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Pumpkin Banana Streusel Muffins November 22, 2009

Posted by sugarandbliss in muffins.
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It’s autumn, and fall flavors and spices are all the rage these days. Pumpkin everything, sweet potato pies, and stuffing recipes are popping up all over the place. A little late in the game, I finally made my first official autumn recipe – these pumpkin banana streusel muffins. And seriously, they’re perfect. So perfectly spiced and moist, bursting with banana, pumpkin, cinnamon, and nutmeg, these little darlings didn’t last even 24 hours.

So make these now. You will not regret it. In your eagerness to get these yummies in your tummy, you might even completely melt the butter instead of just softening it. But that’s okay, the streusel is still awesomely sweet and crumbly like it should be. And be generous. Very generous. Make extra if you’d like, because streusel topping makes the world that much better. And if you’re like me, you’ll even forget to take a decent picture of your muffins before trying one. And another. And another.

Pumpkin Banana Streusel Muffins
Adapted from The Crepes of Wrath

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
1/4 cup vegetable or canola oil
1/3 cup + 2 tablespoons granulated sugar
1/3 cup firmly packed brown sugar
2 eggs, room temperature
3/4 cup pure pumpkin puree
3/4 cup mashed bananas (about 2 small bananas)
3/4 cup vanilla yogurt
turbinado sugar (optional)

Streusel topping:
1/2 cup all purpose flour
2 tablespoons firmly packed brown sugar
1/2 teaspoon ground cinnamon
pinch of salt
3 tablespoons unsalted butter, cubed and at room temperature

Preheat oven to 350 degrees F.

To make the streusel, combine the flour, brown sugar, cinnamon, and salt in a medium sized bowl. Add butter and, using your hands, combine until small clumps have formed throughout the mixture.

In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.

In a large bowl, mash the bananas. Then add in the vegetable oil, sugar, brown sugar, eggs, pumpkin, and yogurt. Mix well, scraping down the sides of your bowl.

Gradually mix the dry mixture to the pumpkin mixture. Do not overmix!

Pour batter into muffin tins prepared with muffin liners or cooking spray. Fill each with about 1/4 cup of batter. (I like to fill until about 3/4 full, but that’s because I prefer my muffins to bake up huge.) Top with a generous sprinkle of streusel topping and then a generous sprinkle of turbinado sugar. Bake for 15-20 minutes, and allow to cool for 10 minutes before removing. (I couldn’t wait more than five.)

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