Taco Dip

This taco dip recipe is fast and easy: the ideal party appetizer for a crowd! Scoop up this irresistible creamy…

A Couple Cooks – Recipes worth repeating.

This taco dip recipe is fast and easy: the ideal party appetizer for a crowd! Scoop up this irresistible creamy mix with tortilla chips.

Taco Dip

Here’s a creamy, irresistibly spiced party dip you need in your life: our perfect Taco Dip Recipe! It comes together in minutes, and we can confidently say almost no one turns this one down. This one is even better than the standard: it’s got a quick homemade seasoning blend, Greek yogurt, and a colorful mix of fresh toppings for the absolute best flavor. Here’s how it’s done!

Ingredients in this taco dip recipe

Taco dip is a party dip that’s a creamy mix of cream cheese and taco seasonings, topped with crunchy toppings like lettuce, tomato, and often black olives. Don’t think there’s anything Mexican about it: this one is solidly American or Tex Mex. It’s different from 7 layer dip in that it’s got one layer of cream cheese and one layer of veggies. But you can definitely mix it up with more layers: see below! Here’s what you’ll need for the base recipe:

  • Cream cheese
  • Greek yogurt
  • Salsa
  • Spices: cumin, chili powder, garlic powder, onion powder, salt and pepper
  • Mexican blend cheese
  • Toppings: lettuce, tomato, and black olives
  • Optional: red onion, cilantro, pickled jalapeños
Taco Dip recipe

What makes this the best layered taco dip

This recipe has a few innovations from the classic taco dip recipe that makes it even tastier! Here’s what make this the best taco dip, in our opinion:

  • Greek yogurt makes it taste fresh (and cuts calories). Use Greek yogurt instead of sour cream for a deliciously creamy, tangy flavor. It also cuts calories by 1/3: 1 cup of sour cream is 445 calories vs 1 cup of Greek yogurt is 100 calories.
  • Homemade seasonings keep it fresh and healthy! Packets of taco seasoning can have additives and preservatives, and lots of salt. Use a quick blend of spices for mega flavor: you probably already have them on hand.
  • Extra toppings add color and flavor. The standard taco dip just has lettuce, tomato, cheese, and black olives. But step it up with our extra toppings that add color and flavor: red onion, cilantro and pickled jalapenos.

Secrets to the homemade taco seasoning

Sure, you can buy taco seasoning to make this dip. But as we noted above, often the packets have additives and preservatives. Here we made a shortcut to taco seasoning using ingredients you likely already have on hand. You don’t even have to make a homemade taco seasoning blend: it’s even simpler! Here’s what you’ll need:

  • Cumin
  • Chili powder
  • Garlic powder
  • Onion powder
  • Salt and pepper

You’ll be surprised at how these seasonings work together to provide a big pop of flavor to the taco dip. Say goodbye to taco seasoning packets!

Taco Dip

Making a more layered taco dip

Were you looking for a dip with layers, more like a 7 layer dip? Don’t worry: you can do that too! Here’s what we’d consider adding on top of the cream cheese layer:

  • Refried beans seasoned with salt to taste (and/or cumin or chili powder)
  • Guacamole
  • Salsa

A quick way to soften cream cheese

One trick to this taco dip recipe: most of the time we don’t think ahead when it comes to softening cream cheese. It’s important to soften it for this recipe, since it needs to be warmed up in order to mix with the other ingredients. Here are a few notes:

  • Use a microwave to quickly soften the cream cheese. Place it on a plate in the microwave. Microwave 5 seconds, then flip over the block of cheese and cook another 5 seconds. If it’s not room temperature and soft at this point, try another 5 seconds but air on the conservative side. You don’t want to overcook the cheese!
  • When you whisk the cheese with the ingredients, it starts out chunky. It takes a few minutes to whisk up, so be patient! We prefer mixing by hand than whipping it all with a stand mixer: but you could do that too if you prefer.

And that’s it! Let us know what you think of this easy taco dip in the comments below. Grab your tortilla chips and start dipping!

Taco Dip Recipe

More dip recipes

Dips are perfect for parties and as game day appetizers! Here are a few more tasty dip recipes we love:

This taco dip recipe is…

Vegetarian and gluten-free.

Print
Taco Dip

Taco Dip


  • Author: Sonja Overhiser
  • Total Time: 10 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This taco dip recipe is fast and easy: the ideal party appetizer for a crowd! Scoop up this irresistible creamy mix with tortilla chips.


Ingredients

  • 8 ounces cream cheese, softened*
  • 1 cup Greek yogurt (or sour cream)
  • ¾ cup red salsa
  • 2 teaspoons each cumin and chili powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon each garlic powder, onion powder, and black pepper
  • 1 cup Mexican blend cheese
  • 1 cup chopped iceberg lettuce
  • 1 tomato, chopped
  • ¼ cup sliced black olives
  • Optional toppings: minced red onion, chopped cilantro, pickled jalapeños

Instructions

  1. In a large bowl, whisk the softened cream cheese, Greek yogurt, salsa and spices until it’s fully smooth. The mixture will start out chunky, but keep whisking until the cream cheese is fully smooth. (It takes a few minutes, so be patient!)
  2. Place the cheese mixture in the bottom of a circular glass pie plate or other circular dish. Smooth into an even layer.
  3. Top with the cheese, chopped lettuce, chopped tomato, black olives, and other optional toppings. Serve immediately with tortilla chips, or refrigerate until serving. (Leftovers last up to 3 days refrigerated.)

Notes

*To quickly soften cream cheese, place it on a plate in the microwave. Microwave 5 seconds, then flip over the block of cheese and cook another 5 seconds. If it’s not room temperature and soft at this point, try another 5 seconds but air on the conservative side.

**You can also add more layers to the taco dip to make it like a 7 layer dip: consider topping with a layer of refried beans (seasoned with salt), guacamole, and salsa before adding veggie toppings.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No Bake
  • Cuisine: American

Keywords: Taco dip, taco dip recipe

A Couple Cooks - Recipes worth repeating.

Egg Muffins

This egg muffins recipe makes the ideal healthy breakfast, lunch, or snack! Bake eggs in muffin tin cups, then refrigerate…

A Couple Cooks – Recipes worth repeating.

