Last year in my garden I had quite a few winter squash volunteer from my compost. I also bought several at the farmers' market, and there are still a few hanging around on my counter. Since I don't want it to keep looking like I'm decorating for halloween, I wanted to think up some recipes to use them up. Maybe you're like me and you still have pumpkins hanging around, or maybe you have a leftover can of pumpkin puree in the cupboard. If not, don't worry since this will work with whatever fruit you have that needs using up. I think it would be awesome with bananas and that is actually what I am going to try next since I am one of those people who have a shelf full in the freezer.
I also had some vanilla flavoured kefir that needed to be used up, so I used that, but milk or even yogurt would work just as well.
Pumpkin Apple Blender Muffins
- 1 cup roasted pumpkin
- 1 apple
- 1/4 cup oil
- 1 large egg
- 1 cup vanilla kefir (can sub yogurt, milk, or sour cream)
- 1/2 cup brown sugar (increase to 1/2 cup if using unsweetened dairy)
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp ginger (fresh or ground)
- 1/2 tsp nutmeg
- 2 cups flour
Takes , yields 1 dozen muffins.
- Preheat the oven to 350 degrees Fahrenheit.
- Starting with the liquid ingredients, put all the ingredients except the flour in the blender and blend on high until everything is one cohesive liquid.
- Pour the blended mixture in a bowl, and gently mix the flour in until just incorporated.
- Fill muffin tins and bake for 25 minutes, or until a cake tester inserted comes out clean.