2 cups flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 cup mashed ripe banana
3/4 cup pure pumpkin puree
1/3 cup packed brown sugar
1/2 cup low fat milk
1 beaten egg
1/4 cup vegetable oil
Set oven to 400 degrees.
Grease muffin tin.
In a large bowl mix together the flour, baking powder, salt and cinnamon.
In a separate mix together the remaining ingredients until combined.
Add the wet to the dry and stir until moistened.
Using an ice cream scoop fill all 12 muffin cups.
Bake for 17-18 minutes (depending on your oven's temperature).
You may have to run a butter knife around the sides so they come out cleanly.
Pairs Well With
I was inspired by the flavor combination from Ina Garten's Pumpkin Banana Mousse Tart that I make almost every Thanksgiving. This muffin recipe makes the moistest muffins I've ever had...enjoy!