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
Scale
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.