This past Saturday was Halloween and in spite of my living in a city that basically worships the holiday, I did nothing. No costume, no party, no candy. Just me, my pjams, and the latest episodes of Nashville.
And of course some cooking too. I wanted something pumpkiny, bite-sized, and easy as all get out, and thought "why not some muffins?". The recipe I came up with is a twist on an old gluten free/Paleo standby, the Grain Free Banana Pancake.
But now it's pumpkin flavored, a muffin, and it's mini!
Here is what you will need:
2 Ripe Bananas
2 Heaping Tbs Pumpkin Puree
1 Pinch GF Baking Powder
1 tsp Pumpkin Pie Spice (or straight up nutmeg if you're me)
1 Handful GF Oats (optional)
1 Tbsp Butter
1 Tbsp Maple Syrup
Preheat oven to 350 degrees F
To start, mash up your bananas.
Then drink your coffee, because it's probably early and mornings are hard.
Now that the coffee issue is taken care of, add your pumpkin to the mashed bananas
Mix it all up. It's cool if your banana is a bit chunky.
Crack your eggs into a medium sized mixing bowl.
Don't freak out, I made a half batch because it was only me eating them, so there is only one egg pictured here.
Give your eggs a good beating.
And add your banana-pumpkin mixture.
Add your pinch of GF Baking Powder (if you're not gluten free, you can use any baking powder).
And add your Pumpkin Pie Spice. If you are using straight up nutmeg, like me, just ad a few pinches, a whole teaspoon will be too much. But if you are going with good old Pumpkin Pie Spice, add the whole teaspoon.
Add in your handful of GF oats (if you've opted for them) and mix it all up.
Ladle into your greased muffin tin.
For some reason I only own a mini-muffin tin, but you can make yours full-sized if you want.
Pop them into your preheated oven and cook for 12-15 mins.
Now, I could stop right there and say, "Take them out when they are done and enjoy!". But that seems a bit lackluster, doesn't it?
You know what would solve that problem? Maple Butter Syrup!
Put a tablespoon of butter and a tablespoon of maple syrup into a microwave safe glass or mug.
Microwave for 30 seconds (or until butter is fully melted).
Give it a good stir and set aside until your muffins are ready to pop out of the oven.
Once your muffins are cool enough to handle, plate them up and soak them in maple butter syrup!
Now, I was starving and basically inhaled all of these right away, but if you wanted to serve them with a breakfast or brunch, you could always hold off on the maple butter drizzle and let your guests do the honors themselves.
But really, these are quite amazing if you let them soak up the sweet buttery syrup and pop them right in your mouth.
With pumpkin, nutmeg, and maple, these are healthy-ish treat befitting of the season.
Don't you just want to take a bite?
Well go ahead, why don't you?