Description

Moist and flavorful banana pumpkin muffins perfect for fall. This recipe combines ripe bananas and pumpkin puree for a delightful seasonal treat.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 cups mashed ripe bananas (about 3 medium)
1 cup pumpkin puree
3/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk

Instructions

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
In a separate bowl, combine the mashed bananas, pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Gradually stir in the milk until the batter is smooth.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For gluten-free muffins, use a gluten-free all-purpose flour blend.
Add chopped nuts or chocolate chips for extra texture and flavor.
Ensure your bananas are very ripe for the best flavor and sweetness.
Store cooled muffins in an airtight container at room temperature for up to 3 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 250
Sugar: 20g
Sodium: 200mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg

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