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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 10 |
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This recipe is for the Ready Set Cook contest. I hope it meets qualifications, if not it still is an easy way to use up leftover pumpkin. It seems to be pretty healthy for you too! Ingredients:
1 1/2 cups flour |
1 cup pumpkin puree (i cheated and used the canned kind) |
1/2 cup evaporated milk |
1 banana (you could use more if you like) |
1 1/4 cups dark brown sugar |
1 egg |
1 teaspoon baking soda |
1 teaspoon salt |
1/2 teaspoon ginger |
1/2 teaspoon cinnamon |
1/8 teaspoon nutmeg |
1/2 cup brown sugar |
2 tablespoons flour |
2 tablespoons butter |
1/2 cup brown sugar |
1 1/2 cups confectioners' sugar |
3 tablespoons orange juice |
Directions:
1. Preheat oven to 375.
2. Combine flour, baking soda, salt, ginger, cinnamon, nutmeg in a bowl.
3. Whisk.
4. Add sugar.
5. Add pumpkin, milk, egg, and bananas.
6. I mushed my bananas, but you can add them chopped up I would think.
7. Stir until blended.
8. Grease muffin cups.
9. Make streusel topping by combining all ingredients.
10. Fill muffin cups, I used the large size, until half full.
11. If using streusel topping add it next.
12. If topping is to buttery it will melt into the batter.
13. Mine did at first, so I added more flour to the topping mixture.
14. Cook for 12-15 minutes.
15. Let cool and remove.
16. If using icing mixture, blend all ingredients until it is spreadable.
17. Then spread or drizzle over muffins.
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