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Writer's pictureShelby M. Costo

You & The Kitchen on a Fall Morning



I'm proud & excited to introduce you to my forever food bestie, Samantha Santti, and her latest work of genius, a book called Life Is Hard, Cooking Isn't. This recipe is from the book that you should definitely pick up for yourself and everyone in your life, from the seasoned home cook to the fresh out of college, yet to get an actual knife, cook to be.



You can follow along with Sam on instagram @youandthekitchen






Skill Level: Trying not to starve


If you bake pumpkin in anything, I’ll eat it. I hate pumpkin coffee, pumpkin soup, or whatever other weird things people put pumpkin in these days. But if you bake it, I. AM. IN.

This recipe is basically two steps and foolproof. They’re delicious for breakfast or as a nighttime snack. If you’re feeling a little spontaneous, mix in some chocolate chips or bake it in a loaf pan instead.



Servings: 12 muffins // Time: 40 minutes

Equipment:

Electric hand mixer or stand mixer

Measuring cups

Measuring spoons

2 soup bowls or mixing bowls

Fork

Rubber spatula

Muffin tin

Cooking spray


Ingredients:

½ of a ripe banana

⅔ cup pumpkin puree (NOT pumpkin pie mix)

2 eggs

½ cup vegetable oil

⅓ cup milk

1 teaspoon vanilla

1 ¼ cups sugar

1 ¾ cups flour

1 teaspoon baking soda

1 teaspoon kosher salt

2 teaspoons cinnamon

¾ teaspoon ground cloves

¾ teaspoon ground nutmeg


Instructions:

Preheat the oven to 350 degrees.

Place half a banana in a soup bowl and smash it with a fork. Add it to the bowl of the mixer along with pumpkin puree, eggs, oil, milk, vanilla, and sugar. With the paddle attachment, mix on medium speed for 2-3 minutes.

In a separate bowl, combine the flour, baking soda, salt, cinnamon, cloves, and nutmeg. Turn off the mixer and dump this mixture into the pumpkin mixture. Mix on low until combined, then increase the speed to medium. Mix for one more minute. Using a spatula, scrape the bowl to make sure everything is incorporated.

Spray a muffin tin with cooking spray and fill the tins ¾ of the way full. You may have a tad bit of batter left over afterward depending on the size of your tins. If you do, just bake another muffin or two.

Bake for about 20 minutes. Check the doneness by touching the top of the muffin, they should no longer be sticky.


Obsessed yet?

This recipe is so good that I'll forgive her for not liking pumpkin coffee or soup (Samantha literally what are you even cuddling up with on a fall afternoon?!)

Make sure you find her on insta @youandthekitchen so you can snag her book & dozens of other amazing, straight forward recipes like this!

Cheers,

Shelby


*This was a guest blog of sorts, this recipe is not my work. It is the work of Samantha Santti from her book, Life is Hard, Cooking Isn't.

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