Go Back
–+ servings

Pumpkin Banana Streusel Muffins

Ania
Made with a few simple ingredients, these Pumpkin Banana Streusel Muffins are the perfect way to start the day. They are delicious and bursting with pumpkin flavours, sweet banana, and warm spices. The muffins are sprinkled with a buttery streusel that crisps up beautifully in the oven and ties it all together.
5 from 2 votes

Ingredients
 
 

For the muffins

For the streusel

Instructions
 

  • Preheat the oven to 375°F. Line the muffin tin with tulip liners and set aside. Melt the butter for the streusel and allow to cool for 10 minutes before beginning (must be lukewarm, not hot). Mash the bananas and set aside.
    3/4 cups bananas, 6 tbsp butter
  • In a medium sized bowl, add flour, brown sugar, white sugar, cinnamon, and melted butter. Using a fork, mix this until small crumbs form. Then sprinkle 1 tbsp of extra flour on top and with your fork, gently mix until all the flour is well incorporated. Repeat 2 times until you no flour streaks remain. See photo for reference. Set aside while you make the muffin batter.
    1/4 cup white sugar, 1/4 cup dark brown sugar, 1/2 tsp cinnamon, 3/4 cups flour, 6 tbsp butter
  • In a medium-sized bowl, add in flour, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves, ginger, and salt. Mix together and set aside.
    2 cups all-purpose flour, 1 tsp baking soda, 1 1/2 tsps baking powder, 2 tsps cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp salt
  • In a large bowl, add brown sugar, white sugar, and oil and whisk together. Then add in eggs, pumpkin, mashed banana, and vanilla. Whisk together until well combined.
    1 cup pumpkin puree, 1/2 cup oil any kind works, 2 large eggs, 1 tsp vanilla, 3/4 cups dark brown sugar, 1/2 cup white sugar
  • Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
  • Evenly divide the batter between the liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle a handful of streusel on top.
  • Bake the muffins at 375°F for 25-30 minutes. The muffins are ready when a toothpick inserted comes out clean. My oven took 27 minutes exactly. Every oven differs, so keep an eye out after the 25 minute mark.
  • These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!