Banana Pumpkin Muffins
You're going to love these tasty pumpkin banana muffins. Soft, tender muffins are topped with a cinnamon-spiked streusel topping for maximum flavor appeal.
Servings: 16 muffins
Equipment
Ingredients
For the Muffins:
- 2 Cups all purpose flour
- 2 Teaspoons pumpkin pie spice
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder
- ¼ Teaspoon salt
- 2 eggs
- 1 Cup granulated sugar
- ½ Cup olive oil
- ¼ Cup salted butter melted
- 2 bananas ripe, mashed
- ¾ Cup pumpkin puree
- 1 Teaspoon vanilla extract
For the Streusel:
- ¾ Cup all purpose flour
- ¼ Cup light brown sugar packed
- 1 Teaspoon ground cinnamon
- 4 Tablespoons butter melted
Instructions
Make the Streusel:
- Mix the flour, brown sugar, and cinnamon in a bowl.
- Add the butter to the dry mixture, mixing well with a fork.
Make the Muffins:
- Preheat the oven to 400 degrees F.
- Place muffin or cupcake liners in a muffin pan. Set aside.
- In a large mixing bowl, whisk the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
- In a mixing bowl, mix the eggs and granulated sugar with a hand mixer.
- Add in the olive oil and melted butter. Mix well.
- Mix in the mashed banana, pumpkin puree, and vanilla extract until all ingredients are incorporated.
- Add the dry mixture to the wet mixture. Mix well. If you are using a hand mixer add the flour mixture in 2 or 3 increments. I prefer to use a Danish dough whisk and mix until the flour is incorporated.
- Use a large cookie scoop (3 tablespoons), to scoop the muffin batter into the muffin pan.
- Sprinkle 2 teaspoons of the streusel mixture on each of the muffins.
- Bake for 5 minutes
- Decrease the oven to 350 degree F and bake for 15 to 17 minutes, or until a toothpick comes out clean when inserted in the middle.
- Cool the muffins in the pan for 4 or 5 minutes then transfer to a cooling rack to cool completely.
Notes
Pumpkin puree: Make sure you're using 100% pumpkin puree, not pumpkin pie filling which has spices and sugar in it already. Use homemade pumpkin puree or canned pumpkin puree.
Danish dough whisk: This is a great alternative to a hand mixer and is an easy way to combine the batter ingredients.
Cooling the muffins: Cool them for a few minutes in the pan before transferring them on to a wire rack, otherwise the muffins might get soggy bottoms!
Danish dough whisk: This is a great alternative to a hand mixer and is an easy way to combine the batter ingredients.
Cooling the muffins: Cool them for a few minutes in the pan before transferring them on to a wire rack, otherwise the muffins might get soggy bottoms!
Nutrition
Calories: 254kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 168mg | Potassium: 120mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1922IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
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