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Easy Brown Butter Pumpkin Banana Muffins (Best Recipe)

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These muffins are everything you want in a fall-inspired breakfast or snack, but they come together in under 30 minutes with minimal cleanup. The secret is brown butter, which adds a nutty, caramel-like depth that makes the pumpkin and banana taste like they were meant to be together.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, cut into pieces
  • 2 large ripe bananas, mashed (about 1 cup)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup chocolate chips, chopped walnuts, or dried cranberries (optional)

Instructions

  1. Brown the butter: Place the butter pieces in a light-colored skillet over medium heat. Stir occasionally with a rubber spatula. After about 5-7 minutes, the butter will start to foam and turn golden. You’ll smell a nutty aroma. Once you see golden brown specks forming at the bottom, remove from heat immediately and pour into a heatproof bowl. Let it cool for 10 minutes.
  2. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  3. Mix the wet ingredients: In a large bowl, combine the mashed bananas, pumpkin puree, granulated sugar, brown sugar, egg, vanilla extract, and the cooled brown butter. Whisk until smooth.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  5. Fold it together: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently—just until no streaks of flour remain. A few lumps are fine. If adding chocolate chips or nuts, fold them in now.
  6. Fill the muffin cups: Use an ice cream scoop or two spoons to divide the batter evenly. Fill each cup about ¾ full.
  7. Bake: Place the muffin tin on the middle rack of your preheated oven. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should be golden and spring back when lightly touched.
  8. Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Don’t rush the brown butter; keep it on medium heat and watch for golden color and nutty smell. Room temperature ingredients matter—take the egg out 15 minutes before starting. Measure flour correctly by spooning and leveling. Let the batter rest for 10 minutes before baking for taller, more tender muffins. For gluten-free, use a 1-to-1 gluten-free flour blend. For vegan, substitute butter with vegan butter and use a flax egg.

Nutrition

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