This egg muffins recipe makes the ideal healthy breakfast, lunch, or snack! Bake eggs in muffin tin cups, then refrigerate for quick meals.

Egg Muffins

Here’s a customizable make-ahead recipe that works for healthy breakfast, lunch and snack: Egg Muffins! Bake up scrambled eggs in muffin tin cups with healthy veggies, then refrigerate them for meals all week! This works as a grab-and-go breakfast, and it’s perfect for kid lunch boxes. We also find ourselves sneaking them out of the refrigerator for a quick snack. The filling is packed with good stuff: loads of spinach, cottage cheese for healthy protein, and jarred red pepper. They’re easy to whip up and so full of flavor!

Ingredients in egg muffins

Egg muffins are scrambled eggs that are baked in muffin tin cups, often with added vegetables or meat. Our spin on an egg muffin recipe loads up on healthy vegetables: spinach and red pepper. Because why not pack in healthy veggies? This makes them perfect for a healthy breakfast or lunch boxes. Our son loves these (and he’s wary of spinach: go figure!). Here’s what you’ll need:

  • Eggs
  • Oregano, garlic powder, salt and pepper
  • Frozen spinach: don’t substitute fresh; frozen spinach has a specific texture you’ll want her
  • Cottage cheese: bold, savory flavor and velvety texture and adds protein
  • Parmesan cheese
  • Jarred roasted red peppers: substitute sundried tomatoes if desired
Egg Muffin Cups

Bake it up in muffin cups

This egg muffins recipe is simple: whisk up the eggs, add the cheese and veggies, and bake it up! Head to the recipe below. But here are a few notes on the baking process:

  • Important: squeeze out as much water as possible from the spinach! The spinach should feel like dry crumbles when you are done. This makes sure the egg muffins will hold together when baking and won’t be too watery.
  • Spray or grease the muffin tin well. You’ll want to be able to pop the egg muffins right out after baking!
  • Bake until puffed and golden, 22 to 24 minutes. They’ll deflate a bit after you let them cool: that’s expected!
Healthy Egg Tin Muffins

Variations on egg muffins

These healthy breakfast egg muffins are exactly what we love in the morning: they’re packed with vegetables and healthy protein! But if you like, you can customize egg muffins to have different variations. Add ½ cup additional mix-ins to the recipe below, or remove the spinach entirely and substitute about 1 to 1 ½ cups mix-ins. Here are some ideas (make sure they are finely chopped):

Important notes: You’ll want the veggies on the done side when you sauté them, so they don’t release too much moisture while baking. They should be finely chopped for good distribution. Also, make sure to keep the cottage cheese in the base recipe; or you can replace it with milk.

Egg Muffins Recipe

Storage info

The great part about these egg muffins? They keep very well! They’re perfect for storing in the refrigerator for meals all week.

  • Store refrigerated for up to 5 days: you can eat them cold, room temp, or re-warmed. Personally we like them room temp!
  • You can also freeze them for up to 3 months. Defrost by placing in the refrigerator overnight.

Another spin: crustless quiche!

This egg muffin recipe is a spin on our Crustless Spinach Quiche. So if you prefer, you can make this recipe in a pie pan and slice into wedges. Simply bake it for 25 to 30 minutes until puffed and golden. Head to the linked recipe for more details!

Crustless Quiche

More healthy breakfast and lunch ideas

You can never have enough healthy breakfast or lunch ideas, in our opinion at least! Here are some more of our favorite resources:

This egg muffin cups recipe is…

Vegetarian and gluten-free.

Healthy Breakfast Egg Muffins
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Egg Muffins

Egg Muffins


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12
  • Diet: Vegetarian

Description

This egg muffins recipe makes the ideal healthy breakfast, lunch, or snack! Bake eggs in muffin tin cups, then refrigerate for quick meals.


Ingredients

  • 10 to 12 ounces frozen spinach*
  • 6 large eggs
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • 1 cup cottage cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped roasted red pepper (from a jar), plus more for topping
  • Fresh ground black pepper

Instructions

  1. Preheat oven to 375°F. Spray or grease a standard 12-cup muffin tin.
  2. Place the spinach in a colander and let warm water run over it until it is thawed, about 1 minute (some brands take a bit more effort to defrost: you can also use a microwave if necessary). Then use your hands to squeeze out as much excess liquid as you can.
  3. In a large bowl, whisk the eggs. Then stir in the oregano, salt, garlic powder, cottage cheese, grated Parmesan cheese, spinach, and roasted red pepper. Add a few grinds of fresh ground black pepper if you like.
  4. Fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the tops with additional chopped roasted red pepper.
  5. Bake 22 to 24 minutes until set in the center and golden around the edges. Allow to cool for a few minutes (they’ll deflate, which is expected), and then run a butter knife around the edges of each muffin to loosen it and pop it out. Enjoy immediately or store refrigerated for up to 5 days: you can eat them cold, room temp, or re-warmed. (You can also freeze them for up to 3 months and defrost by placing in the refrigerator overnight.)

Notes

*Note: To customize the mix-ins in this recipe, substitute about 1 to 1 ½ cups mix-ins for the spinach. Try finely chopped sauteed broccoli, ham or bacon, caramelized onions, roasted peppers and onions or sautéed peppers, sauteed mushrooms, and so forth. You’ll want the veggies on the done side when you saute them, so they don’t release too much moisture while baking.

  • Category: Breakfast
  • Method: Baked
  • Cuisine: Breakfast

Keywords: Egg muffins

A Couple Cooks - Recipes worth repeating.

Cottage Cheese Dip

This cottage cheese dip tastes just like ranch dip, but it’s made with a few spices and this healthy cheese!…

A Couple Cooks – Recipes worth repeating.

This cottage cheese dip tastes just like ranch dip, but it’s made with a few spices and this healthy cheese! Perfect for parties.

Cottage Cheese Dip

There’s nothing we love more than a recipe that’s ultra simple and delivers on flavor. Meet this 5-ingredient Cottage Cheese Dip! It tastes like that good old ranch dip (you know, sour cream and a seasoning packet?). But it’s made with this healthy low-calorie, high protein cheese! All you need are a few seasonings from your pantry to make this into a stellar party dip. I scooped a tester bite out of the food processor and immediately exclaimed “Wow!” Ready to experience the magic?

