, use mini muffin tins! Just adjust the baking time to about 15 minutes.
  • Add a Crunchy Topping: Before baking, sprinkle some brown sugar or oats on top for an extra crunchy, sweet finish.
  • Freeze for Later: These muffins freeze beautifully. Store in an airtight container and freeze for up to 3 months. Just thaw them at room temperature or heat in the microwave for a quick treat.

A Final Thought

Baking these pumpkin banana muffins is a great way to celebrate the flavors of the season while making enough to share with a crowd. Whether you’re hosting a brunch, packing them for lunchboxes, or just savoring one with your morning coffee, these muffins will be a hit. They’re versatile, packed with flavor, and super easy to whip up!

So, grab your ingredients and let’s get baking—because who doesn’t love a kitchen filled with the smell of pumpkin spice and banana bread?

Enjoy and happy baking! Let me know how yours turn out in the comments below, and if you made any fun tweaks to the recipe!

Stay connected! For more recipes, motherhood tips, and everyday inspiration, follow me on Instagram at @ministry.of.mothering. I'd love to hear from you and see how your muffins turn out! Tag me in your posts, and let’s keep the conversation going. 😊

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