Prep 10 mins
Cook 30 mins
- 4 cups whole wheat flour
- 4 teaspoons baking powder
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 15 ounces pumpkin, cooked or from a can
- 4 large eggs
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup banana, very ripe,mashed
- 3⁄4 cup vegetable oil
- Preheat oven to 350°F, grease or line muffin tins with paper liners.
- Combine flour, baking powder, cinnamon, ginger, baking soda and salt in a medium bowl.
- Stir so it's well mixed.
- Combine pumpkin, eggs, granulated sugar, brown sugar, bananas, and oil in a larger mixing bowl; beat until smooth.
- Gradually beat in flour mixture, beat until just combined.
- Spoon into prepared pans or tins.
- Bake for 25 to 30 minutes,until toothpick inserted into the middle of the of a muffin comes out clean.
- Remove muffins to a wire rack as soon as they come out of the oven.
- Makes 24 substantial muffins.
Great recipe, I didn't really follow the proportions and added butter instead of vegetable oil (although now I'm not so sure it was vegetable oil in the recipe). They are spicy, sweet and sort of creamy. Thank you.
Disgusting. I knew something was up when the batter was far thicker than any muffin batter I've ever had. These taste extremely dry and have very little sweet flavor to them. For the calories I certainly expected something much better. Very disappointed. They're all going in the garbage.
Very good muffins, although the recipe as written was too high in calories for my liking, so I substituted in a cup of stevia in place of the white sugar, and instead of the oil, I substituted in unsweetened apple sauce. The changes cut the calories down to 100 per muffin (based on 24 count) and 28 g of carbs. They came out very moist and tasty... will definitely be making these again!