Pumpkin Banana Muffins

Since it’s still November, I’m still allowed to make pumpkin things.  I recently had an early morning class field trip, so I decided that it would be nice to bring some muffins along.  I had a few very ripe bananas, so my initial plan was to find a good banana muffin recipe, but during my search I found something even better: a pumpkin banana muffin recipe.  To make the muffins a little more interesting I decided to add some chocolate chips and walnuts.  Basically whenever I can add nuts or chocolate, I will.

The muffins turned out fairly dense and quite moist which was great.  The original recipe called for whole wheat flour, or at least a combination of white and whole wheat.  I typically jump at the chance to use whole wheat flour, but in this instance I had just bought some white flour that I wanted to use up, so I used all white.  I love recipes that are adaptable to what you have on hand!

Pumpkin Banana Muffins

Yeilds 24 muffins, adapted from Alida’s Kitchen

Ingredients

  • 3 cups whole wheat pastry flour or all-purpose flour (or 1 cup all-purpose flour/1 cup whole wheat flour)
  • 3/4 cup brown sugar, packed
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 3 bananas, mashed
  • 1 1/2 cups pumpkin puree
  • 1/3 cup canola oil
  • 3 eggs
  • 1 1/2 tsp vanilla
  • 1 cup chopped walnuts
  • 1-2 cups chocolate chips (depending on how chocolaty you want it)

Method

  1. Preheat the oven to 350 and line the muffin tins with liners, or spray with non-stick spray.
  2. Combine dry ingredients: flour, sugar, spices, baking powder, and baking soda in a bowl and set aside.
  3. In a separate bowl mix together pumpkin puree, oil, and mashed bananas with an electric mixer.  Gradually add eggs and vanilla until mixture is well combined.
  4. Gradually fold in the dry ingredients to the wet, and finally add walnuts and chocolate chips.
  5. Bake 13-15 minutes for normal sized muffins (a little shorter if you make minis).
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Pumpkin + Protein = Perfect

Are you tired of pumpkin yet?  I’m not.  I found a great pumpkin granola bar recipe, and I needed to try it.  It was one of those recipes that I searched for on a couple sites, and they pretty much all brought me back to same recipe.  I took that as a sign that this recipe is a good one.  I like the recipe because it doesn’t have flour, eggs, or butter.  Instead, just applesauce.  The only thing I thought could make the recipe better would be protein powder.  So I added some.

I added a “scoop” which is about 25g, so it only really added a few grams of protein to each bar.  I was surprised, however, that the protein powder had a negligible affect on the taste and texture of the final product.  Score!

Pumpkin Protein Granola Bars

Yields about 9 bars (one 8 x 8 square pan) adapted from Sweet Pea’s Kitchen

Ingredients

  • 3 cups old fashioned oats
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup light brown sugar
  • 1/2 cup pumpkin puree
  • 1/4 cup applesauce
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 3/4 cup mini semi-sweet chocolate chips
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1 scoop vanilla protein powder

Method

  1. Preheat the oven to 350. Cover an 8 x 8 square pan with parchment and/or nonstick spray.
  2. Combine oats, spices, protein powder, and salt in a bowl and set aside while you combine the brown sugar, applesauce, honey, pumpkin, and vanilla in different bowl.
  3. Pour the wet mixture over the dry and stir well to combine.  Add the cranberries, chocolate chips, and pecans.  Make sure the ingredients are well distributed.
  4. Pour batter into the prepared pan.  Bake 30-35 minutes.  Allow to cool and enjoy!
    Packed up and ready for an adventure!


Easy Peasy Pumpkin Pie

This recipe is simple, but it gets the job done.  Simply use a store-bought refrigerated pie crust such as Pillsbury to line a pie dish.  In a bowl, combine a 15 oz. can of pumpkin, a can of sweetened condensed milk, 2 eggs, and one tsp. pumpkin pie spice.  Fill the pie shell with this mixture.  Place in the oven at 450 for ten minutes.  Then reduce heat to 350 and cook for another 30 minutes or until a tester comes out clean.  It’s simplicity at its best and will please any taste buds during this harvest season.