Banana Pumpkin Muffins with Cinnamon Greek Yogurt Glaze

Here's a delicious muffin recipe I came up with! These are dense and moist muffins, not fluffy, but good.

Banana Pumpkin Muffins with Cinnamon Greek Yogurt Glaze

Yield : 12 muffins

For the muffins:
2 very ripe bananas
1 cup pure pumpkin puree
2 large eggs
1 tsp. Vanilla extract
1/2 cup brown sugar, packed
2 cups all purpose flour (others would work too)
1/4 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Salt
2 tsp. Cinnamon
1/2 tsp. Nutmeg ( fresh ground is best )

For the glaze:
1/4 cup 0% Fage Greek Yogurt (or other)
50g sifted powdered sugar
1/2 tsp. Vanilla extract
1/2 tsp. Cinnamon
1 / 4 tsp. Nutmeg ( fresh ground is best )

For the muffins:
In a large bowl, mash the bananas throughly and then whisk in the pumpkin, vanilla, eggs, and brown sugar. Mix well. In another bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add to the banana pumpkin mixture and mix til just combined. Use an ice cream scoop to put the batter evenly into a greased muffin tin, about 3/4 full. Bake at 350 til a toothpick comes out clean, about 20-25 min.

For the glaze:
Whisk together all the ingredients well. Makes enough for about 1 tsp. per muffin. This glaze is not thick and is best drizzled on just before eating!

Per muffin: (for the particular ingredients that I used)
Calories: 167
Total Fat: 1.2g
Sat: .3g
Poly: .2g
Mono: .3g
Trans: .0g
Cholesterol: 35.5mg
Sodium: 166.1mg
Potassium: 154.4mg
Total Carbs: 35.6g
Fiber: 2.7g
Sugar: 15.5g
Protein: 4.2g
Vit. A: 51.2%
Vit. C: 3.8%
Calcium: 3.6%
Iron: 10.3%