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.
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!
Great, easy-to-customize recipe! Seems like everyone who makes this changes it to accomodate what they have on hand. Did use half whole wheat and half white flour; and sifted the dry ingredients to create a lighter muffin. Threw a few chocolate chips into the bit of batter to give that a try -- my DH likes those best, while I feel the chocolate overpowers the more delicate pumpkin and banana. Will definately make again. Easy, fast, tasty, what a muffin is all about.
These are really VERY good. The best pumpkin muffins I've tried. I replaced the sugars wih 1 cup of sucanat and 1/4 cup blackstrap molasses and it was more then sweet enough. Used coconut oil instead of vegetable oil.