5 ingredients in cottage cheese dip

This cottage cheese dip is ready in 5 minutes with 5 ingredients: all you need is a large food processor! You can also make this in a blender if you like (see below), though the food processor is the best tool for the job. Here are the only ingredients you’ll need:

  • Cottage cheese
  • Onion powder
  • Garlic powder
  • Dried dill
  • Salt

Add a few grinds fresh ground black pepper, if you like! Then blend it up in a food processor until fluffy and smooth. That’s it! Take a scoop of the fluffy white stuff and give it a try: you’ll be amazed at the amount of flavor that come out of these simple ingredients!

Cottage Cheese Dip

Food processor vs blender

A food processor is best for this cottage cheese dip: it essentially makes Whipped Cottage Cheese that you’ll season with a few spices. But if you don’t have one, you can try with a blender! Here’s a breakdown of the differences:

A food processor is easiest because it easily blends into a smooth texture. With a blender it can sometimes get stuck at the bottom, depending on the powder level of your blender.

A blender can work: just scrape down as much as you need to. If necessary, you can add about 1 tablespoon milk or water to try to get it to blend (just don’t add too much or it will become too liquid.

What to dip in cottage cheese dip

You can use cottage cheese dip like a typical ranch dip! It tastes good with a variety of vegetables and crackers. Here are our favorites for using with this dip:

  • Carrot sticks and celery
  • Bell peppers
  • Broccoli
  • Snap peas
  • Kohlrabi sticks
  • Crackers of any kind, including nut-based or gluten-free
  • Crostini
  • Bread
  • Pita bread or pita crisps
Cottage cheese

Cottage cheese nutrition

Is cottage cheese that much better than a sour cream in a dip? What makes cottage cheese a healthy cheese? According to Healthline, here are some of the benefits of cottage cheese:

  • It’s a low calorie cheese. A 1-cup serving has just 163 calories.
  • It’s very high in protein. 1 cup has a whopping 28 grams protein, over half your daily need. Protein accounts for over 70% of the calories.
  • It’s also packed with nutrients like B vitamins, calcium, phosphorus, and selenium.

While you’re only eating small quantities as a dip, the amount of protein you get with lower calories does make a difference. It also makes it a nice idea for healthy lunches!

Cottage Cheese Dip

More cottage cheese recipes

There are lots of ways to use cottage cheese outside of simply eating it with a spoon! Here are some of our favorite ways to use cottage cheese:

This cottage cheese dip is…

Vegetarian and gluten-free.

Print
Cottage Cheese Dip

Cottage Cheese Dip (5 Ingredients!)


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2 cups
  • Diet: Vegetarian

Description

This cottage cheese dip tastes just like ranch dip, but it’s made with a few spices and this healthy cheese! Perfect for parties.


Ingredients

  • 2 cups (1 pound) cottage cheese
  • ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons dried dill
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper, optional

Instructions

  1. Blend all ingredients in a food processor* until smooth, about 1 minute, scraping down the bowl once. Taste and add additional salt if desired.

Notes

*A food processor is best, but you can also try in a blender. Stop and scrape down the bowl, and if necessary add about 1 tablespoon milk or water to get it to blend. Resist the urge to add too much or it will become too liquid in texture.

  • Category: Dip
  • Method: Whipped
  • Cuisine: American

Keywords: Cottage cheese dip

A Couple Cooks - Recipes worth repeating.

Sweet Potato Bread

This sweet potato bread recipe is moist, sweet and cinnamon spiced: a quick bread that’s ideal as a side dish…

A Couple Cooks – Recipes worth repeating.

This sweet potato bread recipe is moist, sweet and cinnamon spiced: a quick bread that’s ideal as a side dish or snack.

Sweet potato bread

Here’s a quick bread that’s begging to be part of your fall baking repertoire: Sweet Potato Bread! This alterative to pumpkin bread is even more fun than the classic, we think. Why? It’s incredibly moist and sweetly spiced, with cinnamon and a beautiful nuance from the sweet potato. This recipe makes a tall, fluffy loaf that looks impressive. It’s ideal for fall occasions of all kinds (especially Thanksgiving!). You can also make a sweet potato muffins version of it, too. Ready to get started?

Three ways to cook the sweet potato

You might think you’d start this recipe by roasting a sweet potato: which can take about 45 minutes for a medium spud. But don’t worry: we’ve got some time saving tricks! Here are our top 3 ways to cook a sweet potato for this sweet potato bread:

  • Microwave (8 minutes): This Microwave Sweet Potato method is fast and easy, but you will need to read up on a few pointers. Head to the recipe for all our tricks! Sometimes a microwaved potato can come out a little dry: if so, add a few teaspoons of water while mashing to to re-hydrate it.
  • Steamed (30 minutes): This method takes a little longer, but it makes perfectly moist potatoes. Go to Steamed Sweet Potato.
  • Quick baked: This Quick Baked Sweet Potato method has a shortcut: cut the potatoes in half! This method saves loads of time in the oven.

Even better? Make this bread with a leftover sweet potato! It’s a great use for leftovers: you’ll need just 1 cup mashed potato.

Sweet potato bread

How to make sweet potato bread: a few tips!

Once you’ve cooked the sweet potato, this sweet potato bread is just like any other quick bread! Mix the wets, mix the dries, mix them all together and bake it up! Here are a few tips before you scroll to the recipe below:

  • Avoid overmixing. Overmixing creates “tunneling” or air pockets in a quick bread. Mix the wets and dries in the batter until just combined and no streaks of dry ingredients remain.
  • Bake 45 minutes, then add foil. This helps so the nuts on top do not burn.
  • Bake another 20 to 25 minutes until a toothpick inserted into the center of the loaf comes out with no gooey batter. You can also measure by the internal temperature: use a food thermometer to see whether it is 200 degrees.

Mix-ins and flavor variations

There are lots of ways to mix up this sweet potato bread depending on your preferences. Here are a few other ideas to make it shine:

  • Nuts in the batter: Place the pecans in the batter, or use walnuts instead
  • Chocolate chips: Add ½ cup dark chocolate chips to the batter
  • Drizzle: Drizzle with 1-Minute Powdered Sugar Icing, like this Applesauce Bread
  • Cinnamon: Use 1 tablespoon cinnamon instead of 2 teaspoons for a more intense flavor
  • Dairy free: Use non-dairy milk like oat milk (for vegan, you can try with a flax egg, but we have not tested this variation)
Sweet potato bread

Storage info for sweet potato bread

Once you’ve baked up your loaf of sweet potato bread, it stores well at room temperature, refrigerated, or frozen. Here are our storage recommendations:

  • Room temp: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil.
  • Refrigerated: Store it refrigerated for 10 days. Keep in mind the refrigerator can dull teh flavors, so leave a slice out for a few minutes before eating.
  • Frozen: Store the bread frozen for 3 months. Slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.

