I realize it’s not really the season for pumpkin recipes, but it’s kind of a dreary day and I felt like baking something. So, I started rustling around in my kitchen, looking for inspiration. Of course I had a single, over-ripe banana staring at me from my fruit bowl, and upon further investigation, I found a lonesome can of pumpkin purée lingering in my pantry. I decided to introduce the two, and this is what I came up with.
(I think my kids will be very happy when they get home from school today.)
Pumpkin Banana Muffins
Makes 22 muffins
- 3 cups all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 4 eggs
- 1 15 ounce can of pumpkin puree
- 1 very ripe banana, mashed
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 teaspoons vanilla extract
- 1/2 cup vegetable oil
Preheat oven to 350 degrees. Line muffin tins with paper liners.
In a medium bowl, whisk together dry ingredients and set aside.
In a large mixing bowl, combine wet ingredients and mix well. (I used my potato masher and really squashed everything together.)
Add dry ingredients to the wet mixture, and mix gently with a wooden spoon or rubber/silicon spatula. Don’t whisk! Don’t over-mix! Muffin batter is supposed to be kind of lumpy and unattractive. Just fold together until the flour is combined.
Scoop batter into muffin tins. I used a large ice-cream scoop and filled them right to the top of the liners.
Bake in preheated oven for 25 minutes.