It’s that time of year again, the leaves are changing colour and pumpkin is making an appearance everywhere. I can’t help but jump on the pumpkin bandwagon every Fall. But I’m not talking about pumpkin flavoured products, I’m taking about 100% pure pumpkin. It’s one of my favourite Fall flavours and it is so versatile, especially if you keep cans of pumpkin purée in your cupboard. I love adding it into my morning oatmeal, or mixed into macaroni and cheese to add vegetables and a wonderful orange hue. But, you can’t beat the flavour that pumpkin brings to baked goods.
I originally posted this recipe when I did a guest spot on my sister-in-law’s blog (click here for all your cloth diapering needs). She was nice enough to let me practice blogging, but now that I have my own site this muffin recipe deserves a repost. Not only is this recipe quick and easy to make but it’s also a great way to use up ripe bananas. If you are anything like me, by the end of the week you likely have some bananas that are well past their prime. One handy tip, instead of throwing the whole banana into the freezer, try peeling and cutting them into bite sized pieces first. Once cut they can be individually frozen on a cookie sheet then placed into freezer bags. This way you have frozen bananas on hand for banana bread, smoothies or these wonderful, not too sweet, blueberry banana bran muffins.