What do you do with extra Pumpkin?? Pumpkin Banana Muffins

What do you do when you make a recipe that uses 1/2 cup of pumpkin and you have a 15oz can?

 You find another recipe!

Here it is:
http://www.alidaskitchen.com/2012/09/pumpkin-banana-muffins.html

Pumpkin Banana Muffins

Yields 30 mini-muffins (or 15-18 standard muffins)

Ingredients

2 cups whole wheat pastry flour or all-purpose flour (or 1 cup all-purpose flour/1 cup whole wheat flour)
1/2 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 bananas, mashed
1 cup pumpkin puree
1/4 cup canola oil
2 eggs
1 teaspoon vanilla

All mixed up!  I recommend adding sugar with the wets, not in the dries....that was strange...

Directions:

1. Preheat oven to 350 degrees.  Spray muffin tins with baking spray and fill empty cups with water.  Set aside.
2. In a large bowl, whisk together the flours, sugar, baking powder, baking soda, cinnamon, and pumpkin pie spice.
3. In a separate bowl, whisk the bananas, pumpkin, oil, eggs and vanilla, until well-blended.
4. Add banana mixture to flour mixture, gently folding until combined.
5. Divide mixture evenly among prepared muffin cups. 
6. Bake for 11 to 13 minutes for mini muffins / 13 to 15 minutes for standard muffins, or until a toothpick inserted in the center comes out clean.

Finished!  This made 19 muffins.  PS I LOVE Silicon Baking cups!  Thanks Aunt Sandra!

Overall:  

These are a little bland.  They need a bit more cinnamon or pumpkin pie spice!  I ADDED Chocolate chips to the last 7 muffins, they are good :)