Description
These moist and flavorful Banana Pumpkin Muffins combine the natural sweetness of ripe bananas with the rich taste of pumpkin and warm spices. Topped with a delightful oat streusel, they make a perfect breakfast treat or snack for any time of the day.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (softened)
- 1½ cups light brown sugar (packed down)
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¾ teaspoon ginger
- â…› teaspoon nutmeg
Wet Ingredients
- 2 large eggs
- â…“ cup buttermilk
- 1 cup pumpkin (plain, not pie filling)
- â…” cup mashed ripe bananas
- ¼ cup butter (softened)
- 1¾ teaspoons vanilla extract
Streusel Topping
- ¼ cup rolled oats
- â…› cup brown sugar
- â…› teaspoon cinnamon
- 2 tablespoons butter (room temperature)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Spray a 6-hole Texas Muffin pan generously with non-stick cooking spray to prevent sticking, then set it aside.
- Combine Dry Ingredients: In a large mixing bowl, sift or whisk together all-purpose flour, light brown sugar, baking soda, cinnamon, ginger, and nutmeg until evenly distributed.
- Mix Wet Ingredients: In a separate bowl, beat the eggs lightly and then add buttermilk, mashed bananas, pumpkin puree, softened butter, and vanilla extract. Mix thoroughly until well combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix to keep the muffins tender. Set this batter aside while preparing the streusel topping.
- Prepare Streusel Topping: In a small bowl, mix together rolled oats, brown sugar, and cinnamon. Using a pastry cutter or your fingers, cut in the room temperature butter until the mixture is crumbly and well combined.
- Fill Muffin Cups and Add Topping: Spoon the batter into the prepared muffin pan, filling each cup about three-quarters full. Evenly sprinkle the oat streusel topping over each muffin.
- Bake: Place the muffin pan on the center rack of the preheated oven and bake for approximately 30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes after baking. Then carefully remove them from the pan and place them on a wire rack to cool completely before serving.
Notes
- Use very ripe bananas to maximize sweetness and moisture in the muffins.
- Ensure pumpkin puree is plain, not the spiced pie filling, to control flavor balance.
- Do not overmix the batter to avoid tough muffins; mix until ingredients are just combined.
- The streusel topping adds a nice crunch but can be omitted for a softer muffin.
- Texas muffin pans produce larger muffins; adjust baking time slightly if using standard muffin tins.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
