Pumpkin-Banana Streusel Muffins

I happened to have 2 ripe bananas on hand and wanted to make something other than the usual Banana Bread!  Since it’s Fall and with having canned pumpkin on hand, I thought this would be a perfect combination recipe wise.  Very tasty – my husband said it’s very fragrant (in a good way).

Pumpkin-Banana Streusel Muffins

 

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Author: Sweet Dash of Sass

Recipe type: Breakfast

Serves: 12

Ingredients

• 2 large ripe bananas
• ½ cup canned pumpkin
• ½ cup sugar
• ¼ cup milk
• ¼ cup vegetable oil
• 1 egg
• 1¾ cup flour
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• Streusel Topping:
• ½ cup flour
• ¼ cup brown sugar
• ½ stick cold butter, cut into small pieces
• 2 tablespoons quick cooking oats
• ½ teaspoon cinnamon

Instructions

1. Pre-heat oven to 375 degrees.
2. In a small bowl, mash bananas with a fork. In a medium bowl, mix bananas, canned pumpkin, sugar, milk, oil, and egg until well blended.
3. Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl. Stir banana mixture into flour mixture just until moistened.
4. Spoon batter into muffin tins sprayed with non-stick spray (or you can use muffin liners).
5. To make streusel topping: Combine all ingredients in a small bowl with a fork until crumbly. Sprinkle topping equally over all the muffins.
6. Bake 20-22 minutes until toothpick comes out clean. Serve warm.

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Tip #1:  Don’t have pumpkin pie spice?  1 tsp substitute = 1/2 tsp. ground cinnamon plus 1/4 tsp. ground ginger, 1/4 tsp. ground allspice, and 1/8 tsp. ground nutmeg.

Tip #2: Definitely invest in a large cookie scoop!  It has many other uses besides making your cookies a perfect size.  Simply scoop your batter, squeeze and release into your muffin cups.