Pumpkin Banana Chocolate Ginger Muffins

Pumpkin Banana Chocolate Ginger Muffins - a very hearty and dense muffin for those chilly fall mornings.

Preheat oven to 350 degrees

In a large bowl combine the following dry ingredients:

1 1/2 cups all purpose flour
2 cups whole wheat flour
2/3 cups rolled oats
1/2 cup oat bran
4 tsp baking powder
2 tsp baking soda
1/2 tsp salt
4 tsp cinnamon
2 tsp ground ginger
1 tsp  nutmeg
1 tsp pumpkin pie spice

In another large bowl combine the following wet ingredients:

3 ripe bananas, mashed
1 cup applesauce
15 oz canned pumpkin
4 eggs
1 cup granulated sugar
1 cup packed brown sugar
1 cup chocolate chips

Pour the wet ingredients into the dry ingredients and mix until combined.  The batter will be lumpy.

For the topping, mix the following ingredients into a small bowl.

1/2 cup brown sugar
1/4 cup chopped Pecans
1/4 cup rolled oats
1/2 tsp pumpkin pie spice


Spoon muffin mixture into prepared muffin tins until just about full.  Top each muffin with 1 tsp of the topping mix.

Bake for 20 - 25 minutes, until toothpick inserted in the middle of the muffin comes out clean.  Remove muffins from pan and cool on wire rack as soon as they come out of the oven.

Adapted from http://www.food.com/186245

Celebrate Fall: Pumpkin Pinkberry (FREE mini today 4-7 PM)

Today Pinkberry launches their new Fall flavor: Pumpkin Pinkberry!

They delivered small sized cups of the new flavor to my office this morning so I can sample it with my coworker. The new yogurt, made with real pumpkin puree, was topped with their featured toppings: crunchy honey graham crackers, Pinkberry Swirly Whip and a dusting of cinnamon.

It reminded me of pumpkin pie for obvious reasons, but was much lighter and more refreshing since it still had the sour flavor characteristic of Pinkberry. Bottom line: we all really enjoyed it.

The Pumpkin Pinkberry, as well as graham crackers, cinnamon and pomegranate seeds will be available through the end of the year.
But just for today (Friday, Oct 22), if you go to a Pinkberry between 4-7 PM, you can get a FREE mini pumpkin pinkberry so you can sample the new flavor firsthand!

Pumpkin Ginger Spice Dinner Rolls

These Pumpkin Ginger Spice Dinner Rolls are light and fluffy, bake to a golden brown, and full of flavor.

Preheat oven to 400

1 pkg active dry yeast
1/4 cup warm water (110 - 115 degrees)
10 teaspoons brown sugar (divided)
1 cup warm milk (110 - 115 degrees)
1 cup cooked or canned pumpkin
6 tablespoons butter
1/2 teaspoon orange flavoring
2 teaspoons salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
4 3/4 to 5 1/4 cups all-purpose flour
1 egg, beaten

In a mixing bowl dissolve yeast in warm water. Add 1 teaspoon brown sugar.  Let stand for 5 minutes.  Warm milk, butter, salt, and remaining sugar in sauce pan until butte is melted and mixture is 110 - 115 degrees.  Add to yeast mixture.  Add pumpkin and orange flavoring.  Add 2 cups flour and beat on medium speed for 2 minutes.

Add cinnamon, ginger and cloves. Add the remaining flour a little at a time.  Continue to knead dough until smooth and elastic, about 10 minutes.

Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough and divide into two portions.  Let rest for 10 minutes.

Divide each portion into 12 smaller pieces (24 total).  Roll each piece into a 10" rope and tie into a loose knot leaving two long ends.  Tuck top end under knot and bottom end into top center of the knot.  Place 2" - 3" apart on a baking sheet.

Cover and let rise until doubled, about 30 minutes.

Brush rolls with beaten egg.  Bake at 400 for 15 - 20 minutes or until golden brown.  Remove from pans to wire racks to cool.  Makes 24 rolls.