Pumpkin Banana Muffins
Pumpkin Banana Muffins are a delicious treat that combines the sweet flavors of ripe bananas and pumpkin puree. They are perfect for breakfast, snacks, or even dessert. With their warm spices and soft texture, these muffins bring comfort and joy to any occasion.
Why Make This Recipe
Making Pumpkin Banana Muffins is a great way to use up leftover pumpkin and bananas. This recipe is easy to follow and requires simple ingredients that you may already have in your kitchen. Plus, these muffins are not only tasty but also packed with nutrients from the pumpkin and bananas. They make a wonderful addition to your baking collection!
How to Make Pumpkin Banana Muffins
Ingredients:
- 1 cup pumpkin puree
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Optional: 1/2 cup chopped nuts or chocolate chips
Directions:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick cooking spray.
- In a large mixing bowl, combine the pumpkin puree, mashed bananas, brown sugar, granulated sugar, vegetable oil (or melted butter), eggs, and vanilla extract. Mix until well combined and smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If using, fold in the chopped nuts or chocolate chips until evenly distributed in the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, serve and enjoy your pumpkin banana muffins!
How to Serve Pumpkin Banana Muffins
Serve Pumpkin Banana Muffins warm or at room temperature. They are great on their own, but you can also spread a little butter on top for extra flavor. These muffins pair nicely with coffee or tea, making them perfect for a cozy breakfast or afternoon snack.
How to Store Pumpkin Banana Muffins
Store the muffins in an airtight container at room temperature for up to three days. If you want to keep them fresh longer, you can refrigerate them for up to a week. For longer storage, freeze the muffins in a freezer-safe bag for up to three months. Just let them thaw at room temperature before enjoying!
Tips to Make Pumpkin Banana Muffins
- Use overripe bananas for the best flavor and sweetness.
- Ensure your baking powder and baking soda are fresh for the best rise.
- Don’t overmix your batter; mix just until everything is combined to keep muffins fluffy.
- Feel free to add your favorite nuts or chocolate chips to enhance the taste.
Variation
You can try different spices like ginger or allspice to give your muffins a unique flavor. If you want to make them healthier, consider using whole wheat flour or adding oats to the batter.
FAQs
1. Can I use canned pumpkin puree?
Yes! Canned pumpkin puree works perfectly in this recipe and makes the preparation even quicker.
2. Can I make these muffins vegan?
Yes, you can use flax eggs instead of regular eggs and replace butter with coconut oil or a vegan butter alternative.
3. How can I tell when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, your muffins are done baking.
Enjoy your delicious Pumpkin Banana Muffins!
