Hello again everyone. I hope that you’ve had a good week and are enjoying the weekend.
Well, Tuesday is technically the first day of fall (according to my calendar), and while I hate to bid the summer goodbye, the coming of fall does have a silver lining. That silver (or rather orange) lining is pumpkin! Unfortunately, millions of pounds of pumpkin goes to waste every year. Halloween pumpkins get tossed after Halloween and the only recipe most people know of that uses pumpkin is for pumpkin pie.
However, a quick internet search will reveal that there are lots of delicious and nutritious ways to use pumpkin in baking and other forms of cooking and I will share one of them with you today. The best part of this recipe is that it also incorporates my favorite bread ingredient, bananas! It may sound like a strange combination, but I’ve been making these for a few years and they are great!
Here is the recipe, enjoy!
Preheat oven to 350 F
2 cups whole wheat (or all purpose) flour
1/2 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
2 mashed bananas
1 cup pumpkin puree
1/4 cup oil (canola, vegetable, etc…)
1 tsp vanilla
I made mini muffins which took about 10 minutes to bake, but ovens vary so check them every few minutes until you can insert a toothpick and it comes out clean.