Pumpkin Banana Muffins
These Pumpkin Banana Muffins are a cozy and comforting treat that blend the sweetness of ripe bananas and pumpkin, spiced perfectly with cinnamon and nutmeg.
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, mash the ripe bananas until smooth.
- Stir in the pumpkin puree, followed by the granulated sugar, brown sugar, and oil. Mix until combined.
- Whisk in the eggs until the mixture is homogenous.
- In a separate bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Fold in any optional nuts or chocolate chips.
- Scoop the batter into the prepared muffin tin, filling each cup two-thirds full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
Notes
Ensure to use overripe bananas for sweetness.n Use a toothpick to test if muffins are done.n Muffins can be stored at room temperature for 3 days in an airtight container.