Pumpkin Banana Muffins 🎃
Fluffy, moist, and packed with warm spices—these muffins are perfect for breakfast or a snack. No refined sugar needed, just natural sweetness from bananas and pumpkin!
Ingredients
Wet Ingredients:
- 1 cup pumpkin puree canned or homemade
- 2 ripe bananas mashed
- ½ cup honey or maple syrup
- 2 eggs or flax eggs for vegan option
- ¼ cup oil or melted butter
- 1 tsp vanilla extract
Dry Ingredients:
- 1 ¾ cups flour all-purpose, whole wheat, or gluten-free
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
Instructions
- Preheat Oven: Set to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
- Mix Wet Ingredients: In a large bowl, whisk together mashed banana, pumpkin puree, sweetener, eggs, oil, and vanilla until smooth.
- Prepare Dry Ingredients: In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine: Gradually fold dry ingredients into the wet mixture. Mix gently until just combined—don’t overmix!
- Fill Muffin Cups: Divide the batter evenly, filling each 2/3 full.
- Bake: Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or store for later!
Notes
Storage Tips Room Temp: Store in an airtight container for up to 2 days. Refrigerate: Lasts up to a week in the fridge. Freeze: Wrap and freeze for up to 3 months just reheat before eating!
