Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 24 muffins
2 ripe bananas
1 cup canned pumpkin
1 cup brown sugar
1/2 cup rice milk
2/3 cup canola oil
3 1/2 cups white flour
2 tablespoons plus 2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/3 cup pepitas (fried pumpkin seeds)
Preheat oven to 375 degrees.
Place bananas in blender and puree until smooth. In a small bowl, whisk together banana, pumpkin, sugar, rice milk, and oil.
Combine flour, baking powder, and spices in a separate large bowl. Gently fold the wet ingredients into the flour mixture until just moistened.
Spoon into muffin tins lined with cupcake papers.
Optional: Sprinkle tops of muffins with pepitas before baking.
Bake 20 minutes, or until toothpick inserted in top of muffin comes out clean.
Allow to cool, then dust with powdered sugar.