Since it’s still November, I’m still allowed to make pumpkin things. I recently had an early morning class field trip, so I decided that it would be nice to bring some muffins along. I had a few very ripe bananas, so my initial plan was to find a good banana muffin recipe, but during my search I found something even better: a pumpkin banana muffin recipe. To make the muffins a little more interesting I decided to add some chocolate chips and walnuts. Basically whenever I can add nuts or chocolate, I will.
The muffins turned out fairly dense and quite moist which was great. The original recipe called for whole wheat flour, or at least a combination of white and whole wheat. I typically jump at the chance to use whole wheat flour, but in this instance I had just bought some white flour that I wanted to use up, so I used all white. I love recipes that are adaptable to what you have on hand!
Pumpkin Banana Muffins
Yeilds 24 muffins, adapted from Alida’s Kitchen
- 3 cups whole wheat pastry flour or all-purpose flour (or 1 cup all-purpose flour/1 cup whole wheat flour)
- 3/4 cup brown sugar, packed
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 1/2 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- 3 bananas, mashed
- 1 1/2 cups pumpkin puree
- 1/3 cup canola oil
- 3 eggs
- 1 1/2 tsp vanilla
- 1 cup chopped walnuts
- 1-2 cups chocolate chips (depending on how chocolaty you want it)
- Preheat the oven to 350 and line the muffin tins with liners, or spray with non-stick spray.
- Combine dry ingredients: flour, sugar, spices, baking powder, and baking soda in a bowl and set aside.
- In a separate bowl mix together pumpkin puree, oil, and mashed bananas with an electric mixer. Gradually add eggs and vanilla until mixture is well combined.
- Gradually fold in the dry ingredients to the wet, and finally add walnuts and chocolate chips.
- Bake 13-15 minutes for normal sized muffins (a little shorter if you make minis).