Happy (early) Halloween!
What are your plans for Friday? We’ve been planning for a while to have a scary movie date-night together, complete with popcorn and a special Halloween dessert. Plans are to watch “Cube” and the original “Halloween” movie. We both love psychological thrillers and haven’t seen these yet! I’m so excited! Still trying to think of a yummy dessert treat to make us. Anyone have a suggestion?
I thought it would be super appropriate to share a pumpkin recipe with you the day before Halloween. I had a whole bunch of ripe bananas that needed to be made into something, and I also had a can of pumpkin. A simple Google search and I started putting together a recipe!
I made a double batch and brought these to work. It was funny, because I brought a Tupperware container of about ten muffins and at the end of the day they were ALL gone. For our small office, that’s pretty quick! Everyone loved them and said they were super moist and couldn’t even tell that they were made out of whole wheat flour.
The brown sugar and oatmeal crumble on top adds a melty, chewy, and sweet taste to these rich and moist muffins. I like to eat these warm with a big pat of Brummel and Brown (awesome yogurt and butter spread, has anyone else tried it?!).
Here’s the recipe for banana pumpkin muffins:
- 4 large, ripe bananas
- 1 cup pureed pumpkin
- 1 cup granulated sugar
- 1/2 cup milk
- 1/2 cup unsweetened applesauce
- 2 eggs
- 3 1/2 cups whole wheat pastry flour
- 4 tsp baking powder
- 2 teaspoons pumpkin pie spice, divided
- 1 tsp salt (I use Morton's Lite Salt)
- 1/2 cup brown sugar
- 1/2 cup old fashioned oats
- Preheat your oven to 375º F.
- Mash the bananas in a bowl. Add the pumpkin, sugar, milk, applesauce and egg and mix with a hand mixer until smooth.
- In another bowl, combine the whole wheat flour, baking powder, 1 tsp pumpkin pie spice and salt.
- Stir the banana mixture into the flour mixture until just combined.
- Add 18 paper muffin cups to muffin tins and spray with cooking spray.
- Pour the batter into the muffin tins.
- In a small bowl, combine the brown sugar, nuts and pumpkin pie spice. Sprinkle over muffins.
- Bake for 23-24 minutes.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!