Pumpkin Butter Muffins

• 1 cup White Flour
• 1/2 cups Whole Wheat Flour
• 1/3 cups Granulated Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/8 teaspoons Salt
• 1/2 whole Very Ripe Banana, Mashed
• 5 Tablespoons Pumpkin Butter
• 1/4 cups Canned Pumpkin
• 1/8 teaspoons Ground Nutmeg
• 2 whole Eggs
• 1 teaspoon Pure Vanilla Extract
• 1/2 cups Skim Milk
• 1 Tablespoon Salted Butter, Melted
• 1/4 cups Cinnamon Sugar

1. Preheat oven to 375u0b0F.
2. In a mixing bowl, combine flours, sugar (or sugar substitute), baking powder, baking soda, and salt.
3. In another mixing bowl, combine mashed banana, pumpkin butter, canned pumpkin, nutmeg, eggs, vanilla, and milk. Mix to combine well.
4. Add dry mixture to wet, a little at a time, stirring until combined.
5. Spray muffin pan well with nonstick spray. Pour batter into mufifn wells (I fill mine up to the rim for plump, full muffins.)
6. Bake 15 minutes (all ovens vary) then take them out of the oven to sit in the pan for 1 minute.
7. Gently pop muffins out on to a paper plate. Gently baste the tops with melted butter and then sprinkle on cinnamon sugar. (I hold the muffin plate over the sink while sprinkling.) Serve.
8. Store in the fridge because of the banana and pumpkin butter. They taste great once you take them out and let them come to room temperature, or you can warm them up in the microwave. They also freeze and thaw beautifully.

white flour, whole wheat flour, sugar, baking powder, baking soda, salt, banana, butter, ubc, ground nutmeg, eggs, vanilla, milk, butter, ubc

Taken from tastykitchen.com/recipes/breads/pumpkin-butter-muffins/ (may not work)