Pumpkin Banana Muffins
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.7 out of 5 stars
(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
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.
Step 9
Save recipe for the next time?
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.
