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Pumpkin Banana Muffins

Delightful muffins combining the warm flavors of pumpkin and ripe bananas, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup mashed ripe bananas (about 2-3 bananas) Use overripe bananas for extra sweetness and moisture.
  • 1 cup pumpkin puree
  • 2 pieces eggs
  • 1/3 cup melted butter
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Can substitute with whole wheat flour.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with muffin liners.
  2. In a large bowl, mix the mashed bananas, pumpkin puree, eggs, melted butter, brown sugar, and vanilla extract until combined.
  3. In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  5. Spoon the batter into the muffin tins, filling each liner about 2/3 full.
Baking
  1. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the muffins to cool for a few minutes before transferring them to a wire rack to cool completely.

Notes

These muffins are best enjoyed fresh but can be stored in an airtight container. They freeze well for up to 2-3 months. For extra texture and flavor, consider adding nuts or chocolate chips.