I’ve frozen my freshly pureed pumpkin again for the Thanksgiving and Christmas season, let the baking begin! If you have never used fresh pumpkin in any recipes, you should! I have a tutorial here that will help you: http://cleverpinkpirate.com/2011/11/14/how-to-freezecan-fresh-pumpkin/
Also, be sure to check out my recipe to make your own Pumpkin Pie Spice here: http://cleverpinkpirate.com/2012/10/26/spiced-cocoa-cupcakes-w-chocolate-frosting-cinnamon-butterscotch-drizzle-recipe/
The first thing I have baked is a Cinnamon Pumpkin & Banana Muffin using fresh pumpkin and ripened bananas. These tasted so fresh and I tried out the new Cinnamon Chips from Hershey’s I found at Walmart.
CINNAMON PUMPKIN AND BANANA MUFFINS RECIPE
| Serves | 12-14 |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Total time | 50 minutes |
INGREDIENTS
- 2 cups Pureed Banana
- 1.5 cups Pumpkin Puree
- 2 Eggs
- 1/2 cup Applesauce
- 1.5 cups Granulated Sugar
- 2 cups Flour
- 1 tablespoon Pumpkin Pie Spice
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
- 1/2 cup Cinnamon Baking Chips
DIRECTIONS
| Step 1 | |
| Preheat oven to 375 Degrees | |
| Step 2 | |
| Cream together eggs and sugar, mixing for approx 30 seconds | |
| Step 3 | |
| Slowly blend in pumpkin, applesauce and banana | |
| Step 4 | |
| Slowly stir in flour, then hand mix the remaining ingredients and stir until well blended | |
| Step 5 | |
| Pour mixture into baking cups | |
| Step 6 | |
| Bake for approx 20-22 minutes, please note because of the moisture in this muffin they may take a few minutes longer to bake. Check them by inserting a toothpick in the middle, if it comes out clean it’s done. | |
I made a large batch and froze the rest, these will last in an air tight container for approx 5-7 days.
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