Description
Pumpkin Banana Muffins are the ultimate autumn treat that combines the comforting flavors of ripe bananas and pumpkin puree. With a warm, sweet aroma and a soft, fluffy texture, these muffins are perfect for breakfast or as a delightful snack at any time of day. Easy to prepare and freeze well, they will quickly become a family favorite!
Ingredients
Scale
- 3 ripe bananas (mashed)
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/3 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Optional: 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mash bananas until smooth but slightly chunky.
- Stir in pumpkin puree and eggs until well combined.
- In another bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, granulated sugar, and brown sugar.
- Gradually fold dry ingredients into wet mixture until just combined; avoid overmixing.
- If desired, gently fold in chocolate chips.
- Scoop batter into muffin tins, filling each about two-thirds full.
- Bake for 20-25 minutes until a toothpick inserted comes out clean.
- Allow muffins to cool in the pan for five minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (100g)
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For extra flavor, substitute half of the oil with applesauce. Feel free to add nuts or swap in whole wheat flour for added nutrition.