Banana Pumpkin Muffins

As the leaves change color and the air turns crisp, the popularity of banana and pumpkin flavors in baking reaches new heights. Autumn is synonymous with cozy comforts, and what better way to celebrate the season than with a batch of spiced banana pumpkin muffins? These muffins not only embody the essence of fall but also offer a delightful harmony of flavors that warm the soul.

Indulge in the delightful flavors of fall with spiced banana pumpkin muffins! This cozy recipe combines ripe bananas and rich pumpkin puree, enhanced with warm spices like cinnamon and nutmeg. Each bite offers a perfect blend of sweetness and comfort, making these muffins a great snack or breakfast option. Easy to make and packed with nutrients, they are sure to become a seasonal favorite in your household. Share them fresh from the oven or enjoy them later as a sweet treat!

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Ingredients

1 cup ripe bananas, mashed (approximately 2 medium bananas)

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil or melted coconut oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup to prevent sticking.

Combine Wet Ingredients: In a large mixing bowl, use a whisk to blend together the mashed bananas, pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Mix until the ingredients are thoroughly combined and the mixture is smooth.

Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, cloves, and salt. This ensures even distribution of the dry ingredients.

Combine Mixtures: Gradually add the dry mixture to the wet mixture, stirring gently. Mix until just combined; it’s important to avoid overmixing, so don’t worry if there are a few lumps remaining in the batter.

Incorporate Optional Ingredients: If you choose to include them, fold in the chopped walnuts or pecans and/or chocolate chips until they are evenly distributed throughout the batter.

Fill Muffin Tins: Use a spoon or cookie scoop to fill each muffin cup about two-thirds full with the batter, allowing enough space for the muffins to rise while baking.

Bake: Place the filled muffin tin in the preheated oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.

Cool: After baking, remove the muffins from the oven. Let them cool in the pan for about 5 minutes, then gently transfer them to a wire rack to cool completely.

Serve: These delightful muffins can be enjoyed warm or at room temperature. They also freeze beautifully; simply store them in an airtight container for up to 3 months for a tasty treat anytime!

Prep Time, Total Time, Servings: 15 mins | 35 mins | Makes 12 muffins