Banana Pumpkin Muffins

1-1/2  cups		whole wheat pastry flour
2  teaspoons		baking powder
1  teaspoon		baking soda
1/4  teaspoon		salt
2  teaspoons		pumpkin pie spice
2		whole bananas
1  cup		canned pure pumpkin
3/4  cup		brown sugar
1/4  cup		unsweetened applesauce
1/4  cup		soy milk

Tip: For nutritional information on all the ingredients in Banana Pumpkin Muffins just click on each ingredient name. Then adjust the serving size for any Banana Pumpkin Muffins ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350 F. Grease muffin tin or spray paper liners to prevent sticking and set aside. In a large bowl, whisk flour, baking powder, baking soda, salt and pumpkin pie spice together, adding more pumpkin pie spice if desired. Then whisk in sugar and set aside. Transfer bananas to a blender or food processor. Spotted and browning bananas are best. Whiz until bananas are practically a goop. Measure, adding applesauce (or more pumpkin) until it equals 2 cups. I used 2 small bananas and had to add 1/4 cup applesauce. Stir to combine and add to flour mixture, along with 1 cup pumpkin and nondairy milk. Stir until just combined. If you want to add chips, nuts, etc. (up to 1/2 cup), add them after a few strokes. Spoon into muffin tins or cups 3/4 full and bake 18-25 minutes, or until a toothpick inserted comes out clean.