Pumpkin Maple Banana Muffins Recipe

Name: Pumpkin Maple Banana Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-bran cereal; 1 cup 2% low-fat milk; ¼ cup canola oil; 2 tablespoons butter, melted; ¾ cup whole wheat flour; ¾ cup unbleached white flour; ½ cup dark brown sugar, packed; 1 tablespoon baking powder; ½ teaspoon salt; 1 ¾ teaspoons ground cinnamon; ½ teaspoon ground ginger; ½ teaspoon ground mace or ½ teaspoon nutmeg; ¼ teaspoon ground cloves; 1 (15 ounce) can pumpkin puree; 12 banana, mashed; 1 teaspoon maple extract; 1 egg, lightly beaten; ½ cup pumpkin seeds; ⅓ cup white sugar or ⅓ cup decorator sugar

Servings: persons

1 cup all-bran cereal
1 cup 2% low-fat milk
¼ cup canola oil
2 tablespoons butter, melted
¾ cup whole wheat flour
¾ cup unbleached white flour
½ cup dark brown sugar, packed
1 tablespoon baking powder
½ teaspoon salt
1 ¾ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground mace or ½ teaspoon nutmeg
¼ teaspoon ground cloves
1 (15 ounce) can pumpkin puree
12 banana, mashed
1 teaspoon maple extract
1 egg, lightly beaten
½ cup pumpkin seeds
⅓ cup white sugar or ⅓ cup decorator sugar

1
Preheat oven to 400.
2
Grease muffin tins.
3
In a large bowl, put cereal, milk, oil and melted butter.
4
Let sit for a few minutes to soften the bran.
5
In a smaller bowl, combine whole wheat flour, white flour, brown sugar, baking powder, salt, cinnamon, ginger, mace (or nutmeg) and cloves.
6
Mix well, being sure to get the lumps out of the brown sugar.
7
Once the cereal is softened, add pumpkin puree, mashed banana, maple extract and egg.
8
Mix well.
9
Gently mix dry ingredients into wet ingredients by third, being careful not to overmix.
10
Top muffins with pumpkin seeds and granulated or sparkling sugar.
11
Bake for 25-35 minutes or until toothpick inserted in center comes out clean.

860

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup all-bran cereal, 1 cup 2% low-fat milk, ¼ cup canola oil, 2 tablespoons butter, melted, and more.

Yes, Pumpkin Maple Banana Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Maple Banana Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions