There is something so wonderful about the smell of fresh baked pumpkin muffins! I love the warmth of the cinnamon and nutmeg in the air. This recipe is quick to make and works perfect as a morning muffin or can be topped with your favorite cream cheese frosting as an extra special afternoon snack!
My favorite part about these muffins is that they are loaded with pumpkin, banana, and whole wheat flour and are oil free. I have to take my opportunites to get good food into my children when I can!
Whole Wheat Pumpkin Banana Muffins
1 1/4 cups whole wheat flour
1 1/4 cups all purpose flour
3/4 cup brown sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon iodized salt
3 over-ripe banana, peeled and mashed
1 cup pumpkin puree (not pie filling)
1/3 cup milk
1 teaspoon white vinegar
2 teaspoon vanilla extract
Preheat oven to 375. Spray muffin pans with cooking spray or line with paper liners and spray. (muffins will tend to stick because of the lack of oil)
In a large mixing bowl, whisk together the flours, sugar, pumpkin pie spice, soda, and salt. Set aside.
In a small bowl, whisk together the banana, pumpkin, milk, vinegar, eggs, and vanilla. Add to the dry ingredients and stir until combined.
Fill muffin tins 3/4 of the way full. Bake for 20-22 minutes or until a cake tester comes out clean. Let cool.
Makes 18 muffins. (optional – frost with cream cheese frosting)