Pumpkin.

Once pumpkin starts it just won’t stop. PSLs and pumpkin spice everything. For me, it starts with pumpkin oatmeal and progresses into extensive pumpkin baking and pumpkin beer. I’ve been having pumpkin oatmeal (which is best warm and made day of), pumpkin pancakes and pumpkin muffins. This weekend I may even make pumpkin chili.  

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I’m popping in for an extra post this week for two reasons. To share an AMAZING pumpkin banana muffin recipe and to tell you all about the BEST pumpkin beer. 

First up, the beer. I went to Slumbrew (aka Somerville Brewing Company) this week for a bread baking class. While I was waiting my turn I naturally was drinking beer and had to go with the pumpkin brew. It’s made with real pumpkin hand cut by the brewers so naturally I HAD to have it (I actually learned that while I was already drinking it)z Anyways, RUN DONT WALK to Slumbrew if you’re ever in the Boston area. It’s family run and the most inviting place and my new favorite beer in the Boston area. 

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Next, this pumpkin banana muffin recipe. I had three bananas that were ripening too fast for me so naturally I was trying to find a pumpkin banana bread recipe. Then I thought I could find a pumpkin bread recipe and sub in bananas for the oil or sugar. When I was looking in my cookbooks I found a nutritious Spelt grain banana bread to which I decided to sub pumpkin for the oil and add some seeds! So many options!!! Thank you Run Fast Eat Slow for the recipe inspiration. The banana bread base was perfect and likely doesn’t need any adjustments but for Fall weather everything needs pumpkin in my opinion.

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Pumpkin Banana Muffins

Ingredients: 

  • 3 bananas, mashed
  • 2 eggs
  • 1/4 cup packed brown sugar (or maple syrup!) 
  • 1 teaspoon spice of choice (cinnamon or pumpkin pie or speculaas) 
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt  
  • 1/2 cup pumpkin purée
  • 1 ½ cups whole wheat flour
  • ½ cup seeds or nuts of choice

Process:

  1. Preheat oven to 350 degrees
  2. Line muffin tin with liners or parchment paper. 
  3. Fill with desired muffin size (I did heaping ¼ cups) 
  4. Bake until firm when touched. 

This made 9 muffins for me, but you do you!  These are perfect for a snack or to have as part of breakfast. Mine was served with peanut butter and jelly and a banana (duh). I’ll be sharing with friends for feedback! Stay tuned! Also shoutout to my intern for teaching about this food photography app...I’m in love.

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