Cinnamon Pumpkin and Banana Muffins Recipe
Print recipe| Serves | 12-14 |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Total time | 50 minutes |
| Allergy | Egg |
| Meal type | Bread, Breakfast |
| Misc | Freezable |
This Cinnamon Pumpkin and Banana Muffins Recipe is made with fresh pumpkin and banana and they can be frozen to be enjoyed throughout the season.
Ingredients
- 2 cups Pureed Banana
- 1.5 cups Pumpkin Puree
- 2 Eggs
- 1/2 cup Applesauce
- 1.5 cups Granulated Sugar
- 2 cups Flour
- 1 tablespoon Pumpkin Pie Spice
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
- 1/2 cup Cinnamon Baking Chips
Directions
| Step 1 | |
| Preheat oven to 375 Degrees | |
| Step 2 | |
| Cream together eggs and sugar, mixing for approx 30 seconds | |
| Step 3 | |
| Slowly blend in pumpkin, applesauce and banana | |
| Step 4 | |
| Slowly stir in flour, then hand mix the remaining ingredients and stir until well blended | |
| Step 5 | |
| Pour mixture into baking cups | |
| Step 6 | |
| Bake for approx 20-22 minutes, please note because of the moisture in this muffin they may take a few minutes longer to bake. Check them by inserting a toothpick in the middle, if it comes out clean it's done. | |
