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+ servings

Pumpkin Banana Muffins With a Crispy Streusel Topping

Moist and flavorful muffins combining the best of pumpkin and banana, topped with a buttery cinnamon-sugar streusel topping.
Sarah Allison
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Serving Size 12

Equipment

  • Standard 12-cup muffin tin
  • Paper liners
  • Large mixing bowl
  • Medium mixing bowl
  • whisk
  • Measuring cups and spoons
  • Wire cooling rack
  • Electric mixer
  • Digital Scale

Ingredients

Streusel Topping

  • 5 tablespoons (44g) all-Purpose Flour
  • 5 tablespoons (70g) unsalted butter, melted
  • 5 tablespoons (60g) turbinado sugar
  • ¼ teaspoon cinnamon

Muffins

  • 2 ripe medium bananas mashed (about 1 cup)
  • 2 cups (284g) all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon (4g) Diamond Crystal Kosher salt; for table salt, use about half as much by volume or the same weight
  • ½ teaspoon baking powder
  • 1 1/4 cups (250g) granulated sugar
  • ½ cup (113g) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • ¾ cup (180g) 100% pure pumpkin puree
  • ¼ cup (59ml) vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 400°F. Line a standard muffin pan with liners, or spray with non-stick cooking spray.

For the Crispy Streusel Topping:

  • In a small bowl, whisk the flour, butter, turbinado sugar, and cinnamon. Set aside.

Mash the bananas:

  • Mash up the bananas with a fork or potato masher. Set aside.

For muffins:

  • In a medium bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.
  • In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat butter and sugar on low speed until blended. Add eggs one at a time, beating well after each addition.
  • Add pumpkin, mashed bananas, oil, and vanilla. Beat until combined, scraping bowl as needed.
  • Add flour mixture and mix on low until just combined. The batter will be thick.
  • Fill muffin cups completely full using an ice cream scoop or spoons. Divide cinnamon streusel topping evenly over the batter.
  • Bake 19-22 minutes, until toothpick comes out with a few moist crumbs.
  • Allow the muffins to cool for 10 minutes in the muffin pan before enjoying.
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Notes

Muffins can be stored in an airtight container at room temperature for up to 3 days
- Can be frozen for up to 3 months
Bakery-Style Large Muffins Fill those cups all the way to the top and bake for 19-22 minutes. This recipe will give you 12 gorgeous, generously-sized muffins that look like they came from a fancy bakery.
Standard-Sized Muffins Want more muffins that are a bit smaller? Fill the cups about ⅔ full and bake for 15-17 minutes. You'll get about 18 muffins this way. Perfect for lunch boxes or when you want just a little something sweet!
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