What do you do with extra Pumpkin?? Pumpkin Banana Muffins

What do you do when you make a recipe that uses 1/2 cup of pumpkin and you have a 15oz can?

 You find another recipe!

Here it is:
http://www.alidaskitchen.com/2012/09/pumpkin-banana-muffins.html

Pumpkin Banana Muffins

Yields 30 mini-muffins (or 15-18 standard muffins)

Ingredients

2 cups whole wheat pastry flour or all-purpose flour (or 1 cup all-purpose flour/1 cup whole wheat flour)
1/2 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 bananas, mashed
1 cup pumpkin puree
1/4 cup canola oil
2 eggs
1 teaspoon vanilla

All mixed up!  I recommend adding sugar with the wets, not in the dries....that was strange...

Directions:

1. Preheat oven to 350 degrees.  Spray muffin tins with baking spray and fill empty cups with water.  Set aside.
2. In a large bowl, whisk together the flours, sugar, baking powder, baking soda, cinnamon, and pumpkin pie spice.
3. In a separate bowl, whisk the bananas, pumpkin, oil, eggs and vanilla, until well-blended.
4. Add banana mixture to flour mixture, gently folding until combined.
5. Divide mixture evenly among prepared muffin cups. 
6. Bake for 11 to 13 minutes for mini muffins / 13 to 15 minutes for standard muffins, or until a toothpick inserted in the center comes out clean.

Finished!  This made 19 muffins.  PS I LOVE Silicon Baking cups!  Thanks Aunt Sandra!

Overall:  

These are a little bland.  They need a bit more cinnamon or pumpkin pie spice!  I ADDED Chocolate chips to the last 7 muffins, they are good :)

Pumpkin Chocolate Chip Brownies - a pinterest recipe!

I spend very little time on Pinterest, but occasionally something catches my eye.  I have 'pinned' a lot of recipes, but I have never made any.

This is my first use of something from Pinterest.

Siting the source of my recipe, here is the link of where I found it:
http://penniesonaplatter.com/2010/11/02/pumpkin-chocolate-chip-brownies/

I made this today, when I got up at 7:30 because of daylight savings time!

I, of course, didn't follow it to a T, I never do.  I am providing my modifications!

Pumpkin Chocolate Chip Brownies

Yield: 24 small brownies

1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp vegetable or canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
2/3 cup semisweet chocolate chips & Ghiradelli chunks combined (about equal parts, whatever you have in the fridge works!)

Preheat oven to 350˚F.  Spray a 11″- x 7″-inch pan(Quarter Baking Sheet) a cooking spray.

In a large bowl, combine pumpkin puree, eggs and oil until smooth.  Add Sugar and beat until smooth.  Set aside.

In a separate medium bowl, mix together the flour, baking powder, spices, and salt.  Add to the wet ingredients and mix until thoroughly incorporated.  Stir in the chocolate chips.

This is just to show you, it doesn't make much batter.

Pour into prepared pan and spread evenly.  Bake for 15 – 20 minutes or until passes toothpick test.  Cool completely before cutting.

Because there wasn't a lot of batter, it wasn't easy to spread evenly!

IN THE OVEN

DONE!

These were very tasty.  I was scared of the Allspice.  Also, I would NOT call these "Brownies".  They are a chewy chocolate chip bar that has pumpkin in it.  they aren't thick enough for me to call them a brownie...

I'd DEFINITELY MAKE AGAIN.  I'd also DOUBLE the recipe.  Maybe even triple it, in order to use  a whole 15oz pumpkin can!

WHAT DID I DO, with the other part of the pumplin?

Stay tuned.  I'll post about it on TUESDAY, but lets just say I had some bananas that needed to be used too....So I found a way to use them both!