When I was grocery shopping last week, I noticed a display of LIBBY'S® 100% Pure Pumpkin. When I needed it last holiday season, there was none to be found, so I decided to stock up. That being said, I noticed a few over-ripe bananas in the fruit bowl and decided to combine them into something. Since I was introduced to the combination of pumpkin and peanut butter last year, and peanut butter and bananas are an awesome combination, I decided to go for broke and combine them all. The chips were an afterthought. I just happened to notice them while retrieving the pumpkin from the pantry.
3 1/2 c flour
2 c sugar
1 c light brown sugar
2 t baking soda
1 T cinnamon
1 t vanilla
1 can LIBBY'S® 100% Pure Pumpkin
1 c Jif Creamy Peanut Butter
4 eggs
6 oz. white chocolate chips
Preheat oven to 350 and grease muffin cups - I generally use the Pam for Baking that has a little flour in it. I love that stuff. Not just for baking, but even the smell of it. If you ever have a craving for cake, just sniff a shot of that stuff!! It kinda smells like cake batter.
Using a fork so you can break up any little lumps of brown sugar, combine the flour, sugar, brown sugar, baking soda, salt, and cinnamon in a large bowl; set aside.
In another bowl, combine the pumpkin, peanut butter, banana, eggs, and vanilla, mixing well.
In three stages, blend the pumpkin mixture into the flour mixture.
Stir in the white chocolate chips, then spoon into your prepared muffin cups so they are 1/2 to 2/3 full.
Bake for 25-30", or until toothpick comes out clean. Place on racks to cool. After about 10", run a knife around the edges to loosen, then allow to cool completely before removing from pan.
I was pleasantly surprised that the flavor of these little gems didn't overtly lean in one direction or the other. The peanut butter, banana, and pumpkin all managed to complement one another very nicely. I know what I'm having for breakfast tomorrow ...
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