Description
These delightful pumpkin banana muffins are incredibly moist, perfectly spiced, and boast a tender crumb. Easy to bake, they are a perfect treat for any time of year.
Ingredients
Scale
- 1 cup (about 3 medium) mashed ripe bananas
- 1/2 cup pure pumpkin puree
- 2 large eggs, at room temperature
- 1/2 cup vegetable oil or melted unsalted butter
- 1/2 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- Optional: 1/2 cup chocolate chips, chopped nuts, or oats
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
- In a large bowl, whisk together mashed bananas, pumpkin puree, eggs, oil/butter, milk, and vanilla until smooth.
- In a separate medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, salt, granulated sugar, and brown sugar.
- Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula until just combined. Do not overmix. If using, fold in optional add-ins.
- Divide batter evenly among muffin cups. Bake at 400°F (200°C) for 5 minutes, then reduce temperature to 375°F (190°C) and bake for another 15-20 minutes, or until golden and a toothpick comes out clean.
- Cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 20-25 mins