Don’t these look delicious!?!
Visit Bigger Bolder Baking for the recipe.
Another good recipe to try out for Fall. Stop by my Conversations page to see other websites, blogs and recipes that I find interesting.
A perfect tea for a chilly fall morning. Mix up a batch, and serve instead of coffee with your Thanksgiving Day desserts. Get the recipe here!
Perfect for breakfast or dessert on Thanksgiving day! Get the recipe here!
This hot pumpkin quinoa cereal is the perfect fall breakfast! And even better, it’s allergy friendly, and you can make it ahead in the Instant Pot! Perfect for Thanksgiving morning when you need to have an easy make ahead breakfast. Get the recipe here!
It’s Fall! Time for all things pumpkin. Pumpkin Bread is one of our all time favorites. We’ve been making these loaves for as long as this blog has been around – 10 years and counting.
You can try my regular version on the Family Favorites page.
For the gluten-free version, visit my Allergy Friendly Recipes.
It’s the best!
Pumpkin Banana Muffins:
2 cups all purpose flour
2 cups whole wheat, spelt, flour of choice
1 tsp salt
2 tbls baking powder
1 1/2 tsp cinnamon
1/4 tsp nutmeg
Stir together. Then add…
3 eggs (or 5 yolks)
1/2 tsp vanilla
1/2 cup mild flavored oil
3 very ripe bananas mashed
1 1/2 cups pumpkin purée (or my favorite – roasted butternut squash purée)
2 cups liquid (mix of milk, water, or milk substitute)
Mix until dry ingredients are just incorporated.
If you can have sugar consider adding some mini-chocolate chips to these. Mmm.
And if you need to avoid eggs altogether, consider adding 1 cup sourdough starter to your batter to improve the texture.
Spoon into muffin cups and bake at 400 degrees for 20-24 minutes.
Makes about 3 dozen muffins.
Cool completely and then store in the refrigerator. Best stored in the freezer if not eaten within 3 days.