Tomorrow some friends and co-workers are coming over to carve pumpkins, and I always want to have something to snack on when I have guests. To celebrate the season (and pay homage to the great pumpkin, of course) I made these delicious muffins! I had half a can of pumpkin puree leftover from making my cookies, and a freezer full of bananas, so this was a great recipe. I found the original recipe online last year, but have made my own modifications to it to make it a bit healthier.
1 mashed organic banana
1 cup organic pumpkin puree
1/4 organic low-fat vanilla yogurt
2 eggs from free-range chickens
2 cups unbleached all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup Florida Crystals pure cane sugar
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp cinnamon
Mix banana, pumpkin, yogurt and eggs in a bowl with an electric mixer.
In a separate bowl, mix the dry ingredients, then add to the wet ingredients until just mixed in.
Pour batter into sprayed muffin trays and bake at 350 for 15-20 minutes.