Pumpkin Banana Muffins
Moist pumpkin banana muffins with warm fall flavors and a cinnamon sugar streusel topping. This is an easy muffin recipe for breakfast or dessert.
Servings: 24
Calories: 257kcal
Ingredients
- 1 cup vegetable oil
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup solid pack pumpkin puree
- 1 1/4 cups mashed ripe banana 3 small bananas or 2 large
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
Streusel Topping:
- 2 tablespoons cold salted butter
- 2/3 cup firmly packed brown sugar
- 1 teaspoon ground cinnamon
- OR ½ cup raw sugar
Instructions
- Preheat the oven to 375º Fahrenheit. Line 24 muffin cups with paper liners or spray with cooking spray.
- In a large bowl, mix together the oil, sugars, eggs, vanilla, pumpkin and mashed banana. 1 cup vegetable oil , 1 ½ cups granulated sugar, ½ cup brown sugar, 2 large eggs, 2 teaspoons vanilla extract, 1 cup solid pack pumpkin puree, 1 1/4 cups mashed ripe banana
- Add the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice to the wet ingredients. Mix in the dry ingredients with a whisk until barely combined, then use a rubber spatula to fold together a couple more times until the batter is fully mixed. Do not overmix. 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 2 teaspoons baking powder, 2 teaspoons cinnamon, 2 teaspoons pumpkin pie spice
- Use a cookie scoop to scoop the batter into prepared muffin pans. Divide the batter to make 24 muffins.
- Make the streusel. In a small bowl, use a fork to cut together the butter, sugar and cinnamon. Sprinkle the topping evenly over the muffin batter. Or sprinkle raw sugar over the tops of the muffins if you’d like a simpler topping. 2 tablespoons cold salted butter , 2/3 cup firmly packed brown sugar, 1 teaspoon ground cinnamon OR ½ cup raw sugar
- Bake the muffins for 18 minutes, until the muffins have risen and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Notes
- Storage: Store muffins in an airtight container at room temperature for up to 3 days. You may also freeze the muffins. Place in the freezer for up to 6 weeks. Thaw at room temperature in the container before opening to maintain freshness.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 257kcal | Carbohydrates: 39g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 160mg | Potassium: 137mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1649IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
