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
- In a large bowl, mix and sift the dry ingredients, flour, baking soda and baking powder, ground cinnamon, pumpkin pie spice mix and salt.
- Place the oil, white sugar and brown sugar in another large mixing bowl and mix with an electric mixer for 2-3 minutes.
- Then add the eggs and vanilla extract and mix again to incorporate.
- Add the pumpkin puree and mashed bananas and beat to incorporate.
- Finish with the mixture of dry ingredients and fold in with a flexible spatula until you have a thick, slightly lumpy muffin batter.
- Preheat the oven to 429°F/ 220°C and prepare a cupcake or muffin tin with paper liners.
- Pour the muffin batter into the cavities of the pan, filling the paper cases completely to make large muffins.
- 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).
- Leave the muffins to cool slightly in the pan before removing and cooling on a cooling rack.
Sugar glaze
- 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.
- 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