Yes, you read correctly- I feel that mini pumpkin muffins are greater than regular pumpkin muffins. Why you may ask? The answer is quite simple because I get to eat MANY more MINI muffins for the same amount of time preparing the batter! I know, I know I should write a book on this stuff. HA! The simple little pleasures in life! Quite a while back I stumbled across a recipe over at Sweet Tooth, Sweet Life . Banana Pumpkin Raison Bread…Pumpkin + Banana = Yes, please!
Pumpkin Banana Bread Muffins
Based off of Sweet Tooth, Sweet Life –she made bread but I’m obsessed with bite sized things. It’s kind of my thing- like sprinkles.
- 3 ripe bananas
- 2 eggs
- 1/8 cup unsweetened applesauce
- 1 1/3 cups pumpkin puree
- 3 TBSP Molasses
- 1/3 cup white sugar
- 1.5 cups whole wheat flour
- 1 cup oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1 1/2 tbsp cinnamon
- 3/4 cup raisins
Preheat oven to 350° Grease muffin tins.
First, in a large bowl, mash the bananas. Then add all other wet ingredient to the large bowl. In a separate bowl, combine all dry ingredients; sugar through cinnamon. Once your dry ingredients are thoroughly mixed, add them to the wet ingredients and combine wet + dry. Finally, fold in the raisons. Bake at 350* till you can insert a toothpick and it comes out clean. I baked for about 10-15 minutes. Mine were *very* mini so just watch them close on the baking time!
I didn’t want the larger muffins to feel excluded so I included them in the photos. However, I strongly believe that mini muffs are about a million times the fun as regular sized muffins! They are just cuter and more fun to eat! Not to mention- you can eat more! I love logic!
You could totally bake bread like Courtney did but I’m a fan of
the mini things in life. I decided to put these fall muffins on my summer plate to remind me of brighter days where I wasn’t living inside a school building! The days where I was soaking up theCalifornia sunshine! The best of fall and summer right here! Enjoy!