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Pumpkin Banana Bread Muffins With Streusel Topping

pumpkin banana bread muffins with streusel topping on a white board.
Author: Farwin Simaak
Soft and fluffy pumpkin banana muffins with a streusel topping or a crumbly nut topping.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins

Ingredients
 

  • 2 cups All purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 2 large eggs
  • 1/4 cup oil*
  • 1/4 cup melted butter
  • 1 cup brown sugar
  • 1 cup pumpkin puree*
  • 1 cup banana around 3 bananas

For Streusal Topping

  • ¼ cup all purpose flour
  • ⅓ cup brown sugar
  • ⅓ cup pecans
  • ¼ cup butter cold

Instructions
 

  • Preheat your oven to 420F (215C). Prepare two 12-cup muffin pans by placing 6 liners in each pan.
  • Combine flour, baking soda, baking powder, pumpkin spice,and ground cinnamon, in a medium bowl. Stir these together until they're well mixed.
    2 cups All purpose flour , 1 tsp baking soda, 1 tsp baking powder, 2 tsp pumpkin pie spice, 1 tsp ground cinnamon
  • In a large mixing bowl, whisk melted butter, oil and brown sugar. When the sugar is dissolved, add the eggs and whisk them to the mixture, followed by salt, and vanilla extract.
    1/4 cup oil*, 1/4 cup melted butter, 2 large eggs, 2 large eggs, ½ tsp salt
  • Add your pumpkin puree and mashed banana to your wet ingredient mixture. Continue to beat the mixture until the pumpkin is fully incorporated.
    1 cup pumpkin puree*, 1 cup banana
  • Pour your dry ingredients into your wet ingredients, and whisk them together until they're fully combined. Don't overbeat.
  • Divide your pumpkin batter evenly among the 12 muffin cups using a tablespoon or an ice cream scoop.
  • For the streusel topping, mix the flour, brown sugar and pecans. Cut the cold butter into the mix until it's crumbly.
    ¼ cup all purpose flour,⅓ cup brown sugar,⅓ cup pecans,¼ cup butter
  • Sprinkle the topping evenly on the batter.
  • Place both muffin pans in the oven and bake at 420F for 5 minutes and reduce the temperature to 375F and bake for 13 to 15 minutes until a tootthpick inserted in the middle comes out clean.
  • Allow your muffins to cool in the pan for a few moments, then transfer them to a wire rack to cool completely.

Notes

Oil: use vegetable oil, sunflower oil, canola oil, avocado oil, or light olive oil.
Pumpkin: use canned pumpkin puree for consistent results.
Notes:
  • Make sure all the ingredients are at room temperature for easier mixing.
  • Don't overbeat.
  • make sure your baking soda and baking powder are fresh.
Storage: Can be stored on the counter in an airtight container for 3 days. Transfer it to a refrigerator if keeping for longer.
Freeze: Transfer to a freezer bag and freeze for 3 months. Thaw overnight in the fridge or reheat gently in the microwave.
 

Nutrition

Serving: 1 muffin | Calories: 337 kcal | Total Carbs: 47 g | Protein: 4 g | Fat: 15 g | Saturated Fat: 6 g | Sodium: 303 mg | Fiber: 2 g | Sugar: 26 g | Vitamin A: 3465 IU | Vitamin C: 2 mg | Calcium: 62 mg | Iron: 2 mg | Net Carbs: 45 g
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Course Breakfast, Dessert
Cuisine American