More quick bread recipes

Quick breads are so versatile: you can eat them as a side dish, for breakfast, or a snack! Outside of this sweet potato bread, here are a few more quick breads we love:

This sweet potato bread recipe is…

Vegetarian. For dairy-free, use dairy-free milk.

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Sweet potato bread

Sweet Potato Bread


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12 slices
  • Diet: Vegetarian

Description

This sweet potato bread recipe is moist, sweet and cinnamon spiced: a quick bread that’s ideal as a side dish or snack.


Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ½ cup milk of choice (dairy free if desired)
  • 2/3 cup brown sugar
  • 1 cup mashed sweet potato (1 medium sweet potato — about 12 ounces)
  • ⅓ cup neutral oil
  • ½ cup unsweetened applesauce
  • ⅓ cup finely chopped pecans, for the topping

Instructions

  1. Cook the sweet potato: Make a Microwave Sweet Potato (10 minutes) or Steamed Sweet Potato (30 minutes) or Quick Baked Sweet Potato (35 minutes). Scrape the flesh out of the skin and use a fork to mash it in a bowl. Measure out 1 cup of puree. If you’re using a microwave sweet potato and it comes out very dry, add a few teaspoons of water when you mash it. While the potato cooks, preheat and prep the batter.
  2. Preheat: Preheat the oven to 350 degrees Fahrenheit. Grease an 8 or 9-inch loaf pan.
  3. Meanwhile, mix the batter: In a large bowl, stir together the flour, cinnamon, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the eggs, then the milk, brown sugar, sweet potato puree, oil and applesauce. Pour the wet mixture into the dry ingredients and mix until just combined and no streaks of dry ingredients remain.
  4. Bake: Pour the batter into the prepared loaf pan. Top with a sprinkle of chopped pecans (and granulated sugar) if desired. Bake 45 minutes, then add foil loosely on the top. Bake another 20 to 25 minutes until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees): the exact timing will depend on the size of the pan.
  5. Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
  • Category: Baked
  • Method: Baked
  • Cuisine: American

Keywords: Sweet potato bread, sweet potato bread recipe

A Couple Cooks - Recipes worth repeating.

Sweet Potato Muffins

This sweet potato muffins recipe is deliciously moist and cinnamon spiced! It’s ideal as a cozy side dish, breakfast or…

A Couple Cooks – Recipes worth repeating.

This sweet potato muffins recipe is deliciously moist and cinnamon spiced! It’s ideal as a cozy side dish, breakfast or snack.

Sweet potato muffins

There’s nothing better than a baked sweet potato, but what about turning this bright orange root vegetable into a baked good? Try these Sweet Potato Muffins! Adding mashed sweet potato to baked goods makes them deliciously moist. These tall, fluffy muffins are perfectly cinnamon spiced and the ideal side dish for a fall meal. They’re also great for snacks or breakfast, slathered with a bit of nut butter! They even made our 4 year old realize he liked sweet potatoes.

Ingredients for sweet potato muffins

These sweet potato muffins use mostly common baked good ingredients you probably already have on hand, outside of the sweet potato. You’ll also need applesauce, which helps to keep the muffins extra light and fluffy. Here’s what’s in these sweet potato muffins:

  • Mashed sweet potato
  • All purpose flour
  • Cinnamon
  • Baking soda, baking powder and salt
  • Eggs
  • Milk
  • Brown sugar
  • Neutral oil (like grapeseed, organic vegetable or organic canola)
  • Unsweetened applesauce

All you have to do? Cook the sweet potato, mix the dries with the wets, bake and enjoy. We’ve customized the muffin batter to make tall, fluffy muffins: because no one likes a stubby muffin! They’re great for fall dinners (like Thanksgiving or Christmas), or quick mornings with a slather of nut butter.

Sweet potato muffins

Three ways to cook a sweet potato

There are a few ways to cook the potato for these sweet potato muffins. The most ideal way? Muffins are a great way to use leftover sweet potatoes. But if you don’t have one on hand, our top way to cook them is the microwave. Here’s what to know about each method:

  • Microwave: This takes around 8 minutes for a medium sweet potato. Go to Microwave Sweet Potato for instructions. The downside? Sometimes they can come out a little dry. If your potato is dry when mashing, add a few teaspoons of water to re-hydrate it.
  • Steamed: This takes a little longer, about 30 minutes, but comes out with the perfect moist potatoes. Go to Steamed Sweet Potato.
  • Quick baked: How to bake potatoes quickly? Cut them in half! This method saves loads of time in the oven. Go to Baked Sweet Potato.
Sweet potato muffins recipe

Variations and mix-ins

These sweet potato muffins are perfect as is: tall and fluffy with a sprinkle of sugar on top! But want to vary them? Here are some tasty mix-ins and variations:

  • Nuts: Add ½ cup chopped pecans or walnuts to the batter, or sprinkle about ⅓ cup on the tops, split between the muffins
  • Chocolate chips: Why not? Add ½ cup dark chocolate chips to the batter
  • Drizzle: Drizzle with 1-Minute Powdered Sugar Icing
  • Cinnamon: Use 1 tablespoon cinnamon instead of 2 teaspoons for a more intense flavor
  • Cardamom: Use 1 teaspoon cardamom and 2 teaspoons cinnamon for spiced intruige
  • Dairy free: Use non-dairy milk like oat milk (for vegan, you can try with a flax egg, but we have not tested this variation)
  • Bread: Make the same batter into Sweet Potato Bread! Bake it in a loaf pan at 350 for 45 minutes, then add foil on top and bake another 25 minutes until a toothpick comes out clean.
Sweet potato muffin recipe
That’s our 4 year old’s hand: finally convinced he really does like sweet potatoes!

