If ever pumpkin was in season and very trendy, right now in the middle of January wouldn’t be it. October and November are the widely accepted norm for pumpkin. I mean, heck, there was pretty much a shortage of pumpkin puree this past year… if that doesn’t scream seasonal to the fullest extent, I don’t know what does.
But what fun is it to abide by the norm every damn season?! To that I say, let’s challenge the norm. You can find me eating pumpkin in January and saying f*ck it to the standards. I love pumpkin SO much, especially in baked goodies like muffins! And the great thing about these muffins is that if you don’t care for pumpkin, or if you don’t have any on hand, or if you just prefer to abide by seasonal flavors, then you can totally sub the pumpkin in this recipe for bananas and they’re guaranteed to be equally as tasty! Who doesn’t love banana and walnuts? Count me in for both!
These muffins are light and fluffy, packed with flavor, and have an added sweet crunch from the two ingredient caramelized walnuts. SO easy, flavorful, and one of a kind. Doesn’t get much better in my opinion! Oh, and Chad, my boyfriend, who despises pumpkin, loves these muffins… now thats a winning recipe, I’d say.
If you made this recipe, I’d love to see it! Let me know in the comments and tag me on IG at @simply_unbeetable