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