Storage info for sweet potato muffins

How to store sweet potato muffins once you’ve baked them up? Here are best practices:

  • Room temperature: Store up to 4 days in a sealed container with a paper towel on the bottom and top. This helps to keep the tops from becoming moist and sticky.
  • Refrigerated: Store refrigerated up to 1 week or more. This tends to dry out the muffins a bit, but helps them to store longer.
  • Frozen: Place in a sealed container and freeze for up to 3 months.

More sweet potato recipes

Are you sweet potato obsessed? (We are.) Here are a few more tasty sweet potato recipes to try:

This sweet potato muffins recipe is….

Vegetarian. For dairy-free, use oat milk or other non-dairy milk.

Print
Sweet potato muffins

Sweet Potato Muffins


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

This sweet potato muffins recipe is deliciously moist and cinnamon spiced! It’s ideal as a cozy side dish, breakfast or snack.


Ingredients

  • 1 cup mashed sweet potato (1 medium sweet potato)
  • 2 cups all purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ½ cup milk (or non-dairy milk)
  • 2/3 cup brown sugar
  • ⅓ cup neutral oil (or substitute melted butter)
  • ½ cup unsweetened applesauce
  • Granulated sugar, for the topping

Instructions

  1. Cook the sweet potato: Make a Microwave Sweet Potato (10 minutes) or Steamed Sweet Potato (30 minutes) or Quick Baked Sweet Potato (35 minutes). Scrape the flesh out of the skin and use a fork to mash it in a bowl. Measure out 1 cup of puree. If you’re using a microwave sweet potato and it comes out very dry, add a few teaspoons of water when you mash it. While the potato cooks, preheat and prep the batter.
  2. Preheat: Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
  3. Meanwhile, mix the batter: In a large bowl, stir together the flour, cinnamon, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the eggs, then the milk, brown sugar, sweet potato puree, oil and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Fill the muffin cups evenly (there will be a good amount of batter, which makes for tall muffins). Sprinkle the tops with granulated sugar.
  4. Bake: Place the tray in the oven and bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool. Store up to 4 days in a sealed container with a paper towel on the bottom and top, refrigerated up to 1 week or more, or frozen up to 3 months.
  • Category: Muffin
  • Method: Baked
  • Cuisine: Baked

Keywords: Sweet potato muffins

A Couple Cooks - Recipes worth repeating.

Easy Black Bean Hummus

This black bean hummus recipe is a fun spin on the classic dip! It’s tangy with a pop of lime…

A Couple Cooks – Recipes worth repeating.

This black bean hummus recipe is a fun spin on the classic dip! It’s tangy with a pop of lime and irresistibly creamy.

Black bean hummus

Here’s a tasty dip that surprised us with its irresistibly creamy flavor: Black Bean Hummus! This spin on the traditional Mediterranean chickpea dip might sound fun, but here’s the thing. It tastes even better than it sounds! Yep, we polished this one off extremely quickly because it’s just that good. Black beans, lime, tahini and a bit of smoked paprika make creamy dip magic. The minute we tasted it, we knew we had to share it with you.

Ingredients for black bean hummus

Black bean hummus is a fusion spin that replaces black beans for the chickpeas in the classic Mediterranean dip. You can make it various ways, and use Latin American style flavors to make it like a cross between hummus and salsa. Here we’ve taken our Classic Hummus recipe and made two swaps: black beans for chickpeas and lime for lemon. That’s it! Here’s what you’ll need for homemade black bean hummus:

  • Garlic
  • Black beans
  • Lime juice
  • Tahini
  • Olive oil
  • Smoked paprika
  • Kosher salt

How to make it? Essentially blend all ingredients in a food processor until a creamy dip forms. See the recipe below for all the details! It’s a fantastic gluten-free and vegan appetizer recipe for entertaining guests of all different diets.

Black bean hummus recipe

Flavor add-ins

This black bean hummus comes out so creamy and delicious, with a flavor that’s extremely versatile. It doesn’t go heavy on the Mexican or Latin American flavors, so if you’d like you could customize it that way. Here are some ideas for adding in your own flair (or feel free to get creative):

  • 1 handful cilantro
  • Cumin or chili powder (start with ¼ teaspoon)
  • Jalapeno pepper for some heat

How to serve black bean hummus

Once you’ve whipped up that heavenly dip, let’s get to toppings and dippers! The one requirement: add pico de gallo or salsa fresca on top! It’s easy to find in the refrigerated section at most grocery stores, and it not only looks beautiful but adds a zing of acidity. Here are a few ideas for what to dip in:

What are you planning to dip into your black bean hummus? Let us know in the comments below! We are obsessed with this easy appetizer recipe, and we hope you will be too.

Black Bean Hummus

More black bean recipes

Black beans are one of the top staples in our pantry! Here are a few more tasty ways to use them in delicious meals:

This black bean hummus recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Black bean hummus

Easy Black Bean Hummus


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 ½ cups
  • Diet: Vegan

Description

This black bean hummus recipe is a fun spin on the classic dip! It’s tangy with a pop of lime and irresistibly creamy.


Ingredients

  • 1 small garlic clove
  • 1 15-­ounce can black beans
  • 2 tablespoons fresh lime juice
  • ¼ cup tahini
  • 1 tablespoon olive oil
  • ¼ teaspoon smoked paprika
  • ½ teaspoon kosher salt

Instructions

  1. Peel the garlic. Drain the black beans, but don’t rinse them. Juice the lime.
  2. Add the garlic to the bowl of a food processor and process until finely chopped. Add black beans, lime juice, tahini, smoked paprika and kosher salt. Puree for 15 seconds, then scrape down the bowl. Taste and if it’s too thick, add another drizzle of olive oil. Puree for additional minute until creamy.
  • Category: Appetizer
  • Method: Food processor
  • Cuisine: Mediterranean

Keywords: Black bean hummus, black bean hummus recipe

A Couple Cooks - Recipes worth repeating.

No Bake Energy Bites

This no bake energy bites recipe will have everyone asking for more! Peanut butter, oatmeal and honey make the perfect…

A Couple Cooks – Recipes worth repeating.

This no bake energy bites recipe will have everyone asking for more! Peanut butter, oatmeal and honey make the perfect easy snack.

