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Pumpkin Banana Muffins With Streusel Topping
Pumpkin Banana Muffins With Streusel Topping
From the blogger: "These delicious pumpkin banana muffins are the perfect thing for your family this fall. In this recipe, you can use those overripe bananas that you are about ready to throw away. Your kids will love the flavor of these yummy muffins, especially the streusel on top. Better yet, you can throw these bad boys into the freezer for a quick and easy breakfast on those crazy busy mornings! You cannot go wrong with these simple, scrumptious muffins!"
Makes6 jumbo muffins
Preparation Time15 min
Cooking Time30 min
Cooking MethodOven
Cooking Vessel Size6-hole jumbo muffin tin
Ingredients
- 2 cups all-purpose flour
- 1 cup light brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 teaspoons ginger
- 1 teaspoon nutmeg
- 2 eachs large eggs
- 1 cup buttermilk
- 1 cup pumpkin (not pie filling)
- 2 cups mashed bananas, very ripe
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons butter, room temperature
Instructions:
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To make your banana pumpkin muffins, start by preheating your oven to 375°
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Prepare a 6-hole jumbo muffin pan by spraying it with non-stick cooking spray.
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In a large mixing bowl add the flour, brown sugar, baking soda, cinnamon, ginger, and nutmeg. Whisk the dry ingredients together to get rid of any lumps.
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In a separate mixing bowl, use an electric mixer on medium speed to mix together your eggs, buttermilk, bananas, pumpkin, butter, and vanilla extract.
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Gradually add your dry ingredients into your wet ingredients and stir until just combined.
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Split the finished batter between the six muffin tins. They should each be about ¾ the way full.
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Next, you can make your streusel! In a mixing bowl, combine the oats, brown sugar, and cinnamon
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Cut the butter into the mixture with a fork until it’s coarsely mixed.
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Sprinkle the streusel topping on top of each muffin.
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Bake your muffins on the center rack of the oven for about 30 minutes. When a toothpick comes out clean, they’re all ready!
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Let the muffins cool for 5 minutes in the pan and then let them finish cooling on a wire rack.
