Ingredients
Scale
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 medium ripe bananas, mashed
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar (or light brown sugar)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 3/4 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin with non-stick cooking spray or line it with paper liners. In a large bowl, mash the ripe bananas until smooth. Whisk in the pumpkin puree, eggs, oil, and vanilla extract until the mixture is well-combined and smooth.
- In a separate medium bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Gradually add the dry ingredients to the wet ingredients. Fold them together gently using a spatula just until no streaks of flour remain. Be careful not to overmix the batter. Gently fold in 1/2 cup of the chopped walnuts.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the remaining walnuts over the tops of the muffins for a decorative crunch. Place the tin in the center of the oven and bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 37 minutes