Baked Goods

"Did you make these... [long pause, followed by another bite of muffin] from scratch???"

Why yes, hubby, indeed, they are from scratch.  I love how non-bakers use this phrase "from scratch" with such incredulity and appreciation.  Anytime dear hungry husband actually mutters these words, I know I have stumbled upon a winning recipe (especially because this recipe was ridiculously easy and made with pantry staples).   

Pumpkin Banana Muffins

Ingredients:

1/2 c. canned pumpkin (about half a can)

3 very ripe bananas, mashed
1/2 c. sugar
1/4 c. half and half

1/4 c. vegetable oil

1 tsp. vanilla
1 egg
1 3/4 c. flour
2 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. salt

 

Topping:

1/2 c. brown sugar, packed
1/2 tsp. pumpkin pie spice

 

1. Mix mashed banana, pumpkin, sugar, milk, vanilla, oil and egg until well blended. 
2. Combine flour, baking powder, pumpkin pie spice and salt and then mix with a whisk to break up any clumps.  
3. Add the dry mixture slowly into the wet mixture. 
4. Scoop into greased muffin tins with an ice cream scoop (ensures even size and consistent baking). 
5. Top each with 1 tablespoon of the sugar-spice mixture. 
6. Bake in preheated 375 degree oven for 20-23 minutes or until toothpick inserted into muffin comes out clean.

Makes 12.

These are perfect autumn breakfast treat and especially delish with your morning coffee!