Pumpkin Banana Muffins
These pumpkin banana muffins are the perfect bite-sized snack for fall. —Desiree Rasch, Blue Springs, Missouri
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
Reviews
I had two bananas and an open can of pumpkin to use up so this recipe was perfect! I used pumpkin pie spice instead of ginger, allspice and nutmeg then added some dark chocolate chips. I would definitely make these again.
Good morning, everyone. I received a new bookazine as a prize for being runner-up in a contest. It is Pumpkin Cookbook. Checking out all the recipes, I spied a recipe in which I had all the ingredients on hand. It is Pumpkin Banana Muffins. I grabbed a skirt hangar with which to clip the magazine while I cooked. I just took these out of the oven and they are marvelous!! Definitely a 5-star recipe! Volunteer Field Editor