These super soft Banana Pumpkin Muffins topped with a delicious and easy Streusel Topping paired with a cup of coffee make for the perfect breakfast on a cool Fall morning!
Indulge in the ultimate breakfast treat with these irresistible Banana Pumpkin Muffins. Combining the delicate flavors of ripe bananas and cozy pumpkin, these bakery style muffins offer a delightful burst of autumn goodness. Soft, moist, and bursting with aromatic spices, they are a true comfort food that embodies the essence of a cool Fall morning.
The first bite reveals a fluffy and tender texture, as the muffin effortlessly crumbles in your mouth. The sweetness of the bananas mingles with the earthy notes of pumpkin, creating a perfect blend that is both comforting and satisfying. If you love this recipe, be sure to try my cake mix banana bread!
What is a Texas Muffin Pan?
When it comes to baked goods, the bigger the better right? A Texas Muffin Pan is perfect for baking oversized muffins or cupcakes. For any of you not satisfied with a standard size, a Texas Muffin Pan will bake 6 jumbo muffins big enough to satisfy any sweet tooth.
How to Store Banana Pumpkin Muffins
It’s best to store the muffins in an airtight container or Ziploc bag on the counter. A best practice would be to wrap the muffins in plastic wrap – the wrap will help keep moisture in the muffins. Ideally you do not want to put the muffins in the fridge. The cooler temps of the fridge will normally change the texture of the muffins and cause them to dry out more quickly.
More Recipes to Try
- Banana Bread with Caramel Apple Streusel Topping
- Pumpkin Monkey Bread Muffins
- Pumpkin Pie with Walnut Streusel Topping
- Pumpkin Snickerdoodle Cookies
Banana Pumpkin Streusel Muffins
- Total Time: 45 minutes
- Yield: 6 large muffins 1x
Description
These super soft Banana Pumpkin Muffins topped with a delicious and easy Streusel Topping paired with a cup of coffee make for the perfect breakfast on a cool Fall morning!
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 1 1/2 cups light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 3/4 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 2 large eggs
- 1/3 cup buttermilk
- 1 cup pumpkin pureé
- 2/3 cup mashed bananas (very ripe)
- 1/4 cup unslated butter (softened)
- 1 3/4 teaspoon vanilla extract
For Streusel Topping
- 1/4 cup rolled oats
- 2 tablespoons brown sugar
- 1/8 teaspoon cinnamon
- 2 tablespoons butter (room temperature)
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
