Ingredients: – 1 cup pumpkin puree – 2 ripe bananas, mashed – 1/2 cup brown sugar – 1/4 cup granulated sugar – 1/3 cup vegetable oil or melted coconut oil
– 2 large egg – 1 teaspoon vanilla extract – 1 3/4 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 clove – Optional: 1/2 cup chopped nuts (such as pecans or walnuts) – Optional: 1/2 cup chocolate chip
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups with cooking spray.
In a large mixing bowl, combine the pumpkin puree, mashed bananas, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Stir until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can lead to dense muffins.
If using, gently fold in the chopped nuts or chocolate chips until evenly distributed throughout the batter. Spoon the batter into the prepared muffin cups, filling each about 2/3 to 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, serve the pumpkin banana muffins and enjoy! They can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage.