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One of the key secrets to achieving a tender and fluffy muffin texture lies in the mixing process. When combining your wet and dry ingredients, it’s vital to mix just until the dry ingredients are incorporated. Overmixing can lead to tough muffins due to the development of gluten, which is not desirable in a light and airy muffin. Aim for a batter that is slightly lumpy; this will contribute to that delightful, soft texture.

Pumpkin Banana Muffins

Embrace the cozy flavors of fall with these delightful pumpkin banana muffins! Combining ripe bananas and rich pumpkin puree, this recipe creates moist, flavorful muffins perfect for breakfast, snacks, or dessert. Packed with vitamins and fiber, these treats are not only delicious but also nutritious. Customize them with nuts or chocolate chips to suit your taste. Get ready to fill your kitchen with the warm aromas of autumn baking!
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Ingredients
  

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

1 cup canned pumpkin puree

1/3 cup melted coconut oil (or vegetable oil)

1/2 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

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, optional)

1/2 cup chocolate chips (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.

    Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, pumpkin puree, melted coconut oil, brown sugar, granulated sugar, eggs, and vanilla extract. Mix well until all the wet ingredients are well blended.

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

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

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

            Fill Muffin Tins: Divide the batter evenly among the prepared muffin cups, filling them about 2/3 full.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                Cool: Once baked, 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.

                  Enjoy: Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 muffins