Speaking of work, we closed out summer today with an office outing to the putt-putt course. My golfing partner and I managed to dominate the course and won the competition! Not only did we win the competition, but we also won the "green jackets." They aren't nearly as attractive as the Master's jackets, but we are pretty darn proud of them.
For those of you who read my last post, Kyle is healing well. Don't worry, I was also able to make the pumpkin muffins that I intended to make the night he cut his eye open. Many pumpkin muffin recipes are filled with fat and sugar, but I found this recipe from Alida's Kitchen that cuts the fat and sugar in half by adding bananas. Don't worry, the banana flavor does not over power the pumpkin, it actually enhances it. Give this recipe a try, and let me know what you think.
Pumpkin Banana Muffins
Makes 14-16 Muffins
Inspired by Alida's Kitchen
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 bananas, mashed
1 cup pumpkin puree
1/4 cup canola oil
2 eggs
1 teaspoon vanilla
Start Baking
1. Set your oven to 350 degrees and line the muffin pan with paper holders.
2. In a large bowl, mix together both flours, brown sugar, baking powder, baking soda, cinnamon, cinnamon, and pumpkin pie spice.
3. In a separate bowl, mash the banana and add pumpkin, oil, eggs, and vanilla together.
4. Add the pumpkin mix to the dry ingredients. Make sure you do not over mix or the muffins will be tough.
5. Divide the batter between 14-16 cups and bake for 13-15 minutes.
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