Well by now you know that soup is one of my fall favorites (I’ve already posted two slow cooker varieties this month!), but another is pumpkin! Caitlynn recently posted a pumpkin recipe roundup, and I want to share my pumpkin banana muffins recipe with you today!
These bad boys are quick, easy, and super moist. The pumpkin taste isn’t overwhelming, so even picky pumpkin nay-sayers will approve. My oven decided to turn itself off in the middle of baking, so my muffins ended up looking a little umm… rustic, but yours will look much prettier!
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup brown sugar
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
2 ripe bananas, cut into chunks
1 15 ounce can pumpkin puree
1/4 cup unsweetened applesauce
Preheat the oven to 350 degrees Fahrenheit. Sift 2 cups of whole wheat flour into a mixing bowl.
Add the baking powder and baking soda and combine well.
In the bowl of your stand mixer, add the spices, vanilla, brown sugar, and unsweetened applesauce. Technically you could use a hand mixer and a mixing bowl, but I love my stand mixer! My mother-in-law gave me a Kitchenaid Artisan stand mixer at my bridal shower, and it’s one of my favorite kitchen gadgets!
Add the can of pumpkin puree and two ripe bananas, cut into chunks.
Mix on low (level 2) for one to two minutes. I like to leave chunks of banana, so I don’t mix for very long.
Dump in the dry ingredients and mix until just combined (about a minute on low, level 2).
Spray a muffin pan with cooking spray or line with cupcake liners. Fill each hole 3/4 full. My mix had enough for 14 muffins, but you could fill each a little bit more to get an even 12. Bake at 350 degrees for 13-15 minutes, or until a toothpick comes out clean.
Let the muffins cool, then serve and enjoy!
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- 2 ripe bananas, cut into chunks
- 1 15 ounce can pumpkin puree
- ¼ cup unsweetened applesauce
- Preheat the oven to 350 degrees Fahrenheit.
- Sift the whole wheat flour and add the dry ingredients (above the line) to a mixing bowl.
- Combine the wet ingredients (below the line) in a stand mixer and mix on low for 1-2 minutes.
- Add the dry ingredients to the mixer and mix on low until just combined (about a minute).
- Spray a muffin pan or insert cupcake liners. Fill eat hole ¾ full.
- Bake at 350 degrees for 13-15 minutes, or until a toothpick comes out clean.
- Let cool, serve, and enjoy!