Fall is most definitely here! With all the food bloggers are posting their favorite pumpkin recipes, I thought I'd share one of our new favorites. Well to be honest, I've only had a taste but if I was allowed to go nuts on carbs, I'd go nuts eating these!
These muffins freeze really well too so I froze half the batch for Molly to enjoy as snacks later. I like to keep a stash of frozen mini muffins on hand for when her usual snacks of goldfish, raisins and cheese sticks get boring (which happens a lot). While I made these as mini muffins, I think these would also be great as big, huge muffins. Just know that you will have to cook them longer, maybe 20-25 minutes instead of 15.
Pumpkin Oat Banana Mini Muffins
by
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients (24 mini muffins)
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/4 cup whole milk
- 1/4 cup vegetable oil
- 1 large banana, mashed
- 1 cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 1/3 cup raisins
- 1/2 cup chopped walnuts
Instructions
1. Preheat oven to 350F. Grease your mini muffin pan.
2. Mix the dry ingredients together with a whisk (flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg) in a large bowl.
3. Thoroughly combine your wet ingredients (eggs, milk, oil, banana, pumpkin puree and vanilla) in another bowl.
4. Combine the two bowls and add in the raisins and walnuts.
5. Using a small scoop, place about 1 tablespoon of batter into each mini muffin cup. Bake for 15 minutes or until a toothpick inserted comes out clean.
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