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These gluten free and dairy free pumpkin banana cranberry muffins are easy to make!! They are moist, filled with delightful fall flavors. We used fresh cranberries, but you can use dried cranberries.
Ingredients: about 20-24 muffins
2 cups Extra White Gold all-purpose flour
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 medium bananas , mashed
1 cup canned pumpkin puree (not pumpkin pie filling)
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 medium bananas , mashed
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup fresh cranberries
INSTRUCTIONS:
INSTRUCTIONS:
- Preheat the oven to 350F degrees. Line two muffin tins with baking paper liners.
- In a medium bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and baking powder.
- In a large bowl whisk together the oil, sugars, eggs and vanilla extract until combined. Stir in the mashed bananas & pumpkin puree.
- Mix the flour mixture into the wet ingredients until all incorporated. Add the cranberries. Pour the batter into the prepared pans three - fourths full.
- Bake for 15-20 minutes or until an inserted toothpick comes out clean and the top feels firm to the touch.
Comments
2 comments
Doris Canout
The best pumpkin muffins ever!! They were so good!
Kristi More
These muffins look so moist and easy to make! Adding the recipe to my fall baking! YUM