Man...all this cold weather is making me want warm, comfort foods. You know that it’s really cold when I start baking…because I’m not a big baker…that’s because I don’t crave sugar! Weird I know…but my vise is anything salty and crunchy. Muffins are as sweet as I get! This recipe is one the we have made for years…that we have adapted from an original recipe that we found in a magazine add for Libby's canned pumpkin.
Banana Pumpkin Muffins (or loaves)
DRY INGREDIENTS:
1 ½ Cups Sugar
3 Cups all-purpose Flour
1 Teaspoon Baking Soda
½ Teaspoon Baking Powder
1 teaspoon Salt
2 teaspoons Pumpkin Pie Spice
1 Cup Chopped Walnuts
WET INGREDIENTS:
¾ Cup Softened Butter
3 Eggs
1 Can Pumpkin Puree
2 Mashed Ripe Bananas
OPTIONAL: Paper Muffin Cups
Gather your ingredients and pre-heat your oven to 350 degrees.
Set out your butter and eggs so that they cool down to room temperature before blending. Crack your eggs over a separate bowl to make sure that you don’t get any bits or pieces of the shells in your recipe.
Prepare your bananas by slicing or mashing them and set aside with your can of pumpkin puree.
Combine the following dry ingredients in a separate bowl and set aside: flour, salt, baking soda, baking powder and pumpkin pie spice.
Once the butter has softened, combine it with the sugar and eggs in a bowl and beat with a mixer until it is creamed (light and fluffy).
Next add in the mashed (or sliced) bananas and the can of pumpkin: mix until blended and there are no lumps.
See here...no lumps...
Slowly add in the dry ingredients (the ones you combined earlier) by adding them in three batches and making sure they are all incorporated before you add a new batch.
Once all the dry ingredients are combined: add in your walnuts.
Removed the beaters and fold the walnuts into the batter.
Pour the batter into paper muffin cups: filling them ¾ full.
Bake the muffins for 25 minutes in a pre-heated, 350 degree oven. Test with a toothpick…which should come out clean! (Or pour into two 8”x4” greased, loaf pans and bake for 50-60 minutes).
Cool on wire racks.
If you can't wait until they are cool...like me...then peel the paper off and load on the butter :}
DH just stole my muffins...
So now I have to start all over on makin' my butta melt...yum!
There is only one problem with these yummy muffins hanging around my kitchen...I can only eat one at a time! Because if I eat two (in one sitting) I get a tummy ache. I don't know when it started, but I have trouble digesting bananas...hence why I was so excited, years ago, when I found this recipe. This is also why I make muffins instead of loaves...portion control...cause it's really hard to slice a loaf into the right size so that I don't get a tummy ache! Hope you all enjoy these as much as we do :}
Cool - I already started making these before I realized you did not list the amount of flour in the ingredients. I'll guess maybe? Too late to turn back.
Posted by: Susan | September 16, 2011 at 09:31 AM
Awww man....where's my serving?!!!! I'll have mine with cream cheese please!
Posted by: Debra Bunker | February 28, 2010 at 01:35 AM