Pumpkin Banana Muffins put a Fall twist on banana bread with the perfect balance of pumpkin and banana. They are made partly with whole wheat flour, bumping the nutrition value. The pumpkin and banana make for a moist muffin, so not a lot of oil is needed. I typically make these as a combination of mini muffins (24) and standard muffins (3) and freeze half of the mini muffins.
So last week was Adam's first day of preschool. I decided to make Pumpkin Banana Muffins as a special surprise after school. Pumpkin Banana Muffins are his favorite muffin of all time, so I knew they would be a hit. He loved school and was welcomed home with his favorite treat. It is safe to say, he had the best day!
ETA 10/19/12: I have made these several times since posting and have experiemented with different flours, since white whole wheat flour isn't an ingredient I always have on hand. All whole wheat pastry flour works really well, and the recipe has been updated below accordingly.
Pumpkin Banana Muffins
Yields 30 mini-muffins (or 15-18 standard muffins)
2 cups whole wheat pastry flour or all-purpose flour (or 1 cup all-purpose flour/1 cup whole wheat 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 bananas, mashed
1 cup pumpkin puree
1/4 cup canola oil
1 teaspoon vanilla
- Preheat oven to 350 degrees. Spray muffin tins with baking spray and fill empty cups with water. 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.
- Bake for 11 to 13 minutes for mini muffins / 13 to 15 minutes for standard muffins, or until a toothpick inserted in the center comes out clean.