We had to turn on the heat this weekend. Our thermostat read 62 degrees and the girls wouldn't take off their winter jackets, but I still feel guilty about turning on the heat before October!
Fall is here, whether we like it or not, so in an effort to celebrate its' arrival, I whipped up a batch of these delicious pumpkin banana muffins.
2 ripe bananas, mashed
1/3 cup vegetable oil
1 1/3 cups canned pumpkin puree
1/2 cup honey
1/2 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 cup raisins or chocolate chips
Preheat oven to 350 degrees F and spray muffin tins with non-stick cooking spray
In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared tins.
Bake at 350 degrees F for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before moving to a wire rack to cool completely.
Make sure to try out a few more of our favorite pumpkin recipes here, here, here, here, here and here. Obsessed with pumpkin....maybe :)