These Banana Pumpkin Muffins are moist, flavorful, and bursting with cozy fall spices. The combination of ripe bananas, pumpkin puree, and warm spices makes them the perfect treat for breakfast, a snack, or dessert. Add chocolate chips for a touch of sweetness, or enjoy them plain for a healthier option!
Ingredients:
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup chocolate chips (optional)
Directions:
1. Preheat Your Oven:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup with nonstick spray.
2. Mix the Wet Ingredients:
- Combine Wet Ingredients: In a large mixing bowl, combine 1 cup mashed bananas, 1 cup pumpkin puree, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Mix until the ingredients are smooth and well combined.
3. Mix the Dry Ingredients:
- Whisk the Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger.
4. Combine Wet and Dry Ingredients:
- Mix Together: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix the batter, as this can make the muffins tough.
- Optional Add-ins: If desired, gently fold in 1/2 cup chocolate chips for a sweeter muffin.
5. Fill the Muffin Tin:
- Divide the Batter: Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
6. Bake the Muffins:
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serving and Storage:
- Serving: These muffins are best enjoyed warm, straight out of the oven, but they’re also delicious at room temperature. Pair them with your favorite cup of coffee or tea for a cozy treat!
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. Just thaw and warm them in the microwave when you’re ready to enjoy.
Helpful Tips:
- Make Ahead: You can prepare the muffin batter in advance and refrigerate it overnight for a quick bake the next morning.
- Add-Ins: For added texture and flavor, feel free to mix in chopped nuts, dried fruit, or a sprinkle of cinnamon sugar on top before baking.
Frequently Asked Questions:
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, though the muffins may be slightly denser. You can also use half whole wheat and half all-purpose flour for a balance of texture and flavor.
2. Can I make these muffins gluten-free?
Yes! You can use a 1:1 gluten-free flour blend instead of all-purpose flour to make these muffins gluten-free.
3. How can I make these muffins vegan?
To make these muffins vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg), and use a plant-based oil or melted coconut oil.
4. Can I reduce the sugar?
Yes, you can reduce the sugar to 1/2 cup total (use a combination of granulated and brown sugar or just one type) for a less sweet version. The natural sweetness from the bananas and pumpkin will still make them flavorful.
5. Can I add a streusel topping?
Absolutely! For a crunchy and sweet topping, mix 1/4 cup brown sugar, 2 tablespoons all-purpose flour, 2 tablespoons butter, and a pinch of cinnamon. Sprinkle this mixture over the muffins before baking.
These Banana Pumpkin Muffins are perfect for fall, blending the best of both worlds—ripe bananas and spiced pumpkin—for a deliciously moist and flavorful treat!