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.
Equipment
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.
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!
- 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!
Nutrition
Calories: 300kcalCarbohydrates: 43gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 48mgSodium: 376mgPotassium: 141mgFiber: 2gSugar: 24gVitamin A: 2673IUVitamin C: 2mgCalcium: 28mgIron: 1mg
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