These Pumpkin + Maduro Plantain Muffins are far from basic! They’re a delicious combination of two classics – pumpkin muffins and delicious ripe plantains. These are perfect for adding a little Miami spice to the very trendy “pumpkin everything” trend.
I love plantains in every way, shape, and form. Fried plantains – yes please! Tostones? Well, of course, yo soy Puertoriqueña! So it just made sense to add pumpkin to my plantain obsession!
These muffins are so easy and delicious with just the right balance of both flavors, neither one overpowering the other. The ripe plantain keeps these muffins moist and delicious while the pumpkin gives them a beautiful color. Best part is they aren’t overly sweet so you can enjoy during any season.
So try these for Thanksgiving or even for a nice breakfast alternative.
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- 1/4 cup butter
- 2 bananas, preferably very ripe
- 1 cup sugar
- 3/4 cup canned pumpkin
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- 1 1/2 cups flour
- 1/2 tea salt
- 1 tea baking soda
- Preheat oven to 425° and line a 12-count muffin tray with liners.
- In a large bowl, microwave butter until melted, about 15-20 seconds, then add the bananas and mash. Add the sugar and pumpkin. Stir well.
- Stir in the egg and vanilla.
- Add the pumpkin spice, cinnamon, flour, salt, an baking soda. Mix until no dry pockets remain.
- Spoon evenly into the muffin tin.
- Bake for 5 minutes at 425°, keeping the muffins in the oven, reduce the heat to 350° and bake for 15-16 more minutes. Baking them at the higher temperature at first helps them rise and gives a nice rounded top.
For this recipe, what I like to do is melt the butter in a large bowl, then add the maduro plantains and mash them in the warm butter (yummy). Then I add the rest of the ingredients on a low speed in my Kitchen Aid Mixer.
You don’t need a mixer for this… but I rarely use mine and I feel very Martha Stewart when I do. So I used it 😉
Making them Bakery Pretty
These muffins are first baked at a high temperature to help them rise and give them a nice round top. After 5 minutes the temperature is reduced, and keeping the muffins in the oven, they finish baking. In addition, it gives them that fancy, bakery-style muffin appearance. Qué bonita!
I love all things pumpkin and plantain and I come back to these Pumpkin + Maduro Plantain Muffins over and over. They’re easy to make and so SO so mouthwatering delicious. Moreover, they are inspired by the delicious Caribbean cuisines found in Miami which gives them a special flavor. And while they’re made from scratch, the recipe comes together quickly and easily.
Pumpkin and Maduro Plantain Muffins made from scratch are so easy to make and they taste amazing! It’s an easy way to add a little Miami spice to your daily life.
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