Pumpkin Muffins

In the mood for a Fall flavor, I baked up some pumpkin muffins last weekend and they are delish. These muffs have banana, canned pumpkin and some chopped pecans in them and are soft and sweet and baked up really fluffy.

Like always, I am freezing most of them to take to work with me for breakfast with hard boiled eggs and fruit. The recipe was simple, and I had everything at home without needing a trip to the grocery. Since I decided to bake muffins on Saturday at 9:45 a.m. and wanted them in the oven by 10:30 a.m., it was a good thing I had everything already.

I don’t remember where this recipe came from, it was in my recipe binder without a source, but one thing I did not like was the amount of sugar. It has 1 1/4 cup of it. I didn’t want to start tweaking it without tasting it, but I think that’s a lot. I would maybe try adding more banana and less sugar next time. And since a few were already gone before Saturday night, I’m sure I’ll make them again soon.

Pumpkin Muffins

(also see this one and this one for previous recipes)

Ingredients:

• 1 1/2 C all-purpose flour
• 1 tsp baking powder
• 1/2 C canned pumpkin
• 1/2  smashed banana (1 large banana)
• 1/3 C vegetable oil
• 2 eggs
• 1 tsp pumpkin pie spice
• 1 1/4 C sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 C chopped pecans
• 1 tsp cinnamon

Instructions:

• Preheat oven to 350*
• Mix everything but flour together in large bowl, then slowly add flour and stir to combine.
• Spoon into muffin tin (coated with Pam) about 3/4 full and sprinkle ground cinnamon on top of each muffin.
• Bake for 25-30 minutes. Cool before removing from muffin tin.

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