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As the leaves turn vibrant shades of orange and gold, the aroma of baked goods fills the air, signaling the arrival of fall. Among the many seasonal treats, banana pumpkin muffins stand out as a delightful fusion of flavors that perfectly encapsulates the essence of autumn. This recipe marries the natural sweetness of ripe bananas with the warm, earthy notes of pumpkin, creating a comforting and delicious snack or breakfast option that appeals to all ages.

Banana Pumpkin Muffins

Experience the cozy flavors of fall with these delightful banana pumpkin muffins that are sure to warm your heart. This recipe combines the natural sweetness of ripe bananas and the earthy goodness of pumpkin, creating a delicious treat perfect for breakfast or snacking. Packed with nutrients, these muffins are not only tasty but also healthy. Embrace the spirit of the season and enjoy a comforting indulgence that everyone will love!
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Ingredients
  

1 cup ripe bananas (approximately 2-3 medium), thoroughly mashed

1 cup canned pumpkin puree (ensure it is not the spiced mix)

1/2 cup unsweetened applesauce

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/3 cup vegetable oil (or melted coconut oil for a unique flavor)

2 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

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

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 spacious mixing bowl, combine the mashed bananas, canned pumpkin puree, unsweetened applesauce, packed brown sugar, granulated sugar, vegetable oil, large eggs, and pure vanilla extract. Stir the mixture until all ingredients are well integrated and the batter is smooth without any lumps.

      Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Ensure that all dry ingredients are evenly blended to eliminate any clumps.

        Merge Wet and Dry Mixtures: Gradually incorporate the dry ingredients into the wet mixture. Use a spatula to fold them together gently. Take care not to overmix; it’s fine if a few small lumps remain in the batter for a tender muffin.

          Add Optional Nuts or Chocolate: If you choose to include nuts or chocolate chips, fold them into the batter just until they are evenly distributed.

            Fill Muffin Cups: Using a spoon or a cookie scoop, distribute the batter evenly among the prepared muffin cups, filling each cup about two-thirds full to allow for rising.

              Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. They are done when a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.

                Cool: Once baked, allow the muffins to cool in the tin for about 5 minutes. Then, gently transfer them to a wire rack to cool completely, ensuring the muffins maintain their structure.

                  Serve and Enjoy: These muffins are best enjoyed warm or at room temperature. They can be stored in an airtight container for up to 3 days. If you have leftovers, freeze them for longer storage, so you can enjoy them later!

                    Prep Time: 15 minutes | Total Time: 35-40 minutes | Servings: 12 muffins

                      - Presentation Tips: For an extra touch, dust the cooled muffins with a light sprinkle of powdered sugar or a drizzle of maple glaze before serving. Arrange them on a platter with some fresh banana slices or pumpkin seeds for a beautiful display.