Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup mashed ripe banana (about 2 large)
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Step 2: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Step 3: In a separate bowl, combine the mashed banana, pumpkin puree, and sugar. Mix well.
- Step 4: Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Step 5: Fill each muffin cup about 2/3 full.
- Step 6: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Warm a muffin briefly in the microwave (10-15 seconds) for an extra cozy treat.
- These muffins are delicious on their own or with a dollop of cream cheese frosting for added indulgence.
- For extra moisture, don't overmix the batter; a few streaks of flour are perfectly fine!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American