We did it!! We made it to Austin. We had been dreaming about this move for almost 9 months and had finally decided about 4 months ago that we were going to take the leap and just do it. There was every kind of possible emotion experienced along the way and many tears shed for our Minnesotan family, but we continued on and made the crazy long journey down South.
So far we’ve felt like we’re on vacation and staying in a stranger’s house, but it’s becoming more real day by day. I wanted to get back in the swing of blogging (since it’s been 2 months since my last post :/), and it’s been providing some sense of normalcy for me to cook and do things that I would have been doing back in MN.
Since it’s in the 70’s today and it’s the end of October (what?? no snow??) I’ve been trying to figure out what sorts of foods are appropriate to be consuming. My body is telling me it’s time for comfort soups and warm casseroles, but the outdoors is telling me it’s still salad and grilling weather. I’ve decided that for today, muffins are a good marriage of the two seasons.
As I’m stocking up my pantry again, I’ve been working with the ingredients I have on hand, which is something I always try to do anyways. Produce is incredibly cheap down here, so I filled up our fruit and veggie drawers and have been creating lots of fun foods with those delicacies as the star! Today I’m bringing you a recipe for Pumpkin Spice Banana Pear Muffins.
The best thing about these muffins is the varied texture of the muffin combined with the crunchy streusel topping that just melts instantly in your mouth. We delivered some to our backyard neighbors (which by the way are the coolest people ever and gave us 9 eggs from their own chickens yesterday) and we got a text commending the fun textures! It’s the oatmeal coupled with silky smooth bits of pear and the crispy streusel topping that did it for them. Love it!!
These are the perfect muffins for easing yourself into fall/winter, depending on your locale, and celebrating everything that that season means to you. It’s such a cozy time of year and for me, there’s nothing better than a muffin lathered in some butter and your drink of choice.
Peace out from Austin. Can’t wait to hear about your Fall Muffin Adventures!!Print
- 2 bananas, mashed
- 1 pear, peeled and diced
- 1 teaspoon vanilla
- 1 egg
- ¼ cup canola oil
- ½ cup white sugar
- ¼ cup brown sugar
- 1 ½ cups wheat flour
- ¾ cup oatmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- Preheat oven to 375 degrees. Prepare muffin tin with cooking spray.
- Mix together all wet ingredients until combined (banana, pear, vanilla, egg, oil, and sugars).
- Add dry ingredients (flour, oatmeal, baking powder, baking soda, salt, and pumpkin pie spice). Mix gently until just combined. Be sure to not overmix!!
- Using a ¼ cup, scoop batter into muffin tin so that each well is ½-¾ full.
- Combine brown sugar, flour, pumpkin pie spice, and butter. Sprinkle over top of batter.
- Bake for 15-18 minutes, or until a toothpick inserted into a muffin comes out clean.