Pumpkin Banana Muffins

Ingredients

• 2 ripe bananas, mashed (about 1 cup)
• 1 cup pumpkin puree
• 1 egg
• 1/4 cup vegetable oil
• 1 teaspoon pure vanilla extract
• 1/2 cup granulated sugar
• 1/4 cup brown sugar (light or dark, your preference)
• 2 cups all-purpose flour (250 grams)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine-grain sea salt
• 2 teaspoons pumpkin pie spice

Instructions

1. 1

   Preheat oven to 375 degrees Fahrenheit and spray the cups of a standard-sized muffin tin with non-stick spray. Set aside.

2. 2

   Place the bananas into a large bowl and mash with a fork or a masher until completely smooth. You'll want about 1 cup of mashed banana.

3. 3

   Add the pumpkin, egg, vegetable oil, vanilla, and both sugars. Mix with a whisk until completely combined.

4. 4

   Set a fine-mesh sieve over the top of the wet ingredients and add the flour, baking powder, pumpkin pie spice, and salt. Sift the dry ingredients into the wet. Alternately, if you don't have a sifter, you can mix the dry ingredients together in a medium-size bowl then pour them over the wet ingredients.

5. 5

   Use a wooden spoon or spatula to mix the dry ingredients into the wet ingredients. Stir until completely combined, but don't overstir.

6. 6

   Divide the batter evenly between the 12 muffin cups. I like to use an ice cream scoop - makes it so easy!

7. 7

   Bake until the tops of the muffins spring back when you poke them and a toothpick inserted into the center comes out clean, 20-22 minutes.

8. 8

   Remove from oven and let cool in the tins for 5 minutes, then transfer to a wire rack to let cool completely.