Feeling Fall? Try These Pumpkin Banana Muffins

Ingredients

• 1¾ cups (219g) all-purpose flour, spooned & leveled

• 1 teaspoon baking soda

• 1½ teaspoons ground cinnamon

• 1½ teaspoons pumpkin pie spice

• ¼ teaspoon ground ginger

• ½ teaspoon salt

Wet Ingredients

• ½ cup (120ml) vegetable oil

• ⅓ cup (67g) granulated sugar

• ½ cup (100g) packed light brown sugar

• 1 cup (227g) pumpkin purée

• 2 very ripe bananas, mashed (about 1 cup/225g)

• 2 large eggs

• ¼ cup (60ml) milk

• 1 teaspoon vanilla extract

Mix-ins

• 1 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

1. Preheat oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners.

2. In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt.

3. In another bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin purée, mashed bananas, eggs, milk, and vanilla until smooth.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

5. Fold in the chocolate chips.

6. Fill muffin liners almost to the top. Sprinkle a few extra chocolate chips on top.

7. Bake at 425°F for 5 minutes, then without opening the oven, reduce the temperature to 350°F (177°C) and bake another 16–19 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.

8. Cool in the pan for 5 minutes before transferring to a wire rack.