Have you ever had a little canned pumpkin leftover from another recipe? Well then…this muffin recipe is for you!
I made my Pumpkin Chocolate Chip Cake Bars last week and had a little leftover canned pumpkin. I put it in the fridge and forgot about it. Then, a few days later, I noticed that I had a few dead bananas lying around so I decided to make banana muffins.
When I saw the tupperware of pumpkin hanging out in the fridge, I thought “why not throw it into the banana muffins?” Turns out, it was a great idea! The pumpkin paired perfectly with the banana. Instead of adding chocolate chips to the muffins, I topped each muffin with a little bit of Trader Joe’s granola. They were the perfect breakfast muffins. Everyone at work loved them! These muffins would also make a great Halloween or Thanksgiving dessert!
Ingredients:
Fleischmann’s Margarine, 1 stick, melted
All Purpose Flour, 1-½ cups
Baking Powder, 1 teaspoon
Sea Salt, ½ teaspoon
Baking Soda, 1/4 teaspoon
Ripe Bananas, 2, mashed
Canned Pumpkin, 1/2 cup
White Sugar, ½ cup
Brown Sugar, ½ cup
Eggs, 2
Vanilla Extract, 1 teaspoon
Trader Joe’s Caramel Apple Granola, for topping
Directions:
- Preheat your oven to 350 degrees Fahrenheit.
- Spray your muffin pan with Pam Cooking Spray or line with paper baking cups.
- Whisk the flour, baking powder, sea salt and baking powder together in a medium-mixing bowl.
- In a separate large mixing bowl, mix together the melted margarine, white sugar and brown sugar until creamy.
- Slowly add the eggs, vanilla, mashed bananas and pumpkin to the large mixing bowl.
- Add the flour mixture and mix just until combined.
- Use an ice cream scoop to scoop the batter into your muffin pan, until each is about ¾ filled. Top with granola.
- Bake for 15-18 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire rack to cool.
Yumm ????????????????