A Tasty Experiment

I have quite the stash of recipes, and because I’m a make-do kind of girl I often adjust them a little to suit my family’s tastes or to substitute ingredients for what we have on hand, but I can claim very few as my own.  This one, though… it’s definitely mine.

On Monday, under the careful supervision of my littles, I cut into one of the few dozen pumpkins we’ve picked from our mulch pit.  We toasted the seeds and made pumpkin puree for the first time.  “Now what, mom?”

After denying a request for “pumpkin patch pie” (I had already made a chicken pot pie and was done with pie crust for the day, thankyouverymuch)  we decided on muffins.  But not just any plain ol’ pumpkin muffins would do…

Starting with my favorite whole wheat banana bread recipe (from my home-town church cookbook) we got creative, mixed a few of our favorite flavors, and pulled these tasty muffins out of my oven.  You know I wouldn’t share them if they weren’t good!  Give ’em a try!

Finer Things Fall Comfort Muffins

  • 1 c. melted butter
  • 1 c. sugar
  • 1 c. honey
  • 4 eggs
  • 1/3 c. water
  • 1 c. mashed banana
  • 1 c. pumpkin puree
  • 1 tsp. salt
  • 2 tsp. soda
  • 1 tsp. Pampered Chef Cinnamon Plus (a spice miracle!) or pumpkin pie spice
  • 2 c. white flour
  • 2 c. whole wheat flour
  • 1 c. chocolate chips (or a few more 😉 )

Blend sugar and butter.  Add honey, eggs, and water.  Mix well.  Add banana and pumpkin.  Mix well.  Stir dry ingredients together, add to wet batter just until combined.  Fold in chocolate chips.  Bake at 350 for 20 minutes.  Makes 3 dozen (plus 3!) muffins.

Experimenting in the kitchen with ingredients you have on hand can result in frugal, tasty fun!  Free pumpkins from my garden + red-taped bananas ready for a good recipe = yummy muffins.  We even got to create the name!

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Comments

  1. Sounds delicious, thanks for the recipe! I’ve been wanting a nice muffin recipe.

  2. Those sound (and look) yummy! That’s just how I cook too… I’m forever adjusting and adapting. As a result, it’s sometimes hard for me to replicate a certain dish or dessert. : )

  3. This is the second time I’ve seen pumpkin and banana together. I’ve going to have to try it — as soon as I get some bananas. I’ve been avoiding them since they’ve been ripening way too fast for me.

  4. Congrats on a successful move! You’re new look is great too!

  5. Oooh, these sound scrumptious! 😀

    Love the new blog!

  6. Amy-
    Those look good. Since I am looking to expand my lunch menus, I might have to try them out!
    Thanks for sharing!
    Toni

  7. Bananas AND pumpkin. How could you go wrong with that? I’ll have to try my hand at them!

  8. I made these last weekend and they were pretty good. I only used half the recommended amount of honey, as I did not want to use up the whole bottle I had. They still tasted fine.

  9. Just made these today – they turned out great! Five stars ***** 🙂

  10. Just wanted to let you know that this is my favorite muffin recipe! I use it all of the time. Thanks for sharing!

  11. These were SO good! Fabulous way to end the Friday! My son says: they were chocolicious! My daughter says: don’t ever remove this recipe from your blog. 🙂

  12. Thanks for the recipe! I made these the other day and they are delish!
    I linked to this page in my blog, here: http://purplepixieindixie.com/2012/09/03/fall-comfort-muffins/
    YUM!

  13. These were so delicious! I halved the recipe and cut out the sugar and white flour in the process. I also added a tablespoon of vanilla and used sea salt instead of regular salt. It hasn’t even been a week yet and I’m already making them again. Thank you!!

Trackbacks

  1. […] the freezer to pair with eggs for breakfast or for a mid-morning snack.  Some of our favorites are these and […]

  2. […] couldn’t put it all in the freezer, though.  I had to use some to make these Fall Comfort Muffins I found in my wanderings online.  Here is the recipe as I made […]

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