Description
Pumpkin Banana Muffins are moist, flavorful muffins made with ripe bananas and pumpkin puree, spiced with cinnamon and nutmeg for a warm autumn taste.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 ripe bananas, mashed
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- In a large bowl, mash bananas and mix with pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually fold dry ingredients into the wet mixture until just combined; do not overmix.
- Spoon batter evenly into prepared muffin cups, filling about 3/4 full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool muffins on a wire rack before serving.
Notes
- Add chocolate chips or chopped nuts for extra flavor.
- Use whole wheat flour for a healthier version.
- Muffins can be stored in an airtight container for up to 3 days or frozen for later use.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg