baking

Thanksgiving Pumpkin Banana Muffins

Got a lot of ripe bananas and tired of making banana bread? Got leftover pumpkin puree and want to make something other than pumpkin bars? Those were my dilemmas, so I decided to make pumpkin banana muffins. Just in time for Thanksgiving. Hence the name, Thanksgiving Pumpkin Banana Muffins.

I took my go-to banana muffin recipe and I adapted it to make these delicious pumpkin banana muffins. I thought about mixing in either crushed macadamias or dried cranberries or dried blueberries (I chose those mix ins because it’s what I currently have in my pantry) or adding streusel on top for another layer of sweetness and added crunch, but decided to keep it simple and stick to just pumpkin and banana.

I adapted my go-to banana muffin recipe by adding one 14.5 can of pumpkin puree, 1 teaspoon of pumpkin pie spice and 1 teaspoon of cinnamon.

Thanksgiving Pumpkin Banana Muffins

  • 2 medium ripe bananas
  • one 14.5 can of pumpkin puree
  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 large egg, room temperature
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract

In a bowl, mash the ripe bananas. Add the pumpkin puree and mix. Add egg, oil and vanilla. In another bowl, mix the dry ingredients together which is the flour, sugar, baking soda, salt, pumpkin pie spice and cinnamon. Stir the dry ingredients into the wet ingredients until moistened. Fill the mixture into baking cups in a muffin pan until 3/4 to almost full. Bake at 375° for 22 to 25 minutes or until a toothpick inserted in the center comes out clean.

I like to fill the baking cups until almost full so I had to bake the muffins a little longer at 25 minutes. I took the muffins out at 22 minutes to test with a toothpick and since it was still not ready, I put it in for another 3 minutes and it was perfect!

Happy Thanksgiving, pumpkin and banana!

The muffins tasted great. A little bit of pumpkin flavor and a little bit of banana flavor. Also because of the bananas, pumpkin puree and oil, the muffins came out moist, not dry at all. Try a little bit of butter or jam on top. Don’t forget your cup of coffee or tea.

These muffins are perfect for Thanksgiving morning. Or in our case, the week before Thanksgiving.

Happy Thanksgiving baking!

baking

Lovable Pumpkin Muffins with Streusel Topping

Pumpkins. To me, that symbolizes Fall. Fall… pumpkins… they just go hand in hand. I have made and adapted this pumpkin bar recipe for the past 5 years and it is the most well received, most liked recipe of all time. It’s just lovable.

The first time I made it, I adapted it into pumpkin cupcakes with cream cheese frosting topped with toasted coconut. I entered it into a cupcake contest for Halloween and I won! (Award Winning Pumpkin Coconut Cupcakes)

I have made this recipe every year since every October or November (The most delicious pumpkin bars EVER!). Last year, I used this recipe again and made the pumpkin cupcakes with cream cheese frosting and toasted coconut on top. Guess what? I won… AGAIN! (2nd time baking contest winner with these Pumpkin Coconut Cupcakes!)

This year I decided to adapt the recipe to make pumpkin muffins with streusel topping. I used the same recipe by Paula Deen (https://www.pauladeen.com/recipe/pumpkin-bars/) but instead of the cream cheese frosting, I made a streusel topping to place on top. The ingredients for the streusel topping are brown sugar, sugar, flour, salt, cinnamon and butter. Click here for the recipe and instructions on how to make it.

They turned out delicious! The streusel topping gives it that extra crunch and sweetness. If you like pumpkin, give this Paula Deen Pumpkin Bar recipe a try!

Happy Baking!

baking

2nd time baking contest winner with these Pumpkin Coconut Cupcakes!

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winner, winner… pumpkin dinner

This recipe is seriously worth sharing again. I can’t believe that these pumpkin coconut cupcakes won a baking contest… again! I won a baking contest using this exact same recipe 4 years ago. Award Winning Pumpkin Coconut Cupcakes

Ok, ok… it wasn’t a serious baking contest but it was serious enough because they were baking contests at my work. And those get serious. Especially when there are prizes (and egos) involved.

I found this recipe a few years ago. It’s a Paula Deen recipe. There is no butter involved in the pumpkin batter. However, there is a lot of oil, which I think is the magic moistness factor.

I made these as pumpkin bars many times without the frosting on top and they are still a hit! They are seriously The most delicious pumpkin bars EVER! (Click that link for the link to the Paula Deen recipe).

So back to me winning the baking contest… I made these as cupcakes and I think that the winning combination is the combo of pumpkin, cream cheese and toasted coconut. Yes, I said toasted coconut. You might not think that this mixture goes well together, but it does! I received many compliments on this recipe and the judges said that the addition of the toasted coconut on top was a “nice little surprise at the end”. I’m not sure exactly what that means, but it must mean something good.

So even though these cupcakes are based on Paula Deen’s recipe for pumpkin bars,  which on it’s own is delicious,  I did add a few tweaks of my own. I believe these little tweaks made all the difference. I added a teaspoon of vanilla to the pumpkin batter and I added toasted coconut on top. Those were my two little tweaks.

Here’s the link to the recipe again Pumpkin Bars by Paula Deen. Don’t forget to tweak the recipe by adding a teaspoon of vanilla to the batter, making the cream cheese frosting as directed and adding toasted coconut on top. Or follow this recipe: Award Winning Pumpkin Coconut Cupcakes

If you win a baking contest too, then… You’re welcome.

Happy Baking!