- 3 cups all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 4 eggs
- 1 15 ounce can of pumpkin puree
- 1 very ripe banana, mashed
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 teaspoons vanilla extract
- 1/2 cup vegetable oil
a few tablespoons brown sugar for topping
Preheat oven to 350 degrees. Line muffin tins with paper liners.
On a large piece of parchment or in a medium bowl, whisk together dry ingredients and set aside.
In a large mixing bowl, combine wet ingredients and mix well. (I used my potato masher and really squash everything together.)
Add dry ingredients to the wet mixture, and mix with potato masher, wooden spoon, or rubber/silicon spatula. Don't whisk! Don't over-mix! Muffin batter is supposed to be kind of lumpy and unattractive. Just fold together until the flour is combined.
Scoop batter into muffin tins. I used a large ice-cream scoop and filled them right to the top of the liners. sprinkle tops lightly with brown sugar.
Bake in preheated oven for 25 minutes.