Tuesday, October 23, 2012

Tasty Tuesday: Pumpkin Banana Muffins

It was Sunday Funday while I was back home in Grand Rapids so my sister and I decided to bake some Pumpkin Banana Muffins while sipping a mimosa (or two). These muffins were the perfect addition to our Fall brunch and a fun twist on classic banana bread.

Pumpkin Banana Muffins (based on a recipe found here)
Yields 12 standard muffins

2 cups all-purpose flour 
1/2 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 medium ripe bananas, mashed
1 cup pumpkin puree
1/4 cup vegetable oil
2 eggs
1 teaspoon vanilla

Cinnamon Sugar (for the top)

  1. Preheat oven to 350 degrees.  Spray muffin tins with baking spray or fill with paper liners and set aside.
  2. In a large bowl, whisk together the flours, sugar, baking powder, baking soda, cinnamon, and pumpkin pie spice.
  3. In a separate bowl, whisk the bananas, pumpkin, oil, eggs and vanilla, until well-blended.
  4. Add banana mixture to flour mixture, gently folding until combined.
  5. Divide mixture evenly among prepared muffin cups and sprinkle the tops with cinnamon sugar. 
  6. Bake for 13 to 15 minutes or until a toothpick inserted in the center comes out clean.



No Comments Yet, Leave Yours!

Blogging tips