Pumpkin Banana Muffins

As seen on

Two peas & their pod

Total Time

35 minutes

Prep Time

10 minutes

Cook Time

25 minutes

Rating

(150)

Ingredients

12 muffins

1 cup pumpkin puree
1 cup mashed banana
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
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup chocolate chips (optional)

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Preparation

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Step 1

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.

Step 2

In a large bowl, combine pumpkin puree, mashed banana, sugars, eggs, vegetable oil, and vanilla extract. Mix until smooth.

Step 3

In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Step 4

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Step 5

Fold in chocolate chips if using.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Step 7

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Chef’s notes

These muffins can be stored in an airtight container at room temperature for up to three days.

For a healthier version, substitute half of the all-purpose flour with whole wheat flour.

Feel free to add nuts or raisins for additional texture and flavor.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Pumpkin Banana Muffins

Ingredients

Preparation

Step 1

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Step 8

Chef’s notes

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