Southern Arizona | Investigating 4 You

Anchored in Tradition: Pumpkin-Banana Muffins

In today’s “Anchored in Tradition”, Weekend Anchor and Investigative Reporter Nick VinZant cooked up some Pumpkin-Banana Muffins.

· 1/4 cup butter
· 2 bananas, preferably very ripe
· 1 cup sugar
· 3/4 cup canned pumpkin
· 1 egg
· 1 teaspoon vanilla
· 1 1/2 teaspoon pumpkin spice
· 1 teaspoon cinnamon
· 1 1/2 cups flour
· 1/2 tea salt
· 1 tea baking soda
DIRECTIONS
1. Preheat oven to 425° and line a 12-count muffin tray with liners.
2. In a large bowl microwave butter until melted, about 15-20 seconds, then add the bananas and mash. Add the sugar and pumpkin. Stir well.
3. Stir in the egg and vanilla.
4. Add the pumpkin spice, cinnamon, flour, salt, an baking soda. Mix until no dry pockets remain.
5. Spoon evenly into the muffin tin
6. Bake for 5 minutes at 425°, keeping the muffins in the oven, reduce the heat to 350° and bake for 15-16 more minutes. Baking them at the higher temperature at first helps them rise and gives a nice rounded top.

Faye DeHoff

Faye DeHoff

Faye DeHoff is the 4 p.m. producer at News 4 Tucson. She has been at the station since 2007.
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