Pumpkin Banana Muffins
Equipment
- 1 Muffin tin (12-cup)
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Cooling rack
- 1 Oven
- 12 Paper muffin liners
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 cup pumpkin puree
- 2 large ripe bananas mashed
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts optional
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, combine the granulated sugar, brown sugar, and melted butter, mixing until well combined.
- Add the eggs to the sugar mixture, one at a time, beating well after each addition.
- Stir in the pumpkin puree, mashed bananas, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula until just combined.
- If using, fold in the chopped walnuts evenly.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
For best results, use ripe bananas as they add natural sweetness and moisture to the muffins. If you prefer a spicier flavor, increase the amount of cinnamon or nutmeg slightly. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
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