Desserts à la Mariane

Canadian Thanksgiving is right around the corner, which means it’s the perfect time of year for all things pumpkin — including pumpkin muffins!

This muffin recipe really highlights pumpkin and pumpkin spice! You can make these with or without the frosting. They are delicious both ways. The frosting just adds a little extra sweetness and really elevates the overall flavor.

Muffin Ingredients:

• 2 bananas
• 1 can (796 mL) pumpkin purée
• 1 cup maple syrup
• 1 cup cashews
• 1 cup pecans
• 1 cup egg whites
• 2.5 cups oats (I use gluten-free)
• 4 tsp pumpkin pie spice

Frosting Ingredients:

• 1 cup pecans
• 2 cups cashews
• 1 cup maple syrup
• 2 tsp pumpkin pie spice

Muffin Directions:

Put all ingredients into your high-power food processor and process until smooth.

Grease two muffin tins with coconut oil. Using an ice cream scoop or spoon, scoop batter into muffin cups filling each cup about 3/4 full. The batter makes about 21 muffins.

Put muffin tins into preheated 350 degree Fahrenheit oven and bake for 40-45 minutes or until tops are golden brown and a toothpick comes out clean.

Frosting Directions:

Put all ingredients into your high-power food processor and process until smooth. Transfer to a bowl and place in fridge until muffins are ready to frost!

Assembly:

Once muffins are cooked, remove them from the oven and let them cool for 5-10 minutes. Remove them from the muffin tin and place them on a cookie tray or large plate. Place them in the fridge and let them cool for about an hour. Once cool, remove the muffins and frosting from the fridge. Frost each muffin using a spoon or if you want the frosting to look fancy, put it in a piping bag with a large tip and pipe the frosting onto the muffin. Once frosted, the muffins are ready to eat.

Store leftovers in the fridge.

Enjoy!