Donut Pumpkin Muffins are light and fluffy with pumpkin, fall spices, and cinnamon sugar. This makes a great portable breakfast or after-school snack for kids. Only pumpkin puree, fall spices, and other common kitchen goods are needed.
– 4oz.cream cheesesoftened – 1/2cupcreamy peanut butter – 1large eggroom temperature – 1/3cupgranulated sugar – 1/4cupbrown sugar – 1teaspoonvanilla extract – 3ripe banana – 1/2cupunsalted buttermelted – 1cupgranulated sugar – 2large eggsroom temperature – 1teaspoonpure vanilla extract – 1/3cupsour creamor Greek yogurt – 4oz.melted chocolatemelted – 1cupall-purpose flour – 1/4cupunsweetened cocoa powder – 1teaspoonbaking soda – 1cupchocolate chip – Pinchkosher salt
Ingredients
Bake a 9x5 loaf pan at 350 degrees F with parchment paper hanging on the two opposite bigger sides to make lifting the bread easy. Set aside.
1
Mix cream cheese, peanut butter, egg, vanilla, and sugars in a medium bowl. Beat with an electric hand mixer until smooth. Refrigerate while creating banana bread batter.
2
3
Put the bananas in a big bowl and mash them up. Then add the melted butter, sugar, eggs, and vanilla. Mix with a whisk until it's smooth.
4
After the chocolate has cooled, add the sour cream and mix until everything is well combined.Flour, cocoa powder, and baking soda should all be mixed together in a bowl.
5
Add to the wet ingredients and stir until smooth and well mixed. Do not mix the ingredients too much.With a rubber spoon, mix the chocolate chips in.
6
In an even layer, transfer half of the chocolate banana bread mixture to the loaf pan that has been completely prepared.
7
Following that, utilize an offset spatula to smooth the peanut butter layer that has been added to the top of the cake.
8
Place the remaining chocolate batter on top, spread it out evenly, and use an offset spatula to smooth down the surface of the chocolate batter.
9
You should bake the cake for sixty to seventy minutes, or until a toothpick inserted in the middle comes out clean.
10
Let the bread cool 10 minutes in the pan, then transfer it to a wire rack to cool 15 minutes.Slice and serve.
11
Optional peanut butter glaze: Mix 2 tablespoons milk, 1 cup powdered sugar, and 2 tablespoons melted peanut butter to glaze the bread. Mix until smooth with more water if needed. Pour glaze on cooled bread.
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