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Once you’ve prepared your wet and dry mixtures, it’s time to combine them. This step is crucial for achieving the perfect texture in your Pumpkin Banana Breakfast Muffins. Gently pour the wet mixture into the bowl of dry ingredients, and using a rubber spatula or wooden spoon, fold the ingredients together. The key here is to mix just until the dry ingredients are moistened. Overmixing can lead to dense muffins, which is the opposite of what you want. A few lumps are perfectly fine; they will bake out during cooking, leaving you with light and fluffy muffins.

Pumpkin Banana Breakfast Muffins

Start your day on a wholesome note with these delicious Pumpkin Banana Breakfast Muffins. Perfectly blending the natural sweetness of ripe bananas and pumpkin, these muffins are not only packed with nutrients but also full of autumn flavors. Ideal for busy mornings or cozy brunches, they offer a delightful treat that’s easy to customize. Enjoy them warm with a drizzle of honey or a spread of cream cheese for an extra special breakfast experience.
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Ingredients
  

1 cup mashed ripe bananas (approximately 2 medium bananas)

1 cup canned pumpkin puree

1/2 cup packed brown sugar

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: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it with cooking spray.

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

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

        Combine Mixtures: Slowly add the dry ingredient mixture into the wet ingredients, stirring gently just until everything is combined. It's important not to overmix; a few lumps in the batter are okay and will help keep the muffins fluffy.

          Add Nuts and Chocolate (Optional): If you choose to enhance your muffins with nuts and chocolate, gently fold in the chopped walnuts or pecans and the chocolate chips into the batter until evenly distributed.

            Fill the Muffin Tin: Use a spoon or a cookie scoop to fill each muffin cup about two-thirds full with batter, ensuring they have enough space to rise while baking.

              Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. You’ll know they are done when a toothpick inserted into the center of a muffin comes out clean.

                Cool: After baking, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.

                  Serve: Delight in your freshly baked Pumpkin Banana Breakfast Muffins, either warm or at room temperature. They make a perfect treat with a smear of cream cheese or a drizzle of honey for an extra touch of sweetness!

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