Ingredients
Method
Preheat the Oven
- Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly and rise properly.
Prepare the Muffin Tin
- Grease a muffin tin with cooking spray or line with muffin liners to prevent sticking.
Mix Dry Ingredients
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. This helps to evenly distribute the leavening agents and spices.
Mix Wet Ingredients
- In another bowl, mash the ripe banana until smooth. Add the pumpkin puree, granulated sugar, brown sugar, egg, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and well combined.
Combine Ingredients
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a rubber spatula until just combined. Be careful not to overmix, as this can lead to dense muffins.
Add Optional Ingredients
- If using, fold in the chocolate chips or dried cranberries until evenly distributed.
Fill Muffin Tin
- Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full. This allows room for the muffins to rise without overflowing.
Bake
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. This ensures that the muffins are cooked through.
Cool and Serve
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Nutrition
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze well for up to 3 months.