Pumpkin Banana Muffins
Discover the ultimate autumn treat with these bakery style Pumpkin Banana Muffins. Super moist and perfectly spiced, these muffins blend the sweetness of ripe bananas, the warmth of pumpkin and the sugary crunch of crumb topping.
Ingredients
Crumb Topping
- 1/4 cup dark brown sugar packed
- 2/3 cup all-purpose flour unbleached
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter melted and cooled
Pumpkin Banana Muffins
- 2 cup all-purpose flour unbleached
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt fine
- 1 1/2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 2 large eggs room temperature
- 1/2 dark brown sugar packed
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1 cup overripe bananas mashed
- 1/2 cup vegetable oil
- 1 tsp vanilla extract pure
Instructions
Crumb Topping
- Combine sugar, flour, cinnamon and butter in a large bowl. Using your fingers, mix ingredients together until small clumps begin to form.
- Cover and refrigerate until ready to use.
Pumpkin Banana Muffins
- Preheat oven to 425 degrees. Line a standard 12-count muffin pan with cupcake papers then set aside.
- In a large bowl, whisk together flour, baking soda, baking powder, salt and spices.
- In a separate bowl, whisk together eggs, both sugars, pumpkin, bananas, oil and vanilla.
- Add dry ingredient to wet ingredients. Stir with a wooden spoon until just barely combined. Avoid overmixing or muffins will be dry.
- Distribute batter evenly among 12 muffin liners.
- Remove crumb topping from the refrigerator and sprinkle an even amount on top of each muffin.
- Bake for 5 minutes at 425 degrees. Keeping the oven door closed, reduce temperature to 350 degrees then bake for an additional 15 to 17 minutes (or until a toothpick inserted into the center of muffins comes out clean). Avoid overbaking.
- Cool muffins in pan for for 5 minutes then remove and place on a wire rack to cool to completely.
- Muffins will keep in an airtight container at room temperature up to 3 days or in the refrigerator up to a week.