It's the end of October and we're in the thick of pumpkin season. It seems that pumpkin recipes are popping up everywhere on social media. You can't possibly go on Facebook, Pinterest or Instagram without seeing some sort of delicious pumpkin creation -- pumpkin granola bars, pumpkin pancakes, pumpkin oatmeal, pumpkin bliss balls, pumpkin gnocchi, pumpkin french toast, pumpkin spiced lattes, etc, etc.
But come mid-November, the Christmas recipes rush in, and pumpkin will be long forgotten until next October. So I thought I'd better share this recipe with you now.
These pumpkin muffins are moist, fluffy and DELICIOUS! With only 1/3 cup of oil in this entire recipe, the pumpkin and banana take credit for the moistness without all of the fat. And don't forget about all of the fibre packed into each muffin -- flaxseeds, whole wheat flour, raisins, banana, and of course pumpkin.
I like to freeze my muffins. To freeze, let them cool and pop them in a large sealable freezer bag (they will not stick together in the bag).
Individual muffins thaw within 30 minutes at room temperature, or you can microwave them for about 20-30 seconds. They'll taste like they're fresh out of the oven. I find these muffins to be a big time-saver, as I'll often bring one for a snack or as part of my breakfast if I'm on the run. I hope you enjoy them as much as I do!
Pumpkin Spice Banana Muffins
Source: Wealth of Health
Makes: 12 muffins
2 overripe bananas, mashed
2 eggs, lightly beaten
1/3 cup canola oil (or other light-tasting oil)
1 1/3 cup pumpkin puree (I usually use canned. See note below for homemade pumpkin puree)
3/4 cup maple syrup
1 cup whole wheat flour
1 cup all purpose flour
1/2 cup ground flaxseeds
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp allspice
1 cup raisins
1/4 cup pumpkin seeds
Preheat oven to 350 degrees F.
In a large bowl combine bananas, eggs, oil, pumpkin and maple syrup.
In a small-medium bowl combine flours, baking soda and powder, salt, cinnamon, ginger, nutmeg, allspice.
Pour the flour mixture into the pumpkin mixture and stir until just combined. Gently fold in raisins.
Scoop the batter into the greased muffin tins and sprinkle with pumpkin seeds.
Bake for 25-30 minutes or until toothpick inserted into centre comes out clean.
Recipe for homemade pumpkin puree:
Preheat oven to 325 degrees F.
Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
Bake in the preheated oven, foil side up, 1 hour, or until tender.
Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces.
Also on HuffPost: