Just to run with the pumpkin theme and because Michael complained that I never use my mini-muffin tins, “so why do you even have them??!” …oh, and I found some left over pumpkin in the freezer that needed to be used just about now or never, I threw together these lovelies. They are seriously delicious.
Pumpkin Banana Muffins with Maple Coconut Glaze
1 cup cooked (or canned) pumpkin
1 ripened banana
1/3 cup coconut oil
1/2 cup brown rice sugar (or maple syrup)
1/4 cup nondairy milk (soy, almond, or rice)
1 teaspoon vanilla extract
1 Tablespoon of Molasses
1 cup kamut flour (or other)
¼ cup almond flour (or ground flaxseed)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
1/3 cup walnut pieces
1/4 cup maple syrup
1 tablespoon coconut oil, melted
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
Lightly toasted pumpkin seeds
Flour can be substituted for 1¼ gluten free flour or other.
1. Muffins: Preheat oven to 350 degrees. Use liners or grease pan with stable oil like canola or coconut
2. Mash together pumpkin and banana, then add oil, rice sugar, nondairy milk, vanilla and molasses. (I put them all into a food processor to blend till smooth and creamy)
3. Add flour, baking powder, baking soda, cinnamon, nutmeg and salt. Once combined, fold in walnuts.
4. Fill tin two-thirds full. Bake for 25-28 minutes for regular muffins or 18-20 mini muffins (like the ones I made) or until toothpick comes out clean.
5. Topping: Heat maple syrup, coconut oil, vanilla extract, and cinnamon in a small pot to blend. Set aside and once cooled slightly, drizzle over muffins.
6. Toast pumpkin seeds in small pan for 6-8 minutes on medium heat until you can smell the pumpkin scent. Don’t over toast as they will continue to cook one removed from heat and the oils will be destroyed. Sprinkle over muffins.
Pairs beautifully with vanilla and chai teas or coffee