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Feel Good Foodie

Pumpkin Banana Muffins

Soft, warmly spiced muffins that bring together ripe banana and pumpkin in one tender bake. They're a cozy fall breakfast or snack for anyone who can't choose between banana bread and pumpkin muffins.

⏱ 30 min12 muffinsAmericanmuffinspumpkinbananabakingfall

Ingredients

  • 1 ¾ cupsall-purpose flour
  • 1 teaspoonbaking soda
  • 1 ½ teaspoonscinnamon
  • ½ teaspoonginger
  • ½ teaspoonsalt
  • ¼ teaspoonnutmeg
  • ½ cupgranulated sugar
  • ½ cuplight brown sugar · packed
  • ¼ cupolive oil
  • 4 tablespoonsbutter · melted, cooled slightly
  • 2eggs · at room temperature
  • 2ripe bananas · mashed
  • 1 cupcanned pumpkin puree
  • 1 teaspoonvanilla extract

Steps

  1. 1

    Preheat the oven to 350°F. Line a 12-count muffin tin with non-stick cupcake liners.

  2. 2

    In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

  3. 3

    In a large bowl, whisk together the granulated sugar, brown sugar, olive oil, melted butter, and eggs for about 1 minute, until smooth and well combined.

  4. 4

    Add the mashed banana, pumpkin puree, and vanilla to the wet mixture and whisk until combined.

  5. 5

    Add the dry ingredients to the wet ingredients and fold together with a spatula until no streaks of flour remain.

  6. 6

    Divide the batter among the muffin cups and bake for 22–25 minutes, until a toothpick inserted in the center of a muffin comes out clean.

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