Subtly spiced with a nutty surprise!
Prep & Cooking: 30-40 minutes
Makes: 12 muffins
1 ½ cup flour – use a flour of your choice, a gluten free blend if needed
1 ripe banana, mashed
1 cup cooked pumpkin – cook it yourself or use canned, either one is just fine
¼ cup vegetable or liquid coconut oil
¼ cup coconut sugar or brown sugar
¼ cup plant-based milk
1 tbsp molasses (optional)
2 tbsp ground cinnamon
¾ tbsp ground ginger
Pinch of ground clove
Pinch of ground nutmeg
*you can also use 2-3 tbsp pre-mixed pumpkin pie spice
Pinch of salt
1 tsp baking soda
1 tsp baking powder
2 tsp vanilla
¼ cup chopped pecans
¼ cup pumpkin seeds (pepitas)
Whole or chopped pecans
Pre-heat oven to 350°F and prepare a muffin tin.
Banana Tip: See “Peach Crumble Top Muffins” for tips on using frozen bananas in your baking
In a large bowl, combine oil, sugar, banana, pumpkin, and molasses. Stir to combine and use the back of your mixing spoon to break up the bananas and pumpkin until the mixture is smooth with few to no lumps.
In a separate bowl, combine flour, spices, baking soda, baking powder, and salt. After the dry ingredients are mixed, add them to the wet ingredients and stir to combine. Add chopped nuts and seeds to the batter and gently fold the batter until incorporated.
Fill each of your prepared muffin cups ¾ of the way full and top with the additional pecans and/or pumpkin seeds. Bake for 20-25 minutes. Remove muffins from the oven and test for doneness using a toothpick. When the toothpick comes out clean, the muffins are done.
Store in an airtight container for up to one week.