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Pumpkin Banana Muffins

Delightful muffins combining the classic taste of bananas with warm, spiced pumpkin, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 medium overripe bananas, mashed Use overripe bananas for added sweetness.
  • 1 cup pumpkin puree You can substitute with applesauce or mashed sweet potato.
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry 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
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, mash the overripe bananas.
  3. Add pumpkin puree, vegetable oil, eggs, and vanilla extract to the mashed bananas. Mix until well combined.
  4. In another bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, granulated sugar, and brown sugar.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  6. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow muffins to cool in the tin for a few minutes before transferring them to a wire rack.

Notes

For serving, consider spreading cream cheese on top or serving warm with a pat of butter. Great with coffee or tea.