This pumpkin banana muffins recipe combines two of our favorite comforting fall or winter flavors: bananas and pumpkin. They are soft, fluffy, and utterly delicious.
Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
Dry ingredients: Mix 1 ½ cup flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon allspices, and ¼ salt in a bowl and set them aside.
Wet ingredients: Mash 2 bananas in a large bowl. Add ¾ cup pumpkin puree, 1 cup sugar, ¼ cup oil, and 1 teaspoon vanilla extract. Mix with a whisk until combined.
Batter: Add the flour mixture and fold them in until just combined. Don’t over-stir, or the muffins will be tough.
Bake: 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.
Cool: Let the muffins in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
Notes
Cake flour is also great.
If using table salt, 1/8 teaspoon will be enough.
Spotty or almost black bananas are sweet and soft. However, they should not be as overripe as to be brown and mushy inside or smell like alcohol.