Pumpkin Banana Muffins
These Pumpkin Banana Muffins are soft, moist, and packed with the warm flavors of fall, making them perfect for breakfast or a cozy snack.
Equipment
- Mixing Bowl
- Muffin Tin
- Whisk
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 3 teaspoons Pumpkin spice or 1 ½ teaspoons ground cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ⅛ teaspoon cloves
- 1 teaspoon Baking powder
- ½ teaspoon Salt
Wet Ingredients
- 1 medium Ripe banana mashed
- 1 cup Pumpkin puree not pumpkin pie filling; half a can
- ½ cup Granulated sugar
- ½ cup Light brown sugar
- 1 large Egg at room temperature
- ½ cup Vegetable oil
- ¼ cup Milk or water, or orange juice
- 1 teaspoon Pure vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line a muffin tin with paper liners or lightly grease it.
- Step 3: In a large mixing bowl, whisk together the flour, pumpkin spice, baking powder, and salt.
- Step 4: In another bowl, mash the ripe banana until smooth.
- Step 5: To the mashed banana, add pumpkin puree, granulated sugar, brown sugar, and egg. Whisk until well combined, then add oil, milk, and vanilla extract. Mix until smooth.
- Step 6: Pour the wet mixture into the dry ingredients and gently fold until just combined.
- Step 7: Spoon the batter into the muffin tin, filling each cup about ⅔ full.
- Step 8: Bake for 18 to 22 minutes, or until a toothpick comes out clean.
- Step 9: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store muffins in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.