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Pumpkin Banana muffins


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5 from 1 review

  • Author: Fadela
  • Total Time: 25 minutes
  • Yield: 12 muffins

Description

Soft and moist pumpkin banana muffins with vanilla and maple syrup sugar icing (for 12 muffins)


Ingredients

Pumpkin banana muffins

  • 220 g Flour - all-purpose
  • 1 tsp ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 tsp baking powder
  • 1/2 tsp. baking soda
  • 120 ml Vegetable oil - sunflower oil
  • 100 g Sugar - white granulated
  • 50 g Brown sugar
  • 2 medium Eggs - at room temperature
  • 2 teaspoons Vanilla extract
  • 155 g Pumpkin purée
  • 170 g Ripe Bananas - 2 small and mashed

Vanilla maple glaze

  • 100 g (1 cup) Powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch ground cinnamon - optional
  • 2 tbsp. Pure Maple Syrup

Instructions

Pumpkin banana muffins

  1. In a large bowl, mix and sift the dry ingredients, flour, baking soda and baking powder, ground cinnamon, pumpkin pie spice mix and salt.
  2. Place the oil, white sugar and brown sugar in another large mixing bowl and mix with an electric mixer for 2-3 minutes.
  3. Then add the eggs and vanilla extract and mix again to incorporate.
  4. Add the pumpkin puree and mashed bananas and beat to incorporate.
  5. Finish with the mixture of dry ingredients and fold in with a flexible spatula until you have a thick, slightly lumpy muffin batter.
  6. Preheat the oven to 429°F/ 220°C and prepare a cupcake or muffin tin with paper liners.
  7. Pour the muffin batter into the cavities of the pan, filling the paper cases completely to make large muffins.
  8. Bake the muffins in the oven at half-height for 5 minutes, then lower the temperature to 190°C and bake for a further 10-12 minutes or so, until the muffins are plump and cooked in the center (check by plunging a toothpick into the center of the muffin; it should come out completely clean and batter-free).
  9. Leave the muffins to cool slightly in the pan before removing and cooling on a cooling rack.

Sugar glaze

  1. In a bowl, mix the powdered sugar with the ground cinnamon (optional), vanilla extract and maple syrup with a fork until you have a thick, fluid glaze.
  2. Spread the glaze over the warm muffins and enjoy.

Notes

Storage: Up to 1 week at room temperature in an airtight box, up to 3 months in the freezer.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

Nutrition

  • Serving Size: 1 muffin
  • Calories: 268
  • Sugar: 24.9 g
  • Sodium: 163.6 mg
  • Fat: 10.2 g
  • Carbohydrates: 42.2 g
  • Protein: 3.1 g
  • Cholesterol: 27.3 mg