Pumpkin Spice Banana Oat Muffins Recipe

Ingredients

Dry Ingredients

• 1 ½ cups oat flour
• ½ cup whole‑wheat flour
• 2  teaspoons baking powder
• ½  teaspoon baking soda
• 1  teaspoon ground cinnamon
• ¼  teaspoon ground nutmeg
• ¼  teaspoon ground ginger
• ¼  teaspoon ground cloves
• ¼  teaspoon salt

Wet Ingredients & Add‑ins

• 1  cup pumpkin puree (canned or fresh)
• 2  ripe bananas, mashed
• ⅓  cup honey or maple syrup
• ¼  cup unsweetened almond milk (or any milk)
• 2  teaspoons vanilla extract
• ½  cup chopped walnuts or pecans (optional)

Instructions

Combining Wet Ingredients & Baking

1. Mix wet components. In a separate bowl, combine pumpkin puree, mashed bananas, honey (or maple syrup), almond milk, and vanilla extract. Stir until the mixture is smooth and the bananas are fully incorporated. This step creates a cohesive liquid base that will hydrate the dry flour.
2. Unite wet and dry. Pour the wet mixture into the bowl of dry ingredients. Using a rubber spatula, fold gently until just combined; a few streaks of flour are okay. Over‑mixing develops gluten, which would make the muffins tough instead of tender.
3. Add optional nuts. If you’re using walnuts or pecans, fold them in now. The nuts add texture and a subtle buttery flavor that complements the pumpkin spice without overwhelming it.
4. Prep the pan. Line a 12‑cup muffin tin with paper liners or lightly grease each cup with cooking spray. This prevents sticking and makes cleanup a breeze.
5. Bake to perfection. Spoon the batter into the prepared cups, filling each about three‑quarters full. Bake in a pre‑heated 350°F (175°C) oven for 22–25 minutes, or until a toothpick inserted into the center comes out clean and the tops have a deep amber hue. Rotate the pan halfway through for even browning.