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HOMEMADE PUMPKIN BANANA MUFFINS

Jamerrill Stewart
These freezer friendly homemade pumpkin banana muffins will be a hit on those rushed weekday mornings.
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Prep Time 5 minutes
Cook Time 20 minutes

Ingredients
  

  • 3 ripe bananas mashed
  • 2 eggs
  • ⅓ cup melted butter cooled
  • 1 ⅓ cups canned pumpkin puree
  • ½ cup honey
  • ½ cup sugar
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup semi-sweet chocolate chips

Instructions
 

  •  
  • Preheat oven to 375 degrees. Prepare a 12-cup muffin pan with cupcake liners. Spritz liners with non-stick cooking spray.
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, sugar, pumpkin pie spice and cinnamon. Set aside.
  • In a large mixing bowl, whisk together bananas, pumpkin, eggs, butter, and honey. Stir together wet and dry ingredients until just combined.
  • Fold chocolate chips into the batter.
  • Divide the batter into 12 muffin cups. Top with additional chocolate chips, if desired.
  • Bake for 18 to 20 minutes. Allow to rest in muffin tin for 5 minutes before moving to cooking rack.