Pumpkin Banana Muffins
Ingredients
The muffins
-
2
pieces
ripe bananas
-
¾
cup
pumpkin puree
-
⅓
cup
vegan butter, melted
-
1
cup
brown sugar
-
1
teaspoon
vanilla extract
-
2
cups
all-purpose flour
-
1 ½
teaspoons
pumpkin pie spice
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
salt
The glaze
-
½
cup
brown sugar
-
2
tablespoons
vegan butter
-
2
tablespoons
coconut milk
-
½
teaspoon
vanilla extract
-
a generous pinch
salt
Instructions
- Preheat the oven to 350ºF.
- Mash the bananas in a bowl and measure out ¾ cup.
- Mix the pumpkin puree, melted butter, brown sugar, and vanilla extract into the mashed bananas.
- In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Combine the dry ingredients with the wet mixture, stirring until just combined.
- Line a muffin pan with liners and fill each about ¾ full with batter.
- Bake for 25 to 30 minutes until golden and a toothpick comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack.
- For the glaze, combine the glaze ingredients in a saucepan over medium heat, stirring until melted and dissolved, then simmer for 3 minutes.
- Let the glaze cool slightly before pouring it over the muffins.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
261
Total fat
7g
Total carbohydrates
48g
Total protein
3g
Sodium
195mg
Cholesterol
5mg
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