Carved your pumpkin this Halloween and unsure of what to do with the leftovers? Bake a batch of  @LetsEatSmart’s delicious pumpkin breakfast muffins to enjoy on the go!

Serves 6

Ingredients 

• 2 overripe bananas
• 1/2 cup brown sugar
• 1/2 cup pumpkin puree
• 1/2 cup coconut oil
• 1 tsp baking soda
• 1/3 cup soya milk
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp ginger powder
• 1 tsp vanilla extract
• Pinch of salt
• 2 cups plain flour

Method

1. Preheat the oven to 180 degrees Celsius, gas mark 4. Line a
   muffin tin with cupcake papers and set aside
2. In a bowl, mash the bananas using a fork, then add in all
   the remaining ingredients leaving the flour till last
3. Once combined, spoon the mixture into the muffin cases –
   use an ice cream scoop if you have one, to get nice even
   muffins
4. At this point (this is optional) you can top each muffin with
   pumpkin seeds, almonds or other seeds and nuts of your
   choice
5. Bake in the middle of the oven for around 20-25 minutes or
   until a toothpick inserted the centre of each muffin comes
   out clean
6. Let cool completely on a wire rack before serving

For more recipes, visit @LetsEatSmart’s blog here.