They say necessity is the mother of invention.  But so is having a handful of this and that in your kitchen, that you don’t want to see go to waste!

These muffins came from that premise.  I had a cup of pumpkin and two lonely bananas on my counter, and was determined to find a way to make use of them.  Alas, Google never lets me down, and I found a muffin recipe that I adapted a bit to create exactly what I was looking for.

The best part is that both the banana and pumpkin flavors come through, and then a hint of maple from the glaze is just the perfect finish.  My bananas were still quite yellow, so I roasted them in their peels to make them perfectly sweet. You can always use ripe bananas too, but I really like the flavor these impart from roasting.  If you are a fan of these two flavors on their own, you will love them together!


  • 1/4 cup butter
  • 2 bananas, roasted in peels for 20 minutes at 375 degrees, cooled to handle
  • 3/4 cup sugar
  • 1 cup canned pumpkin
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 teaspoons pumpkin spice
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda


  1. Preheat oven to 425 degrees, and line 12 cup muffin tray with liners.  In a large bowl, microwave butter about 20 seconds until melted, then add bananas to mash. Next, add pumpkin and sugar, stirring well. Now, mix in egg and vanilla.
  2. Combine flour with pumpkin spice, cinnamon, salt and baking soda.  Incorporate flour mixture into wet ingredients until combined.  Use an ice cream scoop to place equal amounts of batter into each muffin cup.
  3. Place in oven and bake for 5 minutes at 425 degrees, then reduce oven temperature to 350 for remaining bake time, approximately 15 minutes.  Test with toothpick for doneness.
  4. Remove from oven and cool in muffin tin for 5 minutes, then remove to cooling rack, until completely cool.

For Maple Glaze:

Combine 1 1/2 cups powdered sugar with 4 tablespoons of maple syrup, and 1 tablespoon of cream.  Stir until smooth.  If too thick, add additional syrup by tablespoon until desired consistency.  If too thin, add additional powdered sugar.  You want it to be thick enough that it adheres to the muffin.



Recipe adapted from: