Yesterday was full of watching my 1-month niece and doing some prep-shopping for next weekend* so today I planned on being a relaxing day - mostly just laundry and backing I thought today would be a great day make some banana pumpkin muffins. They're great in the freezer and I can just pull one out in the morning to take for breakfast during the week.
I don't feel like we eat too many bananas. Everyone and a while we'll get two or three for the week. Somehow we still don't eat them all and occasionally have to toss one into the freezer for future banana bread.
So I went to pull them out this morning and found NINE BANANAS!! A regular recipe normally calls for two - but there was no way I was going to make a QUADRUPLE batch! Haha. So I pulled out four and made a double batch. I'm going to have muffins for days!!
I also had some baggies in the freezer of crumbled coconut/butterscotch graham cracker cookies from Christmas. So I thought it'd be a nice "crumble" top. Yum Yum. Below is the single batch recipe**.
Banana Pumpkin Muffin
2 ripe, large bananas
1/2 cup canned pumpkin
1/2 cup granulated sugar
1/4 cup milk
1/4 cup vegetable oil
1-3/4 cups all-purpose flour
2 tsp baking powder
1 tsp. cinnamon
1/2 tsp salt
brown sugar for sprinkling on top
1.Slightly mash bananas with a fork. Mix bananas, pumpkin, granulated sugar, milk, oil and egg in medium bowl until well blended.
2.Combine flour, baking powder, 1 teaspoon cinnamon and salt in large bowl. Stir banana mixture into flour mixture just until moistened. Spoon batter into muffin tins.
3.Sprinkle brown sugar over the top of each muffin (I used the cookie crumbles).
4.Bake at 375º F 20 to 22 minutes or until wooden toothpick inserted in center comes out clean.
Makes approx one dozen.
They came out nice and dense - full of flavor. Too bad my "crumble" top didn't quite stick. They'll still be nice for breakfast during the week.
*The preparation is for checking off one of my 30 during 30 and a lifetime experience
** I found the original recipe here.