I’m constantly making banana muffins because I always have some overly ripened bananas on hand. I wanted to make something more festive for fall, though, and I thought that pumpkin would pair perfectly with banana, as they’re both slightly sweet and add a good amount of moisture to quick breads. I also wanted something a bit more than just a plain old brown muffin, though, so I made a quick streusel and topped that off with a sprinkling of raw sugar. The result was a sweet, but not too sweet, muffin great for breakfast or a snack. I loved the way the sugar and streusel cracked on the top and how when you bit into the muffins, you weren’t overwhelmed by any one ingredient. I took these into work and everyone told me that they were a bit hesitant because of the pumpkin and banana combination at first, but once they took a bite, they were sold! I ate plenty of these myself, too, and I can promise you that these are a fantastic way to ease into holiday baking (Thanksgiving is just around the corner!).
Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.
Mash your bananas in a large bowl.
In the bowl with the mashed bananas, combine the vegetable oil, sugar, brown sugar, eggs, pumpkin puree, and yogurt.
Mix well, scraping the bowl with a spatula to make sure everything is evenly combined.
Gradually mix in the flour mixture, scraping the bowl to make sure it’s evenly combined, but don’t overbeat or else you will get flat, hard muffins.
Place about 1/4 cup of batter in each muffin cup. I used 5.5 inch squares of parchment paper for my muffin cups, but you can use regular muffin cups or none at all, just make sure you spray the tins with Pam.
Top with a teaspoon or two of streusel, which is made very simply by combining 1/2 cup of flour, 2 tablespoons brown sugar, 1/2 teaspoon of ground cinnamon, a pinch of salt, and then cubing 3 tablespoons of butter and with your hands, mixing the butter in until crumbs have formed.
I placed a little less than a teaspoon of turbinado sugar on top of my muffins after the streusel, but this is completely optional – I just love the look of it and the crunch of the sugar. Bake at 350 degrees F for 15-20 minutes, until the muffins are golden and set.
Allow the muffins to cool for 10 minutes or so before removing them. Serve warm or cooled, whichever you prefer.
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ¼ cup vegetable or canola oil
- ⅓ cup + 2 tablespoons granulated sugar
- ⅓ cup firmly packed brown sugar
- 2 eggs, room temperature
- ¾ cup pure pumpkin puree
- ¾ cup mashed bananas (about 2 small bananas)
- ¾ cup vanilla yogurt
- streusel topping (recipe follows)
- turbinado sugar (optional)
- ½ cup all-purpose flour
- 2 tablespoons firmly packed brown sugar
- ½ teaspoon ground cinnamon
- pinch kosher salt
- 3 tablespoons unsalted butter, cubed and at room temperature
- Preheat your oven to 350 degrees F. Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.
- In a large bowl, mash your bananas. Then add in the vegetable oil, sugar, brown sugar, eggs, pumpkin, and yogurt. Mix until combined well, scraping down the sides of your bowl.
- Gradually mix the flour mixture in with the banana mixture, scraping down the sides of the bowl to make sure everything is evenly combined. Don't over mix!
- Prepare your muffin tins (I doubled this recipe and got about 36 muffins, so you should get around 18 - be sure to spray your pan with Pam if you aren't using muffin cups). Scoop about ¼ cup of batter into each muffin cup, then sprinkle a teaspoon or two of streusel topping over the batter (recipe follows). Top off with a little less than 1 teaspoon of turbinado/raw sugar over top of that. Bake for 15-20 minutes, until the muffins are golden and set. Allow to cool for about 10 minutes before removing.
- Combine the flour, sugar, cinnamon, and salt in a large bowl.
- Place the butter into the flour and with clean hands, mix the butter in with the flour until crumbs/clumps have formed.