More evidence that all things pumpkin are coming roaring into my kitchen!
I recently posted my recipe for Pumpkin Zucchini Muffins, and today am sharing my recipe for Pumpkin Banana Muffins. Now, I thought my zucchini muffins were good, but these pumpkin banana muffins are out of this world. I am a sucker for a good banana bread, and paired with the pumpkin these muffins are so moist and rich in flavor. My boys gobbled these muffins so quickly that I needed to make another batch! I loved having them on hand for a quick breakfast before school, or a late afternoon snack. Personally, I enjoyed one while writing this post! These muffins are also freezer friendly. To freeze, simple place them separately on a cookie sheet, freeze, and they can then we stored in freezer safe bags or packaging. Simply thaw in the fridge when you are ready to eat, or counter top to thaw the muffins a little faster.
Another perk of any banana treat is getting to use your overripe bananas! This recipe will take care of three of them (six if you double it!). I like to get my banana almost brown to make sure they allow me to make the sweetest more flavorful muffins. The addition of the pumpkin makes a perfect pairing, and wonderful for fall baking. Do you have any fall baking favorites? I have a few on my radar to share in the next few weeks, but I always love to hear recommendations on the best fall baked goods! I am currently on the lookout for an oatmeal cookie recipe…preferably with chocolate or cinnamon chips!
Tonight I am heading to dinner and sign making with one of my friends, and I am looking forward to a night out! We are grabbing Thai and I can already hear the yellow curry calling my name….and a spring roll….maybe a crab rangoon too. Slightly off topic but you know what I miss, and do not frequently see on menus at Chinese restaurants even thought I feel it was very popular when I was a kid? Shrimp toast. I love shrimp toast…. I think I need to go on a mission to find a restaurant that serves them.
Kellen and Rowan were not the only ones that started school this week. I started my classes again this semester, and it is going to be a great semester. I am taking a history class, and am loving the content so far. I have a few more education classes, and a First Nations class focusing on a Nation that has roots and history in Wisconsin. I am really looking forward to gaining more content knowledge to share with my students. Kellen has been doing well with his transition to kindergarten. We had a hard night last night because he misses his old 4k, but he had a pep talk from his 4th grade cousin (down to the lunch details for the menu tomorrow), and is feeling more confident. Kellen has already started making new friends, and has a few kids he is enjoying eating lunch with and playing with at recess. I know that transition is hard, and am so proud of him because I think he is handling things well. I had to smirk a little bit when Kellen and my nephew had a discussion about the quality of the gravy in the school lunches (it was given a GOOD rating). So many feelings for a little person! I know we just have to keep supporting and keep listening because eventually he will feel very comfortable, but it is hard to see my boy struggle.
Pumpkin Banana Muffins
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup vegetable oil
- 3 ripe bananas, peeled
- 1/2 tsp vanilla extract
- 3/4 cup sugar
- 2 large eggs
- 1 cup canned pumpkin
Preheat oven to 350 and spray a 12 muffin pan with non-stick baking spray.
In a large bowl, mix oil, Bananas, vanilla, sugar, pumpkin, and eggs. Mix till smooth. Slowly mix in flour mixture.
Sift together flour, salt, baking soda, baking powder and set aside.
- In a large bowl, mix oil, Bananas, vanilla, sugar, pumpkin, and eggs. Mix till smooth. Slowly mix in flour mixture.
Pour batter into muffin tins so they are about 3/4 full. Bake for 20 minutes. Test muffins by inserting a toothpick into the center. The toothpick should have a few light crumbs when removed.