First Fall Baking Project

By Beckylynn

CONNECT

Ingredients

• 1 3/4 cup all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/8 teaspoon ground cloves
• 3/4 of a medium sized banana, mashed
• 1/4 cup vegetable oil
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 3/4 cup canned plain pumpkin (not pumpkin pie filling)
• 1/2 cup skim milk
• 1/3 cup butter, melted
• ~1/4 cup cinnamon sugar

Details

Servings 1
Adapted from iowagirleats.com

Preparation

Step 1

1. Preheat oven to 350 degrees. Mix together flour, baking powder, baking soda and spices in a large bowl.

2. In a separate bowl, whisk together mashed banana, vegetable oil, brown sugar, vanilla extract, pumpkin and skim milk until blended well.

3. Stir dry ingredients into wet ingredients in three batches. Do not overmix. Spray a 24 count mini muffin pan with non-stick spray and fill the cups to the top. Bake for 8-10 minutes or until a toothpick inserted in the center comes out clean.

4. When muffins are cool enough to handle, dunk the tops in the melted butter, then roll in cinnamon sugar.

First pumpkin baking project of the season did NOT disappoint!