Description

Pumpkin Banana Muffins are a delightful blend of sweet, ripe bananas and the warm essence of pumpkin spice, perfect for breakfast or an afternoon treat. Moist and fluffy, these muffins capture the cozy flavors of fall all year round. With their vibrant orange hue and irresistible aroma, they are sure to become a family favorite. Easy to make and adaptable, you can enjoy them fresh or store them for later.

Ingredients

Scale

2 ripe bananas (medium-sized)
1 cup canned pumpkin puree
1 ½ cups all-purpose flour
¾ cup granulated sugar
¼ cup brown sugar
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp ground nutmeg
2 large eggs (room temperature)
⅓ cup vegetable oil or melted butter
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C) and line muffin tins with paper liners.
In a large bowl, mash the ripe bananas until smooth. Mix in the canned pumpkin until well combined.
In another bowl, whisk together flour, sugars, baking powder, baking soda, spices, and salt.
Gradually fold the dry mixture into the banana-pumpkin blend until just combined.
Add eggs and oil (or melted butter) to the batter; stir gently without overmixing.
Scoop the batter into prepared muffin tins, filling each cup about three-quarters full.
Bake for 20-25 minutes or until a toothpick comes out clean. Allow cooling in the pan for five minutes before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (75g)
Calories: 200
Sugar: 18g
Sodium: 180mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg

Keywords: For added texture, consider mixing in chocolate chips or nuts. Store muffins in an airtight container at room temperature for up to three days or freeze for longer storage.