Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup pumpkin puree
- 2 ripe bananas, mashed
- ¾ cup granulated sugar
- â…“ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, mashed bananas, sugar, oil, eggs, and vanilla until smooth.
- Gradually add wet ingredients to dry, stirring gently until just combined. Do not overmix.
- Using a spoon or scoop, fill muffin cups about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
- Store muffins in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to one week or freeze for 3 months.
- Reheat in microwave or oven before serving for best freshness.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
