Pumpkin Banana Muffins
Craving a delicious and easy treat? These pumpkin banana muffins are the perfect solution. This recipe combines the comforting flavors of pumpkin and banana into moist, flavorful muffins that are perfect for breakfast, snacks, or even dessert.
Equipment
- Muffin Tin
- Mixing bowls
Ingredients
Dry Ingredients
- 2 1/2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Cloves
Wet Ingredients
- 1 cup Pumpkin Puree
- 1 cup Mashed Bananas about 2-3 bananas
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar packed
- 2 large Eggs
- 1/2 cup Vegetable Oil
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine the pumpkin puree, mashed bananas, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fill each muffin cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Feel free to add chocolate chips, nuts, or other mix-ins to suit your taste.