Soft, moist Banana Pumpkin Muffins with a streusel topping.
Course Breakfast, Dessert
Cuisine American
Keyword banana,pumpkin,muffins,streusel
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 6lg, muffins
Calories 533kcal
Equipment
Texas muffin pan
Ingredients
2call-purpose flour(softened)
1½clight brown sugar(packed down)
1tspbaking soda
½tspcinnamon
¾tspginger
⅛tspnutmeg
2lgeggs
⅓cbuttermilk
1cpumpkin(be sure to use plain pumpkin, not pie filling)
⅔cmashed bananas(very ripe)
¼cbutter(softened)
1¾tspvanilla extract
¼crolled oats
⅛cbrown sugar
⅛tspcinnamon
2tbspbutter(cold and diced into small pieces)
Instructions
Preheat oven to 375°. Spray a 6-hole Texas Muffin pan with non-stick cooking spray. Set aside.
In a large bowl, combine all of the dry ingredients.
In a separate bowl, mix together the eggs, buttermilk, bananas, pumpkin, butter and vanilla extract.
Add the dry ingredients into the wet ingredients and stir until just combined. Set aside while making topping.
For streusel topping, combine oats, brown sugar and cinnamon. Cut butter into dry ingredients until crumbly.
Fill muffin cups ¾ full, sprinkle with streusel topping and bake on center rack of the oven for approx. 30 minutes or until a toothpick inserted into a muffin comes out clean. Cool in pan for 5 minutes, then remove from pan to a cooling rack to finish cooling.