We went apple picking last weekend and decided that pumpkin apple muffins were a must when we got home! These turned out so yummy. They didn’t last long in our house at all! We like to warm them up for about 10 seconds before we eat them and don’t even add butter because they’re so good by themselves. Hope you enjoy!
Ingredients:
3 ripe bananas
1 apple, cored, peeled, and chopped
1/2 cup butter (1 stick), melted
1 cup sugar
2 eggs
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
3/4 tsp vanilla extract
1/2 can pumpkin
Directions:
Preheat oven to 350. Mix together butter and sugar. Add eggs and bananas and mix. In a separate bowl, mix together remaining dry ingredients and add to banana mixture 1/3 at a time, mixing each time. Add pumpkin, vanilla, and apples. Mix. Grease muffin pan. Fill each muffin cup 2/3 full. Bake for 16-18 minutes. Test with a toothpick to make sure the center is cooked completely.
*Tip: You can peel and freeze your ripe bananas. When you’re ready to bake, just thaw them, drain the excess liquid, and pat them dry. No more throwing away ripe bananas because you don’t have time to bake, and no more waiting for bananas to ripen when you are ready to bake!