Energy Bites

There’s nothing better than a snack that tastes like a treat: and this recipe covers both. Try these No Bake Energy Bites! They taste like dessert, but they’re a simple combination of peanut butter, oats and honey. Of course, there’s a teeny hint of chocolate thrown in too! Compare them to store-bought energy bites, and there’s no comparison. The homemade version is extraordinarily delicious! Here’s how to make this delicious treat (er, snack).

Ingredients for no bake energy bites

These no bake energy bites take no time to put together and just a handful of ingredients. In fact, you might already have these in your pantry! (Except the mini chocolate chips, though you might already stock those, too.) Here’s what you need:

  • Old Fashioned rolled oats
  • Cocoa powder
  • Mini chocolate chips
  • Unsweetened shredded coconut
  • Creamy peanut butter (no sugar added, or tahini or sunflower butter for nut free)
  • Honey (or agave syrup for vegan)
  • Cinnamon and salt

Want a variation without cocoa powder or coconut? Go to our Peanut Butter Energy Balls.

Energy Bites

How to make energy bites: some tips!

The consistency of the dough in these energy bites varies based on the texture of the peanut butter. It can also vary based on the rolled oats. Here’s what to know:

  • Use very creamy peanut butter. We don’t recommend using super thick peanut butter or even almond butter, which can be very thick right out of the jar. Creamy PB is best for this one!
  • Start with a little less oats. Follow the recipe below for quantities! If the dough feels stiff, you can proceed. If the dough feels pretty sticky, add the full amount of oats.
  • Freeze, then adjust. Freezing the dough helps it set and become firm and rollable. If it’s not stiff enough add more oats; if it’s too crumbly add a hint more peanut butter and honey.

Variations: sunflower butter and tahini

Battling a peanut butter allergy? We know some classrooms and schools may not allow it due to allergies. Here are a few alternatives to peanut butter that work here:

  • Sunflower butter: You can try sunflower butter, which is made from sunflower seeds. The flavor isn’t quite like peanut butter in a sandwich, but hidden by the other flavors here it can work.
  • Tahini: Tahini is a great substitute for peanut butter, and it would be fantastic in these energy bites.

When we make these no bake energy bites, we like to use a cookie scoop. Why? It makes for perfectly portioned balls. That’s why these pictures look so uniform! A cookie scoop is also great for making perfect cookies (yep!) and other things like Veggie Dippers.

  • Use a #40 cookie scoop. This makes 1 1/2-inch balls that are 1 ½ tablespoons.
  • Don’t have one? Here’s the #40 cookie scoop we use.
No Bake Energy Bites

Storage info for energy bites

These energy bites are good right away after you make them: but even better if you refrigerate for about 1 hour to set the texture. After that, they store well! Here’s what to know:

  • Homemade energy bites last up to 2 weeks refrigerated. They likely last even longer than that. You could freeze them if you like, but we haven’t tested this.
  • Bites last at room temperature in lunches. They become stickier when they’re room temperature, but they should last in brown bag lunches.
  • If transporting, you’ll want to wrap them. If you’re bringing them somewhere as a snack, wrap in plastic wrap. They become stickier as they get warmer, so eat as soon as you can.
Energy Bites

More energy bars and snacks

Oats, peanut butter and honey make magic when it comes to snacking! Here are a few more tasty snacks you’ll love with this combination:

This no bake energy bites recipe is…

Vegetarian, dairy-free and gluten-free. For vegan, plant-based, use agave syrup. For nut allergies, use sunbutter or tahini.

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Energy Bites

No Bake Energy Bites


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 20
  • Diet: Vegetarian

Description

This no bake energy bites recipe will have everyone asking for more! Peanut butter, oatmeal and honey make the perfect easy snack.


Ingredients

  • 2 ½ cups Old Fashioned rolled oats
  • ⅓ cup cocoa powder
  • ¼ cup mini chocolate chips
  • ¼ cup unsweetened shredded coconut
  • ½ cup creamy peanut butter (no sugar added, or sunflower butter or tahini for nut free)
  • ½ cup honey (or agave syrup for vegan)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cinnamon

Instructions

  1. Mix all ingredients together in a bowl, starting with 2 ¼ cups rolled oats. If the dough feels fairly stiff move to the next step; otherwise add the additional ¼ cup if the dough feels fairly sticky. (The texture depends of the dough depends on the type of peanut butter and type of rolled oats. With our very creamy peanut butter it works with 2 ½ cups oats total.) Freeze the bowl for 5 minutes to allow the dough to firm up even more: it should feel stiff and rollable at this point. If not, you can mix in a handful more oats — or if it’s too crumbly, add a hint more peanut butter and honey.
  2. Roll the dough into 20 small balls, pressing the dough together with your hands. A 1 1/2-inch cookie scoop (#40) is helpful to make uniform balls. Store refrigerated to firm up the texture even more, but you can eat immediately. Refrigerate for up to 2 weeks. (See the Storage Info section above for more on storage and transportation.)
  • Category: Snack
  • Method: No Bake
  • Cuisine: American

Keywords: Energy bites, No bake energy bites, Energy bites recipe

A Couple Cooks - Recipes worth repeating.

Classic Chili Cheese Fries

Chili cheese fries are always a hit! Make a batch of baked fries and top with a simple chili, cheese…

A Couple Cooks – Recipes worth repeating.

Chili cheese fries are always a hit! Make a batch of baked fries and top with a simple chili, cheese sauce, and toppings.

Chili Cheese Fries

When it comes to fries, there’s nothing more epic than a platter of Chili Cheese Fries! Imagine: that combination of deliciously hearty chili, crispy potatoes, and gooey cheese sauce is comfort food at its finest. Why settle for a plate of fries when you can add chili? This spin on the traditionally heavy dish is fresher than most, featuring a black bean chili and a lighter (but just as tasty) cheese sauce. In fact, this genius way to repurpose chili can even count as dinner!

Elements in these chili cheese fries

Chili cheese fries have three essential elements: French fries, chili, and cheese: either melted or incorporated as a sauce. This way of serving fries is very popular in the US, and originated in the 1950’s with the invention of prepared cheese products. Here are the elements you’ll need:

  • Fries: make these Homemade Baked Fries
  • Chili: try Black Bean Chili, Quick Chili or any of your favorite chili recipes
  • Cheese: make the simple cheese sauce below with whole milk and cheddar cheese
  • Toppings: top with pico de gallo, sour cream, and thinly sliced green onion
Chili Cheese Fries

Time saving tips!

