Description
These pumpkin banana muffins are a delightful combination of fall flavors, with the warmth of pumpkin and the natural sweetness of ripe bananas. Perfectly moist and fluffy, they make a wonderful homemade breakfast or snack.
Ingredients
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 cup mashed ripe bananas (about 2-3 medium bananas)
– 1 cup canned pumpkin puree
– 3/4 cup granulated sugar
– 1/3 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions
1. – Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
2. – In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
3. – In a separate large bowl, mash the bananas until smooth. Add the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Whisk until well combined.
4. – Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
5. – Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. – Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a more pronounced pumpkin flavor, you can increase the amount of pumpkin puree to 1 1/4 cups and reduce the bananas to 3/4 cup. You can also add chopped nuts, chocolate chips, or a streusel topping for extra texture and flavor.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American