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Stunning plated serving of Bananakin Muffins, a chef-tested recipe by Chef Jorj Morgan.

Bananakin Muffins

The Estate Bakery

Bananakin Muffins

Print Recipe
The Strategy:

A beautiful muffin is a cozy promise of warmth, and these Bananakin Muffins are a celebration of late-autumn indulgence. By pairing the natural, sweet caramel notes of thoroughly mashed ripe bananas with the deep, earthy richness of canned pumpkin puree, this recipe achieves a crumb that is exceptionally tender and moist. Infused with aromatic pumpkin pie spice and a delicate balance of granulated and rich brown sugars, these golden-brown muffins bring together two beloved scratch-baking classics into a single, luxurious treat that fills the entire home with the scent of spices and seasonal comfort.

Yields: yields about 12 to 16 muffins | Total Time: 40 minutes till muffin time

Ingredients

  • 2 ½ cups unbleached all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 3 to 4 ripe bananas
  • 2 eggs
  • ¼ cup vegetable oil
  • 1 ½ cups canned pumpkin puree
  • ½ cup granulated sugar
  • ½ cup brown sugar
An elegant overhead flat-lay culinary photograph of raw ingredients (mise en place) for pumpkin-banana muffins, arranged beautifully in handcrafted copper and vintage white ceramic bowls on a dark slate-topped harvest table inside a cozy stone bakehouse. The ingredients include unbleached flour, pumpkin pie spice, baking soda, baking powder, kosher salt, ripe speckled bananas, fresh brown eggs, creamy pumpkin puree in a copper pot, vegetable oil, and granulated and brown sugars in ceramic bowls.

Instructions

  1. Preheat your oven to 350°.
  2. Place cupcake liners into one or two (12-cup) cupcake pans. You’ll have 12 to 16 muffins depending on the size.
  3. Whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt in a bowl.
  4. Mash the bananas in a larger bowl.
  5. Stir in eggs, vegetable oil, pumpkin puree, and both sugars.
  6. Stir in the seasoned flour.
  7. Use an ice cream scoop to fill the muffin liners with batter.
  8. Bake until a tester inserted into the middle of a muffin comes out clean and the top springs back when touched, about 20 to 22 minutes.
A close-up action culinary photograph of clean, elegant hands using a vintage silver fork to mash ripe, sweet bananas in a large copper mixing bowl on a dark slate tabletop. Next to the bowl are fresh brown eggs in a small wire basket and a wooden bowl of fragrant pumpkin pie spice.

The Heart of the Table

There is a quiet, ancient rhythm to autumn baking that calls us back to our roots, inviting us to slow down and create sweet sanctuary spaces for the people we cherish. These Bananakin Muffins are designed to be that warm, inviting center at the table. Mashing ripe bananas by hand, measuring the warm spices, and watching the muffins rise in the oven is a slow, therapeutic craft that honors the simple beauty of hospitality. Serving these steaming muffins around a crackling stone hearth is a beautiful reminder that our most meaningful connections are nurtured in these unhurried, comfortable moments of neighborly grace.

A beautiful, premium hospitality and lifestyle photograph of exactly eight Caucasian young adult guests (four couples, where a couple is one man and one woman) laughing, sharing coffee, and enjoying freshly baked muffins. They are gathered around a long dark slate harvest table inside a cozy stone bakehouse in a foggy autumn orchard. A roaring cast-iron stove in the background glows warmly, illuminating the thick stone walls. Heavy knit blankets, stoneware mugs, and cozy rustic decorations are on the table.

Neighborly Grace

  • THE PRESENTATION: Serve these muffins piping hot in a rustic, linen-lined wicker basket, accompanied by a small ramekin of whipped honey butter or cinnamon-maple cream cheese.
  • THE POUR: A warm glass of spiced hot apple cider, a creamy hot chai latte dusted with fresh nutmeg, or a cup of dark roast pour-over coffee.
  • THE VIBE: A foggy autumn afternoon inside a rustic stone bakehouse nestled in a mountain orchard. The cool mountain mist drifts through the apple trees outside the open window, while inside, the roaring black cast-iron stove throws off a deeply comforting, golden warmth. Guests sit wrapped in thick hand-knit throws around a dark slate harvest table, their stoneware mugs steaming in the firelight as they share laughter, warm muffins, and the comforting embrace of neighborly grace.
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