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Pumpkin Banana Muffins

These pumpkin banana muffins are the perfect bite-sized snack for fall. —Desiree Rasch, Blue Springs, Missouri
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    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

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.

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