Pumpkin Banana Muffins with Pecans
Pumpkin Banana Muffins with Pecans are the perfect fall treat. Flavored with pumpkin pie spice, these are a great way to use up overripe bananas and leftover pumpkin. Eat as a quick breakfast, snack, dessert or to tuck some away in the freezer for a rainy day.
2 cups All-purpose flour
1 tsps baking powder
1/2 tsps baking soda
1 tsps kosher salt
3 tsps pumpkin pie spice
6 tbsps olive oil, or vegetable oil
2 large eggs
3/4 cups granulated sugar
1/4 cups brown sugar, light or dark
1 tsps vanilla
1/2 cups ripe banana, mashed (about 1 banana)
3/4 cups pumpkin puree
3/4 cups pecans, toasted and rough chopped
Preheat the oven to 400°F
In a medium-sized bowl, whisk dry ingredients - flour, baking soda and powder, salt and pumpkin pie spice.
Add the eggs, oil, vanilla and sugars to another medium bowl and whisk vigorously to combine.
Add in the mashed banana and pumpkin puree and whisk again to combine.
Add the wet ingredients to the dry and gently combine with a spatula or wooden spoon.
Gently fold in the pecans.
Spoon batter into lined muffin tins and bake at 400°F for 5 minutes, then turn temperature down to 375°F and bake for 17 minutes more. Check for doneness by inserting a toothpick in the center and see that it comes out clean or gently (and carefully) press the center with your finger to see if it's squishy or soft but firm. Soft but firm means it's done. Because every oven is different, I would check for doneness at 15 minutes into the 375°F baking time.