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Pumpkin Banana Muffins

These delightful pumpkin banana muffins are a perfect blend of fall flavors and a great way to use up ripe bananas. They're moist, flavorful, and make for a nutritious snack or breakfast option.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast/Dessert
Cuisine American
Servings 4 People
Calories 150 kcal

Equipment

  • 1 mixing bowls
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 muffin tin
  • 1 muffin liners (optional)
  • 1 rubber spatula
  • 1 cooling rack

Ingredients
  

  • 1 cup pumpkin puree
  • 2 ripe bananas mashed
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup chopped walnuts or chocolate chips optional

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners or grease it lightly.
  • In a large mixing bowl, combine the pumpkin puree, mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
  • In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
  • Gradually fold the dry ingredients into the wet ingredients using a rubber spatula. Mix until just combined; be careful not to overmix. If desired, gently fold in the chopped walnuts or chocolate chips.
  • Scoop the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
  • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a cooling rack to cool completely.

Notes

Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze them for up to a month.
You can substitute half of the flour with whole wheat flour for a healthier option.
Feel free to experiment by adding dried fruits or spices to customize your muffins.