Pumpkin Banana Muffins

Name: Pumpkin Banana Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 15 muffins
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 2/3 cup packed brown sugar; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; 2 large eggs, room temperature; 1 cup canned pumpkin; 1/2 cup mashed ripe bananas (about 2 small); 1/3 cup buttermilk; 1/4 cup canola oil; 2 teaspoons vanilla extract

Total Time Prep: 20 min. Bake: 15 min.

Yield 15 muffins

Test Kitchen Approved

These pumpkin banana muffins are brimming with the most delicious flavors of fall. Make up a batch and have portable snacks ready to go.

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
2/3 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup mashed ripe bananas (about 2 small)
1/3 cup buttermilk
1/4 cup canola oil
2 teaspoons vanilla extract

Directions

In a large bowl, combine the first 9 ingredients. In another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened.
Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts

1 muffin: 153 calories, 5g fat (1g saturated fat), 28mg cholesterol, 262mg sodium, 25g carbohydrate (11g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

These pumpkin banana muffins are the perfect bite-sized snack for fall. —Desiree Rasch, Blue Springs, Missouri

Recipe Creator