The elements above are listed in the order we like to make chili cheese fries. Get the baked fries started by cutting them and soaking the fries, then get the chili simmering, and make the sauce just before serving. Here are a few quick tips that can save more time when you’re prepping:

  • Make the chili in advance, or use leftover chili. This is the perfect way to repurpose leftover chili! Just spoon it over the fries with a slotted spoon to minimize sogginess.
  • Use baked store-bought fries. There are some great brands of fries on the market that are more whole food spins on this usually processed product. Find a brand with minimal ingredients, then bake them up for quick assembly.
Chili Cheese Fries

Making the easy cheese sauce

The genius part of this chili cheese fries recipe? The easy cheese sauce! Most cheese sauces require you to make a roux by heat flour and butter together first to give the sauce a thick body. But we’ve created an even easier spin that requires two main ingredients: milk and cheese!

  • This 2-ingredient sauce has a slightly lighter texture than most. It’s not as thick because it doesn’t use flour. This also makes it gluten-free!
  • Use whole milk. This makes for the richest, creamiest body.

Chili cheese fries…for dinner!

These chili cheese fries taste decadent: but they’re actually lighter than most recipes. In fact, you can get away with calling them dinner. Here’s why:

  • The fries are just potatoes and olive oil. This is part of a healthy diet!
  • The chili is vegetarian and made of mostly vegetables. Black beans, corn, quinoa, tomatoes, onions: all healthy, good-for-you ingredients! You can choose a meaty chili if you like, which will make this recipe heavier and more caloric.
  • The cheese sauce is minimal. Many cheese sauces pack in loads of cheese. This recipe has just enough. If you’d like to go even more minimal, simply sprinkle with a few handfuls of cheddar cheese and pop it in the broiler to melt the cheese.
Chili Cheese Fries

Variations: meaty, vegan and more

Want to mix up these chili cheese fries? Here are a few ideas for different variations on the theme:

More fries recipes

We love fries over here: and there are lots of ways to make them that are a healthy spin! Here are a few more fries recipes to try:

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Chili Cheese Fries

Classic Chili Cheese Fries


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 to 6
  • Diet: Vegetarian

Description

Chili cheese fries are always a hit! Make a batch of baked fries and top with a simple chili, cheese sauce, and toppings.


Ingredients

  • 1 recipe Baked French Fries
  • 2 cups Black Bean Chili, Quick Chili (with ground beef or plant-based crumbles), or other favorite chili recipe*
  • ¼ cup whole milk (or substitute 2%)
  • ¼ teaspoon kosher salt
  • 1 cup shredded cheddar cheese
  • 1 green onion
  • Pico de gallo, for serving
  • Sour cream, for serving
  • Hot sauce, for serving (optional)

Instructions

  1. Make the Baked French Fries, following that recipe. (You also can use frozen fries and skip this step.) While the fries soak, go to Step 2.
  2. Start the Black Bean Chili or Quick Chili, or use leftovers of your favorite chili recipe. Allow it to simmer while baking the fries. 
  3. Directly before serving, make the cheese sauce: In a small saucepan, heat the whole milk and the salt over medium heat. Once hot, add the shredded cheese a little bit at a time, stirring and melting before adding more cheese until all is incorporated (this should take about 3 minutes total).
  4. To serve, place the fries on a platter. Scoop out 2 cups of chili with a slotted spoon and add them over the top. Top with the warm cheese sauce, green onion, pico de gallo and sour cream. Serve immediately. 

Notes

For vegan, use Vegan Chili and Vegan Nacho Cheese.

  • Category: Appetizer or Main Dish
  • Method: Baked
  • Cuisine: American

Keywords: Chili cheese fries

A Couple Cooks - Recipes worth repeating.

Pumpkin Spice Muffins

This pumpkin spice muffins recipe comes out moist and perfectly spiced! Bake up a batch to celebrate the season. Looking…

A Couple Cooks – Recipes worth repeating.

This pumpkin spice muffins recipe comes out moist and perfectly spiced! Bake up a batch to celebrate the season.

Pumpkin spice muffins

Looking for a way to use canned pumpkin puree? Try these Pumpkin Spice Muffins! These muffins are the perfect level of sweetness, moist and cozy scented with cinnamon, nutmeg and cloves. We made them for a crowd and everyone agreed: these are fantastic! The flavor of fall is encapsulated in each bite. This is the recipe to try if you have a load of pumpkin puree in your pantry or fridge (and we do).

Ingredients in pumpkin spice muffins

These pumpkin spice muffins are a straightforward spin on the classic muffin, using a hefty dose of pumpkin spice. They’re not overly sweetened or rich, relying on pumpkin and applesauce for much of the moistness. Here are the ingredients you’ll use:

  • All purpose flour
  • Pumpkin pie spices
  • Baking soda, baking powder and salt
  • Brown sugar
  • Pumpkin puree
  • Eggs
  • Neutral oil
  • Applesauce

There’s not much to this pumpkin spice muffins recipe: it’s made like a classic baked good. Mix the wets, mix the dries, combine, and bake! It takes just 25 minutes and these bake up like a charm: they come out moist and cozy scented.

Pumpkin Spice Muffins

Pumpkin pie spice: use purchased or homemade

Fall is not complete without a big bottle of pumpkin pie spice! But did you know you can also make it at home? It’s fun to do and works as a DIY gift as well. Here’s what you need for homemade pumpkin pie spice:

  • 2 tablespoons cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg

Variations and mix-ins

There are several ways to mix up these pumpkin spice muffins! Our recipe uses a bit of granulated sugar and pumpkin spice as the topping, but you can vary that or add a few mix-ins to the batter. Here are some ideas:

  • Make a crunchy streusel topping: go to Easy Pumpkin Muffins
  • Top with pepitas
  • Add dark chocolate chips to the batter
  • Add chopped walnuts or pecans to the batter
Pumpkin spice muffins

Pumpkin spice muffins storage

What’s the best way to store these pumpkin spice muffins? The sugar adds a little crunch to the topping, so here’s the best way for it to hold up:

  • Up to 4 days: Place a paper towel in the bottom of a sealed container, then place the muffins in and place a paper towel on top. The paper towels absorb the moisture that rises to the top of the muffins.
  • 1 week or more: These muffins store well in the refrigerator as well! Let them sit out at room temperature for a few minutes before eating.
  • 3 months: Freeze in a sealable container and store up to 3 months.
Pumpkin Spice Muffins

More pumpkin spice recipes

When you’re in the mood for pumpkin spice, here are a few more pumpkin recipes to use it:

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Pumpkin Spice Muffins


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12
  • Diet: Vegetarian

Description

This pumpkin spice muffins recipe comes out moist and perfectly spiced! Bake up a batch to celebrate the season.


