My daughter asked me to make pumpkin muffins one day and I had ripe bananas and came up with these. They are outstanding! Much better than any pumpkin muffin I've ever had. Moist, wonderful, terrific!

Lori

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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
5 mins
total:
40 mins
Servings:
23
Yield:
23 muffins
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Ingredients

23
Original recipe yields 23 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 23 muffin cups with paper liners.

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  • Mash bananas in a large bowl. Add pumpkin puree, sugar, buttermilk, safflower oil, eggs, pumpkin pie spice, and vanilla extract; mix by hand until well incorporated.

  • Mix together all-purpose flour, oat flour, baking powder, baking soda, and salt in a separate bowl. Add flour mixture to banana-pumpkin mixture and stir gently until blended. Use a medium scoop to fill prepared muffin cups with batter.

  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack.

  • Mix together sugar and cinnamon for the topping in a small bowl. Baste each warm muffin with melted butter and sprinkle with cinnamon-sugar mixture.

Nutrition Facts

147 calories; protein 2.6g; carbohydrates 25.1g; fat 4.4g; cholesterol 17mg; sodium 143.9mg. Full Nutrition
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