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!
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.