I LOVE Pumpkin. Fall is so great because of pumpkin muffins, pumpkin lattes, pumpkin pie, etc. When I saw that pumpkin was back in the store I was beyond excited.
I made my favorite pumpkin muffins and brought them to class. They were a hit. The recipe, rightfully titled The Best Pumpkin Muffins, from Post Punk Kitchen can be found here.
The problem I always run into is having too much pumpkin. I buy it in the can, I’m not at the point of buying whole pumpkins and pureeing them myself yet. The recipe calls for a cup, which leaves me with 1/2 a cupish left. I always cover it and put it in the fridge but end up not using it. So this time I decided to improvise, I was in baking mode and didn’t want the pumpkin to go to waste. I had some bananas that needed to be used and Eco Baby was eating an organic pumpkin banana teething cracker. I was instantly inspired – Pumpkin Banana Muffins.
2 Medium Bananas (mashed well)
1/2c soy milk
1/2c White Flour
1 c white whole wheat flour
1 tablespoon baking powder
1/4 cup Chocolate chips (optional)
Bake at 350 for 12-15minutes
They weren’t a complete fail. Here is the review -
They were more banana than pumpkin. Adding another 1/2 cup of pumpkin would make them better. Obviously my goal was using my left over pumpkin so my quantity was limited. I was trying to minimize sugar especially since there are 2 bananas in the recipe but they were a tad bland. So adding a little more sugar or maybe some vanilla would help. My flour choice was just based on what I had. Whole wheat pastry flour might have tasted a little better but I don’t really think the flours I used affected the taste too much. I was pretty proud that I came up with this myself. It just needs a little work. I made half with chocolate chips and half without. The chocolate chip muffins were actually pretty good. Store these in the fridge. If left out they start to taste bad very quickly.
If you try this out and make any changes let me know!