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The combination of banana and pumpkin in baking offers a unique flavor profile that is both sweet and savory. Ripe bananas bring a natural sweetness and moisture to the muffins, while pumpkin puree adds a rich, creamy texture and a subtle earthy flavor. The result is a muffin that is not only tender and moist but also bursting with a complex taste that delights the palate.

Banana Pumpkin Muffins

Enjoy the cozy flavors of fall with these delightful banana pumpkin muffins! Combining ripe bananas and creamy pumpkin puree, these muffins offer a perfect balance of sweetness and nutrition. Packed with vitamins and fiber, they are a guilt-free treat ideal for breakfast, snacks, or dessert. Easy to make, they come together quickly, making them a great option for busy mornings. Indulge in the comforting aroma and rich taste that will have everyone reaching for seconds!
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Ingredients
  

1 cup ripe bananas (approximately 2 large bananas), thoroughly mashed

1 cup pumpkin puree (either canned or homemade)

1/2 cup unsweetened applesauce

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup chopped nuts (such as walnuts or pecans) or chocolate chips (optional)

1/4 cup sunflower seeds (optional, for topping)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin pan by lining it with muffin liners or spraying it generously with non-stick cooking spray.

    Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, pumpkin puree, applesauce, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Using a whisk, blend all the ingredients together until the mixture is smooth and well combined.

      Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly mixed.

        Combine the Mixtures: Gradually incorporate the dry ingredients into the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Take care not to overmix; the goal is to achieve a slightly lumpy batter.

          Add Nuts or Chocolate (Optional): If you’re opting for nuts or chocolate chips, gently fold them into the batter at this stage, ensuring they’re evenly distributed throughout.

            Fill Muffin Cups: Using a scoop or spoon, evenly fill each muffin cup with the batter, filling them about two-thirds full. If desired, sprinkle sunflower seeds over the tops of the muffins for added crunch and visual appeal.

              Bake: Place the prepared muffin pan in the preheated oven. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

                Cool Down: Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. After that, transfer the muffins to a wire rack to cool completely.

                  Serve: These delightful banana pumpkin muffins can be enjoyed warm or at room temperature. They make for a perfect breakfast treat or a delicious snack at any time of day!

                    Prep Time, Total Time, Servings: 15 min | 35 min | 12 servings

                      Presentation Tips: For an extra special touch, consider dusting the tops of the muffins with a sprinkle of powdered sugar or serving them alongside a dollop of cream cheese spread.