When I think of Fall, the thing that really gets me drooling is pumpkin. The minute Starbucks starts pushing their Pumpkin Spice Latte, I know I’m whipped. It’s the flavor I most associate with the season, and it’s one you’ll be seeing around here often.
I’ve already got a stack of pumpkin recipes to try, so last week I stocked up on cans of organic purée (Trader Joe’s makes a good one and I like this brand), sweet spices, a variety of whole-grain flours for baking, and pumpkin spice syrup (for my morning coffee, ‘course).
On top of my pile was a recipe from the always reliable Cook’s Illustrated — a new and improved Pumpkin Bread. I envisioned a wholesome, energizing breakfast to hand off to the kids on their way out the door. But as I scrolled down the long list of ingredients, I cringed. Two cups of sugar and white flour, plus vegetable oil, cream cheese and buttermilk? It might have passed for dessert (had I had all the ingredients on hand, which I didn’t), but it was not the best way to start the day.
I remembered recently doctoring a beloved banana bread recipe that called for way too much sugar. Overripe bananas had managed to replace nearly all the sugar. So I decided to employ them for sweetness in my muffins, adding some flaxseed meal for fiber and eliminating the dairy entirely.
In addition, all the pots and pans would have to go — I’m a one bowl kind of girl.
Happily, my reworked pumpkin banana muffins were a big hit with the breakfast bunch. Next time I might add currants or dried cranberries and maybe top them with sunflower seeds. The recipe is quick enough to whip up right before everyone rushes out into the day. And if you’re lucky, you might even end up with a few leftover to dunk into a pumpkin spice latte.
Makes 24 muffins or 2 large loaves
Cupcake liners or 2 large loaf pans, pan spray
4 very ripe bananas, mashed in a large bowl
1 (15-ounce) can organic pumpkin purée
4 organic eggs
1/2 cup maple syrup
1/2 cup coconut oil, liquefied
2 cups spelt or whole wheat flour
1 cup flaxseed meal or oatbran
1 tablespoon pumpkin pie spice
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cup walnuts, chopped
1. Preheat oven to 350° F. Fill a 24-cupcake tin with liners or coat loaf pans with nonstick spray.
2. In the large bowl containing the mashed bananas, add the remaining wet ingredients and whisk together until well-combined.
3. Add the dry ingredients and mix well with a spatula. Stir in the nuts.
4. Pour the batter into the prepared pan(s) and place on a baking tray to prevent the bottoms from burning.
5. Bake for 30 minutes (loaves will take 40-50 minutes), or until a toothpick comes out clean. Cool for a few minutes before removing from pan. Enjoy warm, with cream cheese, yogurt, jam or honey.
Note: Can be frozen or refrigerated.
High altitude directions: add 1/2 cup flour.
Stay tuned for more pumpkin recipes! Here are a few to satisfy your cravings:
- Homemade Pumpkin Butter
- Pumpkin Gingersnap Pie
- Pumpkin Coconut Souffles
- Pumpkin Pie Champagne Cocktails
Disclaimer: This post may contain totally benign and well-intentioned affiliate links. All content is unsponsored, uncensored, and undeniably honest.