Banana Pumpkin Streusel Muffins: A Texas-Sized Fall Delight

Indulge in the Warmth of Autumn with These Irresistible Texas-sized Muffins

As the crisp air of fall sets in, there’s nothing quite like the aroma of freshly baked muffins wafting through your kitchen. And when those muffins are the perfect blend of banana and pumpkin, topped with a delightful streusel, you know you’re in for a treat. In this recipe, we’ll guide you through creating six Texas-sized Banana Pumpkin Streusel Muffins that are bound to become your go-to fall comfort food. With just 15 minutes of prep time and 30 minutes of baking, you’ll have a batch of these mouthwatering muffins ready to enjoy.

Supplies and Equipment Needed:

  • Texas muffin pan
  • Mixing bowls
  • Whisk
  • Non-stick cooking spray
  • Cooling rack

Ingredients:

  • 2 cups all-purpose flour (softened)
  • 1½ cups light brown sugar (packed down)
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¾ teaspoon ginger
  • ⅛ teaspoon nutmeg
  • 2 large eggs
  • ⅓ cup buttermilk
  • 1 cup pumpkin (plain, not pie filling)
  • ⅔ cup mashed bananas (very ripe)
  • ¼ cup butter (softened)
  • 1¾ teaspoons vanilla extract
  • ¼ cup rolled oats
  • ⅛ cup brown sugar
  • ⅛ teaspoon cinnamon
  • 2 tablespoons butter (room temperature)

Directions:

  1. Preheat your oven to 375°F (190°C). Spray a 6-hole Texas Muffin pan with non-stick cooking spray. Set it aside.
  2. In a large mixing bowl, combine all the dry ingredients: flour, brown sugar, baking soda, cinnamon, ginger, and nutmeg.
  3. In a separate bowl, whisk together the eggs, buttermilk, mashed bananas, pumpkin, softened butter, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and stir until just combined. Set the muffin batter aside while you prepare the streusel topping.
  5. For the streusel topping, combine rolled oats, brown sugar, and cinnamon. Cut in the room-temperature butter until the mixture becomes crumbly.
  6. Fill each muffin cup about ¾ full with the muffin batter. Sprinkle the streusel topping generously over each muffin.
  7. Bake on the center rack of the preheated oven for approximately 30 minutes or until a toothpick inserted into a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack to finish cooling.

These Banana Pumpkin Streusel Muffins are a taste of fall you won’t want to miss. With the comforting blend of banana and pumpkin, a crunchy streusel topping, and the convenience of being Texas-sized, they’re perfect for autumn mornings or anytime you’re craving a cozy treat. Enjoy the flavors of the season in every bite!

Banana Pumpkin Streusel Muffins

Get ready for a taste of autumn with these Banana Pumpkin Streusel Muffins. With a Texas-sized twist, these muffins are packed with rich flavors and topped with a delectable streusel. Bake up a batch in just 30 minutes!
Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine American
Servings 6 jumbo muffins

Equipment

  • Texas muffin pan
  • Mixing bowls
  • Whisk
  • Non-stick cooking spray
  • – Cooling rack

Ingredients
  

Ingredients

  • 2 c all-purpose flour softened
  • c light brown sugar packed down
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ¾ tsp ginger
  • tsp nutmeg
  • 2 lg eggs
  • c buttermilk
  • 1 c pumpkin be sure to use plain pumpkin, not pie filling
  • c mashed bananas very ripe
  • ¼ c butter softened
  • tsp vanilla extract
  • ¼ c rolled oats
  • c brown sugar
  • tsp cinnamon
  • 2 tbsp butter room temperature

Instructions
 

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.
%d