Today, friends, is day one of a three-part series featuring an ingredient that is highly overlooked during all times of the year, except fall. It is one of my all-time favorite ingredients to work with. It can be sweet or savory. It adds moisture and texture. It is particularly wonderful in breakfasts and desserts. And it’s packed with nutrients.
So I am here to interrupt the notion that consuming pumpkin is only acceptable during the months of October, November, and December. Once you try these fluffy pillows of pumpkin banana goodness you will understand why pumpkin should no longer be avoided 75% of the year. In fact, I believe just one bite will have you embracing this star ingredient right now, in the middle of June.
See, isn’t it cute and summery looking? It’s all about mindset people.
And the great thing about this particular recipe is that it’s extremely versatile and can withstand many substitutions. If you would like to use eggs instead of flax, go ahead. If you want to swap out flours, using all brown rice flour works well too. However, the addition of starch adds fluffiness, which I’m a fan of. You could also substitute more pumpkin in and omit the banana, so you have an even deeper pumpkin flavor.
You could have them for breakfast, as a midmorning snack, with an afternoon cup of tea, or for dessert. Just throwin’ out some ideas…
And adding a smidge of non-dairy butter isn’t a bad idea either. Although they’re also delish without.
Perhaps muffins aren’t your thing though, I don’t know. If that’s the case, (which is actually really super weird and you should never admit that) keep your eyes peeled for the next pumpkin recipe of this series. I’m determined to get you on the I-love-pumpkin-all-times-of-the-year train.
Pumpkin Banana Muffins (GF, VEGAN)
Prep Time: 10 minutes Total Time: 55 minutes
Yield: 12 muffins
- 2/3 cup brown rice flour
- 1/2 cup buckwheat flour
- 1/2 cup arrowroot starch (or tapioca starch)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup honey (If you are a vegan who does not eat honey, you can sub other sweetener of choice, such as maple syrup, sucanat, coconut sugar, etc.)
- 2 tablespoons ground flax + 6 tablespoons hot water (mix together and refrigerate 15 minutes before adding to batter)
- 1/2 cup melted coconut oil
- 1/4 cup cold water
- 3/4 cup pumpkin puree
- 1/2 cup (1 large) very ripe banana, mashed
- Preheat oven to 325 degrees.
- Mix dry ingredients together in large bowl.
- Add wet ingredients on top and stir until completely mixed together.
- Line muffin tin and pour batter in until about 3/4 full into 12 muffin cups.
- Bake for 40-45 minutes.
- There may be a bit excess batter leftover, so you could make some mini muffins, pour into a mini loaf pan
or eat it out of the bowl with a spoon.
Who else uses pumpkin in their cooking and baking year-round? What kinds of treats and dishes do you like to make with pumpkin?