There’s nothing more Texan than our Pumpkin Banana Streusel Muffins. This delightful fusion of sweet Texas fall dessert, with the warm comfort of a pumpkin spiced muffin and the delightful surprise of a hidden banana streusel, makes it the perfect addition to any family gathering or autumn picnic.
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 Pumpkin Banana Muffins recipe, we’ll guide you through creating six Texas-sized Pumpkin Banana 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)
How To Make Pumpkin Banana Streusels
- Preheat your oven to 375°F (190°C). Spray a 6-hole Texas Muffin pan with non-stick cooking spray. Set it aside.
- In a large mixing bowl, combine all the dry ingredients: flour, brown sugar, baking soda, cinnamon, ginger, and nutmeg.
- In a separate bowl, whisk together the eggs, buttermilk, mashed bananas, pumpkin, softened butter, and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until just combined. Set the muffin batter aside while you prepare the streusel topping.
- For the streusel topping, combine rolled oats, brown sugar, and cinnamon. Cut in the room-temperature butter until the mixture becomes crumbly.
- Fill each muffin cup about ¾ full with the muffin batter. Sprinkle the streusel topping generously over each muffin.
- Bake on the center rack of the preheated oven for approximately 30 minutes or until a toothpick inserted into a muffin comes out clean.
- 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
Equipment
- Texas muffin pan
- Mixing bowls
- Whisk
- Non-stick cooking spray
- – Cooling rack
Ingredients
Ingredients
- 2 c all-purpose flour softened
- 1½ c light brown sugar packed down
- 1 tsp baking soda
- ½ tsp cinnamon
- ¾ tsp ginger
- ⅛ tsp nutmeg
- 2 lg eggs
- ⅓ c buttermilk
- 1 c pumpkin be sure to use plain pumpkin, not pie filling
- ⅔ c mashed bananas very ripe
- ¼ c butter softened
- 1¾ tsp vanilla extract
- ¼ c rolled oats
- ⅛ c brown sugar
- ⅛ 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.
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