It's pumpkin season. Having a toddler and an infant this season meant that we visited 4 different pumpkin patches for various events (which each included a pumpkin), including purchasing some pumpkins at Trader Joe's prior to Halloween. My toddler had a great time decorating the pumpkins but I wanted to make sure she understood pumpkins are food as well. We cleaned the inside of our pumpkin, roasted seeds (which my daughter loved) and then baked the pumpkin. I made these delicious chocolate pumpkin muffins. Pumpkins are packed with lots of great nutrients, like potassium, fiber and Vitamin C. I also added some black strap molasses and unsweetened cocoa powder to boost the iron, manganese and magnesium - as well as other vitamin and mineral - content in these babies. Plus (like many of my baked good recipes), it's made in a blender for easy preparation and clean up. Stay tuned for my next two dishes: pumpkin soup and cheesy pumpkin casserole.
- 2 ripe bananas
- 1/2 cup peanut butter or your favorite nut butter
- 2 eggs
- 3 tbsp unsweetened cocoa powder
- 1/2 cup cooked pumpkin (canned or roasted from a whole pumpkin)
- 1 tbsp maple syrup (optional, for a sweeter muffin)
- a sprinkle of cinnamon
- 1/4 tsp baking powder
- 1 tbsp black strap molasses
- Pre-heat oven to 350 degrees F. Grease a mini muffin tin with cooking spray
- Add bananas, nut butter, eggs to blender and blend until smooth
- Add remaining ingredients to the blender and blend until mixed
- Add about 1.5 tbsp to the greased muffin tin
- Bake for 15-20 minutes or cooked through
- Enjoy for breakfast, as a snack, for dessert, or anywhere in between!