Total Time
40mins
Prep 10 mins
Cook 30 mins

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F, grease or line muffin tins with paper liners.
  2. Combine flour, baking powder, cinnamon, ginger, baking soda and salt in a medium bowl.
  3. Stir so it's well mixed.
  4. Combine pumpkin, eggs, granulated sugar, brown sugar, bananas, and oil in a larger mixing bowl; beat until smooth.
  5. Gradually beat in flour mixture, beat until just combined.
  6. Spoon into prepared pans or tins.
  7. Bake for 25 to 30 minutes,until toothpick inserted into the middle of the of a muffin comes out clean.
  8. Remove muffins to a wire rack as soon as they come out of the oven.
  9. Makes 24 substantial muffins.
Most Helpful

5 5

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!

5 5

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.

5 5

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.