Pumpkin Banana Breakfast Muffins

When it comes to breakfast, few things are as comforting as a freshly baked muffin. The combination of pumpkin and banana in these breakfast muffins creates a delightful harmony that is not only delicious but also nutritious. As the leaves change and the air turns crisp, the warm, inviting flavors of these muffins make them a perfect choice for fall, though they are a treat you can enjoy any time of year. Whether you are rushing out the door or savoring a quiet morning at home, these muffins offer a satisfying start to your day.

Enjoy a delicious and nutritious start to your day with Pumpkin Banana Breakfast Muffins. This easy-to-make recipe combines the sweetness of ripe bananas and the earthy flavor of pumpkin, creating a moist and flavorful treat that's perfect for any time of year. Packed with vitamins and fiber, these muffins keep you satisfied and energized throughout the morning. Ideal for busy mornings or a cozy weekend brunch, they’re sure to please both kids and adults alike. Discover how simple it is to indulge in this delightful breakfast option!

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Ingredients

1 cup mashed ripe bananas (about 2 medium bananas)

1 cup canned pumpkin puree

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1/2 cup vegetable oil or melted coconut oil

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.

Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well incorporated.

Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Add Nuts/Chocolate (Optional): If using, fold in the chopped walnuts or pecans and chocolate chips into the batter.

Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. This will allow room for rising.

Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

Cool: Once done, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Serve: Enjoy your delicious Pumpkin Banana Breakfast Muffins warm or at room temperature. They pair wonderfully with a smear of cream cheese or a drizzle of honey!

Prep Time, Total Time, Servings: 10 min | 35 min | Makes 12 muffins