Can I use butter instead of oil in these muffins?

Absolutely! I love the richness butter adds - just melt and cool it first so it doesn’t cook the eggs. My taste tests show butter gives a slightly denser crumb (which I adore), while oil keeps them ultra-moist longer. For holiday baking, I often go half-butter-half-oil to get the best of both worlds!

How ripe should my bananas be for banana pumpkin muffins?

The spottier, the better! Those nearly black bananas you’d never eat raw are muffin gold - they mash easily and pack maximum sweetness. No ripe bananas? No sweat! I’ve roasted firm bananas at 300°F for 15 minutes when desperate - works like a charm.

Can I make these gluten-free?

You sure can! Swap the all-purpose flour for your favorite 1:1 gluten-free blend (I’ve had perfect results with Bob’s Red Mill). The batter might look thinner, but they’ll bake up just as tender. Some folks even add 1/4 tsp xanthan gum for extra structure.

How long do pumpkin banana muffins stay fresh?

At room temp, they’re dreamy for 3 days in an airtight container. For longer storage, freeze them - I wrap each cooled muffin in plastic wrap, then toss them in a freezer bag. They reheat in 30 seconds straight from frozen! Perfect for back-to-school breakfast emergencies.

Moist Pumpkin Banana Muffins: 5-Star Kid-Friendly Breakfast

Pumpkin Banana Muffins

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Moist and kid-friendly muffins that combine ripe bananas and pumpkin for natural sweetness. Perfect for breakfast or snacks during the fall baking season.

Author: Sophia Collins
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup mashed ripe bananas
1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs
1/2 cup brown sugar
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup chocolate chips or walnuts (optional)

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Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
In a large bowl, mix mashed bananas, pumpkin puree, oil, eggs, brown sugar, and vanilla.
Add flour, baking soda, salt, cinnamon, and nutmeg. Stir until just combined.
Fold in chocolate chips or walnuts if using.
Spoon batter into muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes, or until a toothpick comes out clean.
Let cool before serving.

Notes

Freeze extras for quick breakfasts.
Use ripe bananas for the best sweetness.
Try adding oats for extra texture.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg

Find it online: https://kitchenuser.net/pumpkin-banana-muffins-recipe-kid-friendly/