Pumpkin Banana Ginger Muffins Food

HEALTHY PUMPKIN BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Grease or line muffin tins with paper liners.
• Combine flours, bran, oats, baking powder, spices, baking soda and salt in a medium bowl.
• Using whisk or spoon, stir until well mixed.
• Combine remaining ingredients (except nuts) in a large mixing bowl; beat until smooth.
• Gradually beat in flour mixture.
• Beat just until combined.
• Spoon into prepared pans or tins (fill cups until just about full).
• Bake for 25 to 30 minutes, until toothpick inserted in the middle of the muffin comes out clean.
• Remove muffins from pan and cool on wire rack as soon as they come out of the oven.
• Makes about 30 hearty muffins.
• These freeze well!

PUMPKIN BANANA MUFFINS

Steps:

• In a large bowl, combine the first 9 ingredients. In another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

PUMPKIN GINGER MUFFINS

Steps:

• In large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
• Beat the margarine, granulated sugar, and brown sugar in a medium-sized bowl until light and fluffy.
• Beat in the egg and pumpkin.
• Add the flour mixture alternately with the milk, blending well.
• Fold in the chopped ginger.
• Fill paper-lined or greased muffin pans three fourths full.
• Bake in a preheated 350 degree oven for 25 to 30 minutes.

LORI'S BANANA-PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 23 muffin cups with paper liners.
• Mash bananas in a large bowl. Add pumpkin puree, sugar, buttermilk, safflower oil, eggs, pumpkin pie spice, and vanilla extract; mix by hand until well incorporated.
• Mix together all-purpose flour, oat flour, baking powder, baking soda, and salt in a separate bowl. Add flour mixture to banana-pumpkin mixture and stir gently until blended. Use a medium scoop to fill prepared muffin cups with batter.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack.
• Mix together sugar and cinnamon for the topping in a small bowl. Baste each warm muffin with melted butter and sprinkle with cinnamon-sugar mixture.