Vegan Pumpkin Banana Muffins

Prep 10

Cooking 20

Total 30

Makes 12 muffins

300 g/ 2 cups all-purpose flour gluten-free if needed (use 240g instead)
2 teaspoon baking powder
4 teaspoon pumpkin pie spice see notes for separate spices (cinnamon, ginger, clove, nutmeg)
½ teaspoon salt
300 g mashed bananas about 2 big, ripe bananas
300 g/ 1 cup pumpkin puree homemade or canned
60 ml/ ¼ cup vegetable oil such as olive oil or coconut oil
60 ml/ ¼ cup maple syrup coconut sugar or brown sugar (50g)
walnut pieces and pumpkin seeds optional

Preheat the oven to 175°C/350°F fan-forced and grease the muffin tray or line it with 12 silicone or paper cups.
In a large mixing bowl, mix the dry ingredients (flour, baking powder, pumpkin pie spice (or cinnamon, ginger, clove, nutmeg) and salt) and combine well.
Add the wet ingredients (oil, mashed banana, pumpkin puree and maple syrup/sugar), and slowly combine the wet ingredients first before mixing them in with the rest.
Careful not to over-mix! Muffin batter needs to be fluffy and only just combined. Otherwise, your muffins end up firm and not soft and fluffy.
If you like, you can gently stir in some walnut pieces or pumpkin seeds into the batter.
Drop spoonfuls of the batter into the moulds of the prepared muffin pan, about three-quarters high. Leave some room on the top for them to rise.
Sprinkle with some pumpkin seeds if you like. Bake the vegan pumpkin banana muffins in the centre of your oven for about 20 minutes. When cooked, the muffins should spring back when touched.
Let the muffins cool down on a cooling rack for 5-10 minutes.
Enjoy them immediately while still warm or let them cool down completely. Muffins taste best on the day they’re baked.

Pumpkin Pie Spice Blend: 2 teaspoon cinnamon, 1 teaspoon ginger, ½ teaspoon clove, ½ teaspoon nutmeg (all ground spices).