Pumpkin Banana Muffins

We love pumpkin - muffins especially. Even the baby has had a few of these yummy fall treats. I found this recipe in its original form here, and have modified it for our family. My husband can not have wheat, so I used a gluten free baking mix instead of the flour called for in the original recipe. I plan to experiment with adding more pumpkin next time I make these muffins. The next time I make them...as in...today!

Pumpkin Banana Muffins

1 1/2 c gluten free baking mix (or 3/4 c all purpose flour & 1/2 c whole wheat flour)
3/4 tsp baking soda
1/2 tsp salt
1 tsp Cinnamon
1 tsp pumpkin pie spice
3 ripe bananas, mashed
1/2 c pureed pumpkin (canned is fine)
2 Tbsp butter, softened
1/2 c light brown sugar
1 large egg white
1 large egg
1 tsp vanilla extract

Preheat oven to 325°. Line or grease a 12 muffin cup pan. Combine flour, baking soda, pumpkin spice, cinnamon and salt. Set aside. In a separate bowl, cream butter and sugar. Add egg & egg whites, bananas, pumpkin and vanilla, mix until thick. Add dry ingredients until combined - do not over mix. Pour batter into muffin cups and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Makes 12 delicious muffins.

This recipe was shared at The Grocery Cart Challenge and Mommy's Kitchen!