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As the leaves turn vibrant shades of orange and gold, the crisp air invites us into the kitchen to embrace the warmth of baking. One of the most delightful recipes to emerge during the fall season is the Banana Pumpkin Muffin. This mouthwatering treat unites the natural sweetness of ripe bananas with the rich, earthy flavor of pumpkin puree, resulting in a moist muffin that's perfect for breakfast, an afternoon snack, or a comforting dessert. The combination of these ingredients not only creates a delectable flavor profile but also offers a nutritious twist, making it a favorite among health-conscious bakers and families alike.

Banana Pumpkin Muffins

Experience the cozy flavors of fall with delicious banana pumpkin muffins! This easy recipe combines ripe bananas and pumpkin puree for a moist, sweet treat that’s perfect for breakfast, snacks, or dessert. Enjoy the warm aroma of cinnamon and nutmeg while baking, and feel free to personalize your muffins with nuts or chocolate chips. Packed with nutrients, these muffins are a delightful and healthier choice for the season. Start your fall baking tradition today!
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Ingredients
  

1 cup ripe bananas (about 2 large bananas), mashed

1 cup pumpkin puree (canned or homemade)

1/2 cup unsweetened applesauce

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon 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 (walnuts or pecans) or chocolate chips (optional)

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

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with muffin liners or spray 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. Whisk until everything is well blended and smooth.

      Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until they are well mixed.

        Combine the Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix—the batter should be slightly lumpy.

          Add Nuts or Chocolate (Optional): If you’re using nuts or chocolate chips, fold them into the batter gently.

            Fill Muffin Cups: Evenly distribute the muffin batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle sunflower seeds on top if desired.

              Bake: Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                Cool Down: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.

                  Serve: Enjoy these delightful banana pumpkin muffins warm or at room temperature, perfect for breakfast or as a snack!

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