{Vegan} Pumpkin Banana Muffins

After I made my second vegan pie (post coming tomorrow), I had plenty of pumpkin left over. I figure I would just put it in my fridge andĀ it would probably go bad šŸ˜¦ OR I could make something else with it, right then and there.

So, I googled Vegan Pumpkin Muffins and came across “Week Of Menu’s” blog – it’s the only recipe I could find that didn’t call for nutmeg. Not that I don’t like nutmeg, but we didn’t have any in the house.

These. Are. Amazing!

I’ve made them twice since the first batch. These are a MUST TRY!

Vegan Pumpkin Banana Muffins

Vegan Pumpkin Banana Muffins

Makes 12 regular, 24 mini –> I found this recipeĀ made more than the suggested amount.

Ingredients:
1 1/2 cups all-purpose flour
Ā½ cup brown sugar
Ā¼ white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon salt
1 cup pumpkin puree (can)
2 bananas (riper the better) mashed well
1/3 cup vegetable oil
1/3 cup water

Directions:

  • PreheatĀ oven to 350 degrees F (175 degrees C)
  • Grease 12 muffin cups or line with paper muffin liners.
  • In a large bowl, stir together flour, sugars, baking soda, baking powder, cinnamon, ginger and salt. In a separate bowl, beat together 1 cup pumpkin puree, vegetable oil, mashed bananas and water. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.
    Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

So good…gone so fast.

Give ’em a try.

What’s your favourite “pumpkin” recipe?

How often do you try a new recipe from a blog?