My family loves all the seasonal food this time of year. We buy enough pumpkin butter, canned pumpkin, nutmeg, cinnamon and molasses to keep us going throughout the fall and then some. Halloween may seem to be all about candy, but for me it’s all about pumpkin and the various ways we can incorporate it into our fall meals. And why not? According to this article in the Huffington Post pumpkin is healthy and helps our eyesight, mood and waistlines, while also protecting our hearts, immune system and skin.
I noticed some too ripe bananas on my counter and immediately thought of making banana bread or muffins, but how about banana pumpkin? I switched the applesauce in my banana apple muffins with pumpkin and it was a big hit. Banana and pumpkin is a great combo. It was perfect for the kids’ weekend sleep over as well as snack after a soccer game. Here’s the recipe.
Banana Pumpkin Muffins
1 1/2 cup organic wheat pastry flour
1 teaspoon baking soda
½ teaspoon salt
½ cup sweet cream butter, (1 stick)
¾ cup canned pumpkin
2 medium ripe bananas
½ cup organic light brown sugar
2 cage-free, organic eggs
sprinkle of cinnamon
Preheat oven to 375F. With a fork, combine flour, soda and salt in a small mixing bowl.
Melt butter in a small saucepan over low heat. Or melt butter in microwave for 25 seconds on high.
In a large bowl combine melted butter, pumpkin, mashed banana, sugar and eggs. Mix together with a rubber spatula. Add flour mixture to pumpkin mixture and stir until just blended. Batter will be lumpy and very moist.
Spoon batter into greased muffin tin cups 2/3 full and sprinkle with cinnamon if desired. Bake for 10 – 12 minutes or until golden brown and set. Remove pan from oven and cool on a rack 5 minutes, before turning out muffins.