Description
Enjoy the perfect blend of pumpkin and banana in these moist, flavorful muffins – a delightful fall treat the whole family will love.
Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup mashed ripe banana (about 2 medium bananas)
– 3/4 cup canned pumpkin puree
– 1/2 cup granulated sugar
– 1/4 cup vegetable oil
– 1 large egg
– 1 teaspoon vanilla extract
Instructions
1. – Preheat oven to 400°F. Grease a 12-cup muffin tin or line with paper liners.
2. – In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. – In a separate bowl, combine the mashed banana, pumpkin puree, sugar, oil, egg, and vanilla. Mix until well blended.
4. – Gently fold the wet ingredients into the dry ingredients just until combined, being careful not to overmix.
5. – Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
6. – Bake for 12-15 minutes, until a toothpick inserted in the center comes out clean.
7. – Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best texture, be sure not to overmix the batter. Leftovers can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
- Prep Time: 5
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American