⇒ All-purpose flour ⇒ Baking soda ⇒ Cinnamon ⇒ Allspice & ground ginger ⇒ Fine sea salt or Kosher salt ⇒ Bananas ⇒ Pumpkin puree ⇒ Granulated sugar ⇒ Eggs ⇒ Oil - neutral-tasting like canola ⇒ Vanilla extract
Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
Mix flour, baking soda, cinnamon, ginger, allspices, and salt in a bowl and set them aside.
Mash 2 bananas in a large bowl. Add the pumpkin puree, sugar, oil, and vanilla extract. Mix with a whisk until combined.
Add the flour mixture and fold them in until just combined. Don’t over-stir, or the muffins will be tough.
Pour or spoon the batter into the muffin cups and bake for 20 - 23 minutes until a toothpick inserted in the middle of a muffin comes out clean.
Let the muffins in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
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