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Pumpkin Banana Muffins

Delight in these moist and flavorful muffins combining pumpkin and bananas, perfect for a cozy breakfast or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
Wet ingredients
  • 1 cup mashed ripe bananas about 2-3 medium bananas
  • 1 cup canned pumpkin puree
  • 0.75 cup granulated sugar
  • 0.33 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 375°F (190°C). Grease or line a muffin tin.
  2. Mix dry ingredients: flour, baking soda, salt, cinnamon, nutmeg, ginger.
  3. In a large bowl, mash bananas. Add pumpkin, sugar, oil, eggs, vanilla; whisk until combined.
  4. Gradually add dry ingredients to wet, stir until just combined.
  5. Scoop batter into muffin tin, filling 3/4 full.
  6. Bake for 18-20 minutes. Cool in tin 5 minutes, then transfer to wire rack.

Notes

Store muffins in an airtight container for up to 2 days or freeze for longer storage.