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Wednesday, October 29, 2014

{Banana Pumpkin Muffins}

Oh. My. Goodness!

Halloween is this Friday and November is right around the corner.  Seriously where has the time gone?  I feel like Christmas will be here before we know it!  Now,  don’t get me wrong I love that time is flying (because I want my wedding to be here) but at the same time I don’t want to just wish time away!  I guess I cannot have it both ways can I?

I whipped these Banana Pumpkin Muffins up the other night to get me in the Fall spirit!  Hard to remember we are nearing the end of October when we are experiencing abnormally warm weather for Minnesota (60-70 degrees)!  Seriously, it is so crazy!  Ok, anyways, I these muffins are a spin on classic banana bread (good old comfort food) with a seasonal twist!  They are just delicious!  

I highly recommend that you make these muffins as soon as possible.  Then grab a cup of tea, a cozy blanket and your favorite Halloween movie (Hocus Pocus, anyone?) and enjoy!  

Banana Pumpkin Muffins 
Brunch N'Cupcakes 
Makes 12 Muffins 

Dry Ingredients:
1/2 Cup Brown Sugar 
1 Cup Whole Wheat Flour 
1 1/2 Cup Oats (Quick Cooking) 
3/4 Teaspoon Baking Powder and Baking Soda 
1 Teaspoon Cinnamon and Pumpkin Pie Spice 

Wet Ingredients:
1 Egg 
2 Ripe Bananas Mashed
1/2 Cup Almond Milk or Milk of Choice 
1/2 Cup + 2 Tablespoons Pumpkin 
1 1/2 Teaspoon Vanilla 

1- Preheat oven to 350 and grease muffin pan. 
2- Combine dry ingredients in a large bowl, excluding the pecans.  Mix until well combined and set aside. 
3- In a separate smaller bowl combine all wet ingredients.  Mix until ingredients are well combined.
4- Add wet ingredients to dry ingredients and mix until smooth and well combined.  Stir in pecans.  
5- Grab greased muffin pan and fill 12 muffin cups.  Bake in 350 degree oven for 20-25 min or until golden brown.  Allow muffins to cook in muffin pan until cool. 


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