Tag: Pumpkin

Banana Pumpkin Strudel Muffins
Breakfast · Recipes

Banana Pumpkin Strudel Muffins

enbrookshireLeave a comment
Banana Pumpkin Strudel Muffins

Looking for a yummy and sweet breakfast to whip up for your favorite people? Well, this muffin is right up your alley! Everyone in my house loves a delicious muffin and we really enjoy bananas, pumpkins and strudels….so I decided to combine them all into one scrumptious muffin. I hope you enjoy this recipe as much we do!

Banana Pumpkin Strudel Muffins

BANANA PUMPKIN STRUDEL MUFFIN

Ingredients:

Muffin

  • 1 3/4 cups all purpose flour, sifted
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground clove
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup dark brown sugar, packed
  • 3/4 cup pumpkin purée
  • 2 very ripe bananas, smashed
  • 2 large eggs
  • 1/4 cup milk

Crumble Topping

  • 3/4 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground clove
  • 6 Tbsp butter, melted

Strudel Icing

  • 1 1/2 cup confectioners sugar
  • 2 Tbsp maple syrup
  • 2 Tbsp milk

Directions:

  • Preheat oven to 425 degrees.
  • In a large bowl combine flour, baking soda, cinnamon, clove and salt for the dry portion of the muffin mix; mix thoroughly.
  • In a separate bowl mix the pumpkin, bananas, oil, eggs, milk and both sugars of the muffin mix.
  • Pour wet ingredients into dry mixture and fold together being careful not to over stir.
  • Place muffin liners in muffin tin and spray with nonstick cooking spray.
  • Fill muffin liners 3/4 full and set aside to rest.
  • In a small bowl mix all of the crumble topping ingredients together until well mixed; top each muffin with a top layer of crumble.
  • Bake for 15 to 18 minutes or until toothpick test comes out clean.
  • Allow to cool in muffin tin for 10 minutes before moving to a cool rack to finish cooking completely.
  • While muffins are cooling; mix all ingredients for strudel icing. Place in piping bag and pipe onto muffins once muffins have finished cooking.
  • Enjoy!
  • These muffins can be stored on the counter in an airtight container for one day or in the fridge for up to a week.
Hello Fall Pumpkin Bread
Breakfast · Recipes

Hello Fall Pumpkin Bread

enbrookshireLeave a comment
Pumpkin Bread

Cool temps, football, changing leaves and everything pumpkin….oh how I LOVE Fall! There’s perhaps no better way to kick off pumpkin season than whipping up this delicious pumpkin bread. It’s great for breakfast and can even be served up as a sweet treat. I prepared this loaf for an after lunch dessert for my in-laws. It not only makes the house smell amazing, but is super easy and fun to make with the kids. Nothing says Fall like my favorite pumpkin bread…now I hope you enjoy this recipe as much as we do!

Pumpkin Bread

PUMPKIN BREAD

Ingredients:

  • 1 3/4 cups all purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup milk
  • 1/2 cup vegetable oil
  • 1 cup pumpkin purée

Directions:

  • Preheat oven to 350 degrees F and prep loaf pan with butter to prevent sticking; set aside.
  • In a large mixing bowl; sift together flour, baking soda, salt, cinnamon and nutmeg. Mix well.
  • In another large mixing bowl; cream together eggs, both sugars, milk, oil and purée until well combined.
  • Pour wet mixture into dry mixture and incorporate well.
  • Pour batter into prepared loaf pan and bake uncovered for 25 to 30 minutes. Slightly cover with a tent of aluminum foil to prevent over browning, but still allowing room for rising; continue to bake for 40 to 45 minutes.
  • Once bread is done; allow to cool in loaf pan for 10 to 20 minutes, then remove from loaf pan and allow to cool on wire rack until completely cool.
  • Slice and serve!
  • Enjoy!