Banana Pumpkin Muffins
Moist and flavorful banana pumpkin muffins, combining the natural sweetness of ripe bananas with the warm richness of pumpkin and spices. Perfect for breakfast, snacks, or a cozy fall treat.
Equipment
- Mixing Bowls
- Hand or Stand Mixer
- Muffin Tin
- Muffin Liners
- Oven
Ingredients
Wet Ingredients
- 1 cup mashed ripe bananas about 2 bananas
- 1 cup pumpkin puree not pumpkin pie filling
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 3/4 cup brown sugar packed
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, mash the bananas. Add pumpkin puree, eggs, oil, brown sugar, and vanilla extract. Mix until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Spoon batter into muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra flavor, add chocolate chips, walnuts, or dried cranberries. Store muffins in an airtight container for up to 3 days, or freeze for up to 3 months.