Hello readers! I'm still sailing the seas sans-Internet for the next few days. In the meantime, here's another awesome blog from one of my generous fellow Chicago bloggers. Introducing Kammie!
Since Autumn is pretty much over, I had to hurry up and get all of the pumpkin baking out of the way. I've been wanting to make a variation of the banana bread muffins because I really liked how they turned out. You should check the original recipe out if you’re curious. I tried a variation once before with pumpkin and it didn't go over well, I don't remember why but this time I tried it again and it worked out!
The pumpkin flavor is not very prominent in these muffins. That can be a pro or a con. It is a pro because you can use leftover canned pumpkin and maybe even trick pumpkin-haters (if you know any of those... I personally don't) into actually enjoying these, unless they have some sort of hypersensitive sense of taste. The con is that, if you are a pumpkin lover, you may be disappointed that you can't taste the pumpkin as much as you might like to.
I loved the original banana bread muffin recipe so I loved the new outcome either way! It is a bit different than the original of course but it is not a huge difference. For future reference, if I try to make these more pumpkiny, I might reduce some of the banana and replace some of that with pumpkin and add more pumpkin spice to the batter.
Note: for all of the dry ingredients listed, the actual measurements I put in were a bit "heaping". So instead of 1/2 cup, I added a little bit more than 1/2 cup (it was not a level 1/2 cup) and I did that for all of the dry ingredients. I wanted to make sure that these will turn out well since last time I tried it with pumpkin they came out a bit soggy. So this way they turned out perfect! Just don't go overboard with the heaping cupfulls... it's just the matter of not leveling the scoops off.
Adapted from my Banana Bread Muffins.
Pumpkin Banana Bread Muffins
Keywords: snack no sugar added low calorie muffins
Ingredients (10 muffins)
Preheat oven to 350F. Put 10 cupcake liners in a muffin tin and spray them.
In a big bowl, combine all of the dry ingredients together.
In a smaller bowl, combine all of the dry ingredients.
Add wet to dry and combine well.
Spoon the batter onto the muffin liners. The batter will be thick. Bake for 30 minutes or until the toothpick inserted comes out clean.
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