Pumpkin Banana Muffins

Ingredients

• Pumpkin puree: use canned or fresh, they both work well. I use homemade pumpkin puree (or butternut squash).
• Banana: use a very ripe banana for the best flavor.
• Sugars: the recipe uses granulated white and brown sugar (light or dark).
• Oil: I use sunflower because it doesn't add extra flavor, and I want the pumpkin to shine. But in theory, you can use any type, even olive oil.
• Eggs: fresh, large.
• Cinnamon: any ground cinnamon you normally use works fine. I like Frontier Vietnamese cinnamon and Simply Organic Ceylon cinnamon. 
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works. 
• All-purpose flour.
• Salt: I like to use kosher salt when baking. But regular table salt works just fine.
• Baking powder and baking soda: are used as leaveners to help the muffins rise, so make sure they aren't expired. 

How to make pumpkin banana muffins

These moist muffins are very simple to make. No fancy equipment is needed, just a bowl and a whisk.

Using oil means you beat it with the sugar, but there's no creaming step. So it won't get much lighter in color or grow in volume, that is fine.

Beat oil and sugars in a large bowl until well mixed, and add the eggs.

Mix in the pumpkin puree and vanilla. The mixture will be very fluid at this point.

Add the sifted dry ingredients (flour mixture and spices) and stir to combine. Don't beat at this point, use a spatula.

Add the mashed banana and incorporate without overmixing.

Vintage Kitchen tip: don't overmix after you add the flour, so the muffins are light and fluffy. Use a spatula, not an electric mixer.

Baking

Preparing the muffin pan

• Paper liners: also called paper cups or called muffin liners. This is the easiest way, but the muffin tops are the only part that will be crusty.
• Butter or baking spray: this is messier, and you have to wash the pan afterward, but the crust forms all around the muffins because the whole surface of the batter touches the metal.

When are they done? They will rise and be springy to the touch without feeling wobbly. A cake tester or toothpick inserted in the center should come out clean. As soon as this happens, take them out of the oven, so they are moist and fluffy.

Vintage Kitchen tip: the muffin tin should be filled no more than ¾ of its capacity, so it doesn't overflow during baking.

Storage

• Room temperature: keep them for a day or two if the place is cool. Cover so they don't dry out.
• Refrigerator: after that, wrap and keep them in the fridge. Warm slightly before eating.
• Freezing: wrap in plastic and keep frozen for up to a month. I defrost them directly in a medium oven, but you can let them come to room temperature first.

Variations

• Add-ins: you can add chocolate chips, chopped walnuts or pecans, raisins, or cranberries. Also, check out these pumpkin muffins with chocolate chips.
• Sweeteners: you can use just brown sugar. They will have a more caramelized flavor and be a tad moister. A tablespoon or two of maple syrup can be added for a different flavor; reduce the same amount of sugar.
• Flours: you can substitute some white flour for almond or whole wheat flour. About ½ cup. Make sure they are finely ground. It will change the texture, making the muffins slightly rustic and not as fluffy.
• Flavorings: besides the pumpkin pie spice and vanilla, add some orange zest or a dash of ground ginger to the batter for a different flavor.