Banana Pumpkin Muffins with Optional Brown Butter Maple Glaze 🍌🎃

• 1 medium banana
• 1 1/3 cups (320 ml) pumpkin puree (pure pumpkin, not pie filling)
• 1/2 cup (100 g) sugar
• 1/4 cup (50 g) brown sugar
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp fine salt, heaping
• 2 tsp vanilla
• 1/2 cup (120 ml) oil
• 2 eggs
• 1 3/4 cups (220 g) flour
• 1 tsp baking soda
• 1/2 cup (85 g) chocolate chips
• For the Optional Glaze
• 1 tbsp butter
• pinch of salt
• 1 tbsp maple syrup
• 1.5 tbsp (22 ml) cream
• 1 cup (120 g) powdered sugar

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Place 12 paper liners into a standard muffin baking pan.

2. 2

   Mash the banana in a large bowl. Add the pumpkin, sugar, brown sugar, cinnamon, cloves, ginger, nutmeg, vanilla, salt, and oil, and whisk until well incorporated. Then add the eggs and whisk them in gently, incorporating them well, but without whipping too much air into the batter once the eggs are added.

3. 3

   Measure the flour by spooning it gently into your measuring cup and leveling off with a butter knife without compressing the flour, and add it to a small bowl. Add the baking soda and salt to the flour and mix them in. Sift your flour mixture into your pumpkin mixture and finish folding the flour well, yet gently, with a flexible rubber spatula. When the flour is nearly all folded (just a bit of flour still visible), stir in the chocolate chips and finish folding until the flour is fully incorporated. Divide the batter evenly between the muffin cups. Consider garnishing with a few chocolate chips.

4. 4

   Bake in the preheated oven for 5 minutes, then, without opening the oven, reduce the heat to 375°F (190°C) and bake for about 15 minutes. I find the total baking time to be between 20–22 minutes, but test with a toothpick for doneness, ensuring it comes out clean with no wet batter on it (moist crumbs are okay). Remove from the oven and allow the muffins to cool for about 3 minutes.

5. 5

   For the optional glaze: Brown the butter by placing it in a small saucepan over medium heat. Let it melt and then continue to cook, swirling the pan occasionally, until the butter turns golden brown and begins to emit a nutty aroma. Be careful not to let it burn. Once done, remove it from the heat and allow it to cool slightly. Add a pinch of salt, the maple syrup, and the cream, and whisk together until well combined. Gradually sift in the powdered sugar while whisking continuously to prevent lumps. Keep whisking until the glaze is smooth and has a pourable consistency. If the glaze is too thick, add an additional teaspoon (5 ml) of cream to thin it out. Drizzle the glaze over the muffins while they are still slightly warm for the best absorption and flavour. You can also forgo drizzling and dip the muffins upside down into the glaze.