Like I mentioned in this post, we are having an ‘eat from the pantry’ week to save some $. I like the challenge of only buying the basics-bread, milk, peanut butter–and using as much as possible from what we already have in our cupboards, pantry and freezer.
I think muffins are great to have sitting around. They make a great after school snack, or are a nice addition to a green smoothie for breakfast. They keep my girls from saying the most dreaded “Mom, I can’t find anything to eat.”
I made Brownie Bites which uses pumpkin as a secret ingredient that helps keep the muffins moist. The problem was it only used 1/2 a can of pumpkin, and since I am in a ‘use-what-we-have’ mindset this week, I went on a search for another muffin that uses pumpkin.
I didn’t have to search very long. One of my favorite sites, Happy Herbivore, had an awesome looking recipe for Banana-Pumpkin Muffins. I knew I had a freezer full of frozen bananas, a jar of unsweetened applesauce in the pantry, and of course, my 1/2 can of pumpkin. I was set!
I was surprised my girls preferred these Banana-Pumpkin Muffins over the Chocolate Bites. Well, surprised until I tasted one. They are YUMMY! They are moist, have just the right amount of cinnamon spice, and the chocolate chips I added made me very happy. I did have one daughter ask if I could leave the chocolate chips out next time. I had to agree with her, they would be just as good without them!
I made these the same time I whipped up Brownie Bites. Brownie Bites cook at 330 degrees, and when I put both types of muffins in the pan, I was a little nervous that they would not get done at the same time, but they did just fine.
I don’t have a finished muffin photo for you, but take my word for it, they are pretty and super yummy!
11/2 cups whole wheat pastry flour (I just used plain whole wheat flour)
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
2 whole bananas
1 cup pumpkin ( I was not exact, I used whatever was left in the can after making Brownie Bites)
3/4 cup brown sugar (I used 1/2 cup pure cane sugar, it was all I had on hand)
1/4 cup unsweetened applesauce
1/4 cup non-dairy milk (or dairy, whatever you prefer)
Preheat oven to 350 degrees. Grease muffin tins to prevent sticking. In a large bowl, whisk flour, baking powder, baking soda, salt and pumpkin pie spice together. Then whisk in sugar and set aside.
In a bowl, mash bananas, ripe ones are best. Add applesauce and pumpkin & milk. Stir.
Add wet ingredients to dry ingredients. Stir just until combined. If you want to add chocolate chips or nuts (1/2 cup) add after a few strokes.
Spoon into muffin tins, 3/4 full and bake until a toothpick comes out clean. I used mini muffin pans, so mine took about 8-10 minutes. Regular size muffins will take about 18-25 minutes.