Ingredients

  • 2 cups all purpose flour
  • 1 ½ tablespoons pumpkin pie spices, divided
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup brown sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • ⅓ cup neutral oil
  • ½ cup unsweetened applesauce
  • Granulated sugar, for the topping

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
  2. In a large bowl, stir together the flour, 1 tablespoon plus 1 teaspoon of the pumpkin pie spices, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the brown sugar, pumpkin puree, eggs, oil and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Fill the muffin cups evenly, mounding the batter in the center with a spatula.
  3. In a small bowl, mix 1 ½ tablespoons granulated sugar with the remaining ½ teaspoon pumpkin pie spices. Sprinkle the mixture evenly over the tops of the muffins.
  4. Place the tray in the oven and bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool. Store up to 4 days in a sealed container with a paper towel on the bottom and top, refrigerated up to 1 week or more, or frozen up to 3 months.
  • Category: Muffin
  • Method: Baked
  • Cuisine: American

Keywords: Pumpkin spice muffins, pumpkin spice muffins recipe

A Couple Cooks - Recipes worth repeating.

Pumpkin Banana Bread

Fall into the season with this pumpkin banana bread! This pairing makes for the best moist texture and cozy flavor.…

A Couple Cooks – Recipes worth repeating.

Fall into the season with this pumpkin banana bread! This pairing makes for the best moist texture and cozy flavor.

Pumpkin Banana Bread

What’s better than pumpkin bread? Pumpkin banana bread. We’re all about simplicity, so adding another ingredient to pumpkin bread is not our usual our style. But! The ripe banana makes this fall bread incredibly moist, with a nuance in sweetness that makes it impossible not to take another bite. It’s got just the right amount of cozy pumpkin spices, and a light crunchy turbinado sugar topping. We’ll never be making plain old pumpkin bread again!

Ingredients in pumpkin banana bread

This pumpkin banana bread was inspired by some blackening bananas on our counter and a half used can of pumpkin in our fridge. If you’re ever in this situation too, it’s the ideal time for this recipe! Here are the basic ingredients you’ll need:

  • Very ripe bananas
  • Pumpkin puree (not pie filling)
  • Neutral oil: grapeseed or organic vegetable
  • Light brown sugar
  • Eggs
  • Vanilla
  • Pumpkin pie spice
  • Baking soda and salt
  • All purpose and whole wheat flour

Bake it up in a loaf pan, and it comes out incredibly moist because of the moisture in the bananas! The bananas also add a natural sweetness and richness that’s more nuanced than a straight pumpkin bread. It’s truly our new favorite way to make this seasonal bread.

Pumpkin Banana Bread

Pumpkin pie spice: use purchased or homemade

When fall begins, we grab ourselves a big bottle of pumpkin pie spice at the store. (Because pumpkin muffins, pumpkin pie martini and pumpkin waffles are a must!) But you can also make homemade pumpkin pie spice! It’s a fun DIY project and a great gift. And if you don’t have time to run to the store, you may already have these spices on hand. Here’s what you need for homemade pumpkin pie spice:

  • 2 tablespoons cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg

Variations and add-ins

There are lots of ways to dress up this pumpkin banana bread if you’re a mix-in sort of person. We like making pumpkin bread straight, but it’s even more delicious with some of the following add-ins! You can add them to the batter or sprinkle on top:

  • Dark chocolate chips
  • Chopped walnuts
  • Chopped pecans
  • Pumpkin seeds
  • Streusel topping: combine ¼ cup rolled oats, 2 tablespoons flour, 1 teaspoon pumpkin pie spice, ¼ cup turbinado sugar and ¼ cup salted butter (sliced into small pieces). Cut in the butter using a pastry cutter or fork until a crumbly streusel topping forms. Sprinkle on the top of the bread and bake.
Pumpkin Banana Bread

Storage info for pumpkin banana bread

This pumpkin banana bread holds up well, like the typical quick bread! Here’s what to know about storage over time:

  • Room temperature: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil.
  • Refrigerated: The bread lasts 10 days in the refrigerator.
  • Frozen: Slice the bread into pieces and wrap it in plastic wrap, then a freezer-safe bag or container. It lasts up to 3 months frozen.
Pumpkin Banana Bread

More pumpkin recipes

There are so many great pumpkin recipes to make this season! Here are all the best must-try ideas:

This pumpkin banana bread recipe is…

Vegetarian.

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Pumpkin Banana Bread


Description

Fall into the season with this pumpkin banana bread! This pairing makes for the best moist texture and cozy flavor.


Ingredients

  • ¾ cup mashed very ripe bananas (2 large very ripe bananas)
  • 1 cup pumpkin puree
  • ⅓ cup neutral oil (organic vegetable, canola or grapeseed)
  • 2/3 cup light brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 ½ tablespoons Pumpkin Pie Spice (purchased or homemade)
  • ½ teaspoon kosher salt
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • Turbinado sugar, for sprinkling (optional)

Instructions

  1. Preheat: Preheat the oven to 375 degrees Fahrenheit. Butter an 8 or 9-inch loaf pan.
  2. Make the batter: Mash the bananas in the bottom of a large bowl and measure them out. Whisk in the pumpkin puree, oil, brown sugar, eggs, and vanilla extract. In a separate bowl, whisk the baking soda, Pumpkin Pie Spice, kosher salt, all-purpose flour, and whole wheat flour. Then stir the dry ingredients into the batter with a spoon.
  3. Bake: Pour the batter into the prepared loaf pan. Top with a sprinkle of turbinado sugar (or brown sugar) if desired. Bake 45 minutes, then add foil loosely on the top. Bake another 10 to 15 minutes until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees): the exact timing will depend on the size of the pan.
  4. Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).

A Couple Cooks - Recipes worth repeating.