Description
Enjoy these easy, homemade Pumpkin Banana Muffins with just 30 minutes of prep. Moist, flavorful, and perfect for breakfast or a healthy snack.
Ingredients
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/3 cup unsalted butter, melted and slightly cooled
– 1 cup granulated sugar
– 2 large eggs
– 1 cup mashed ripe bananas (about 2-3 bananas)
– 1 cup pumpkin puree
– 1 teaspoon vanilla extract
Instructions
1. – Preheat oven to 375°F. Grease a 12-cup muffin tin or line with paper liners.
2. – In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
3. – In a large bowl, whisk together the melted butter and sugar until combined. Beat in the eggs one at a time, then stir in the mashed bananas, pumpkin puree, and vanilla.
4. – Gradually fold the dry ingredients into the wet ingredients just until combined, being careful not to overmix.
5. – Scoop the batter into the prepared muffin cups, filling them about 3/4 full.
6. – Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. – Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
– For a crunchy topping, sprinkle the muffin batter with chopped walnuts or pecans before baking.
– Store leftover muffins in an airtight container at room temperature for up to 4 days, or in the freezer for up to 3 months.
- Prep Time: 30
- Cook Time: 18
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American