Pumpkin Banana Muffins

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.

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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.

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These muffins are soooo good! I made them last night for the first time. I made half of the recipe just as the original and the other half I substitued apple butter for the oil and added 1 can of crushed pineapple. While the original recipe is great as is (I'm actually eating one right now:) ) The one with pineapple is a little more moist and the apple butter adds more spice. Just like the other comments, you can't tell there's whole wheat flour instead of regular. Thank you for this great recipe!!

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Right now I am enjoying a muffin fresh from the oven and I have to say it is FANTASTIC! I did make one small change, just because I didn't have enough brown sugar (I was making a half-batch) so I used 1/4 c brown sugar and added a couple of tablespoons of honey. i will definitely make these again and would like to try substituting apple sauce for the oil. Thank you for a wonderful muffin recipe!!

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yum! i made a quarter recipe with one container of banana baby food, 1/2 cup of pumpkin, splenda, sf syrup, and no oil. they turned out wonderfully but could use some more spice or a real banana next time. thanks!!

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I've made these a few times--they're great--I like the banana/pumpkin combo, and you'd never notice the WW flour. I usually halve it and get 12 regular muffins (one pan with each filled to top) and I also usually add chocolate chips--this time some coconut too!

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Very Good. New breakfast favorite!

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These are very good. I got 32 "substantial" muffins from my batch. I love the blend of flavors. I used 3.5 bananas. I ran out of cinnamon, so I used pumpkin pie spice for 2 tsp. Definitely will make again.

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These are EXCELLENT! So moist and yummy! I only made half the recipe, but used 2 medium bananas. My kids love them and I think these are my favorite muffins now. Thanks for sharing the recipe!

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Very good and moist.Will make again

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Really good! But it totally needed more banana flavor so next time I'll double up on the bananas. I cut the recipe in half & got 16 muffins. Used applesauce for oil; came out very moist. A good alternative for this recipe would be to omit the bananas & add chocolate chips instead for a pumpkin choc chip muffin! Thanks very much.

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I am very happy to have tried this recipe. I am trying to find things that my kids and husband will eat that are nutritious. These muffins were a BIG hit! I used half bread flour / half whole wheat flour, banana puree and pumpkin puree that I had previously frozen, and I only had 3 eggs, so I increased the oil to 7/8 cup. I made half regular sized muffins and half tart-sized muffins, and they all turned out great. I am adding this to my cookbook, and will try adding nuts, raisins and carrots next time.

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Made these muffins this morning and talk about being moist! Very good muffin recipe. I'll bet they keep well but these never got a chance as they were gone in ten minutes!! Thanks so much for posting...a keeper! =)

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