Pumpkin Banana Muffins
Pumpkin Banana Muffins bring the comforting warmth of autumn to your kitchen, offering an irresistible combination of flavors that are sure to please your palate.
Equipment
- Mixing Bowl
- Muffin Pan
- Whisk
Ingredients
Wet Ingredients
- 1 cup mashed ripe bananas (approximately 2-3 medium bananas)
- 1 cup canned pumpkin puree ensure it's pure pumpkin puree
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour sifted for a light texture
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup granulated sugar adjust based on taste preference
- ½ cup chopped nuts (optional, walnuts or pecans)
- ½ cup chocolate chips (optional)
Instructions
- 1. Preheat your oven to 350°F (175°C). Grease your muffin pan or use paper liners.
- 2. In a large mixing bowl, mash the ripe bananas until smooth. Add pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix well.
- 3. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk together.
- 4. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Fold in nuts or chocolate chips if using.
- 5. Spoon the batter into the muffin pan, filling each cup about two-thirds full.
- 6. Bake for 18-22 minutes, or until a toothpick comes out clean.
- 7. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 8. Enjoy warm or at room temperature. Store leftovers in an airtight container.
Notes
For variations, consider adding applesauce, increasing spices, or using whole wheat flour.