Description
Pumpkin Banana Muffins combine the natural sweetness of ripe bananas with the warm, spiced richness of pumpkin. These muffins are moist, fluffy, and perfect for breakfast, a quick snack, or even dessert!
Ingredients
Scale
- 2 medium-sized ripe bananas, mashed
- ¾ cup pumpkin purée
- 2 large eggs
- ½ cup brown sugar
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ½ tsp salt
- ½ cup chocolate chips or chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup.
- In a large mixing bowl, mash the bananas until smooth.
- Add pumpkin purée, eggs, brown sugar, vegetable oil, and vanilla extract. Whisk until well combined.
- Sprinkle flour, baking soda, cinnamon, nutmeg, cloves, and salt over the wet mixture. Stir until just combined. Do not overmix.
- If using, fold in chocolate chips or nuts.
- Divide the batter evenly into the muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
- Enjoy warm or store for later!
Notes
For best results, use overripe bananas for extra sweetness. Store in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin, banana, muffins, breakfast, fall recipe