Pumpkin Banana Muffins

No ratings yet

Soft pumpkin banana muffins topped with cinnamon streusel are perfect for fall. Simple ingredients and one-bowl prep make them great for breakfast, a quick snack, or dessert.

Prep Time15

Cook Time25

Total Time40

Course: Baked Goods

Cuisine: American

Keyword: pumpkin banana muffins

Servings: servings

Author: Gina Matsoukas

Ingredients

1 cup pumpkin purée
1 cup mashed ripe bananas about 2 bananas
1 cup brown sugar
1/3 cup olive oil
3 eggs
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 teaspoon salt

For the streusel crumble

1/3 cup cold unsalted butter
3/4 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon ground cinnamon
pinch of salt

Instructions

In a large bowl, add the mashed banana, pumpkin puree, brown sugar and olive oil. Mix well until combined.
Add the eggs and beat by hand until smooth.
Add the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, salt and vanilla extract. Stir gently until combined; do not over-mix.
Prepare the crumble in another small bowl by mixing the flour, brown sugar, cinnamon and salt. Add the cold, cubed butter and mix with your hands or the back of a fork until you get a sandy texture.
Line a muffin tin with paper liners and fill each one about ¾ full with batter. Sprinkle generously with the crumble topping.
Bake in a preheated 350°F oven for 25 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
Let cool on a wire rack.

Notes

-All-purpose flour can be substituted with gluten-free flour to make this muffin recipe gluten-free.

-Use 2 teaspoons pumpkin pie spice mixture instead of individual spices.

-Brown sugar can be substituted with coconut sugar if desired.

Nutrition