Description
Moist and flavorful muffins made with pumpkin and banana, perfect for a cozy breakfast or brunch.
Ingredients
Scale
- 1 cup mashed bananas (about 2–3 ripe bananas)
- 1 cup pumpkin puree (canned or homemade)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the mashed bananas, pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until smooth.
- Add the eggs and vanilla extract to the banana-pumpkin mixture, and beat until well incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until everything is just combined. Be careful not to overmix!
- Pour the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool slightly in the pan before transferring them to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to three days. Optionally freeze by wrapping each muffin in plastic wrap.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg