Description
Enjoy these moist and flavorful pumpkin banana muffins, made with wholesome ingredients for a delicious and nutritious breakfast or 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 ginger
– 1/4 teaspoon ground nutmeg
– 1/2 cup unsalted butter, melted
– 3/4 cup granulated sugar
– 2 large eggs
– 1 cup mashed ripe bananas (about 2 medium)
– 1 cup pumpkin puree
– 1 teaspoon vanilla extract
Instructions
1. – Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
2. – In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
3. – In a separate large bowl, whisk together the melted butter and sugar. Beat in the eggs one at a time, then stir in the mashed bananas, pumpkin puree, and vanilla extract.
4. – Gradually fold the dry ingredients into the wet ingredients, mixing just until combined (do not 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 into the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
– For a crunchy topping, sprinkle the muffins with turbinado sugar before baking.
– Substitute chopped walnuts or pecans for a nutty crunch.
– Store the muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
- Prep Time: 10
- Cook Time: 18
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American