I've always loved pumpkin bread but for some reason never tried making it on my own. I finally bought some pumpkin puree and decided to try this twist on some of my favorite banna muffins. This recipe has no added sugar - all the sweetness comes from the ripe bananas and a generous amount of honey. The muffins go perfectly with nuts or can be enjoyed plain.
I love my acorn muffin tray so much and this is perfect recipe for them because is looks and smells like fall!
To make it vegan, just swap the eggs for 2 flax eggs and replace the milk with almond milk. If you don't eat honey, I highly recommend a blend of date molasses and sugar.
1 can pumpkin puree
2 medium ripe bananas
2 whole eggs
1 cup milk
1 tsp vanilla extract
⅓ cup vegetable oil
¾ cup honey
¼ cup sugar (optional)
2.5 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1.5 tsp cinnamon
1.5 tsp allspice
½ tsp salt
¼ cup ground flaxseed
½ cup chopped walnuts (optional)
Mash the ripe bananas in a bowl then add pumpkin puree, eggs, vegetable oil, vanilla, and milk.
In a separate bowl, mix flour, flaxseed, baking soda, baking powder, salt, allspice, and cinnamon,
Combine the wet and dry ingredients. Do not over mix the batter. If the batter feels too thick, add a small splash of milk.
Spray muffin pan with vegetable oil spray then use an ice cream scooper to distribute the batter evenly.
Bang the muffin tray gently on the counter to even out the batter then garnish with chopped walnuts.
Bake in a 350 f preheated oven until a toothpick comes out clean (about 15-25 minutes depending on your muffin tray size)