pumpkin streusel muffins

What do you get when you have one brown banana and a leftover open can of pumpkin puree - the BEST pumpkin banana muffins ever. Perfectly moist and fluffy, good balance of pumpkin and banana and all the fall spices. 

Pumpkin Banana Muffins Recipe

(125 grams) mashed banana (1 medium banana)

olive oil

(130 grams) light brown sugar, lightly packed

egg, room temperature

(125 grams) pumpkin puree

(150 grams) all-purpose flour, spooned and leveled

Tbsp baking powder

tsp baking soda

tsp fine sea salt

cinnamon

Tbsp butter

Tbsp (25 grams) brown sugar

Tbsp (30 milliliters) heavy whipping cream

tsp vanilla extract

(30 grams) powdered sugar, spooned and leveled

tsp ground cinnamon

In a medium bowl, whisk together the flour,...

In a medium bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin spices. Set aside.

In a large bowl mash the banana until...

In a large bowl mash the banana until it's completely smooth and there are no more large chunks.

Add the sugar and oil and whisk together...

Add the sugar and oil and whisk together until they’re well combined.

Add in the egg and whisk until it’s...

Add in the egg and whisk until it’s well combined and has lightened in color, about 30-60 seconds.

Add in the pumpkin puree and whisk until...

Add in the pumpkin puree and whisk until it's completely smooth.

Add in the dry ingredients and mix just...

Add in the dry ingredients and mix just until the last streak of flour is incorporated. 

Cover with a lid, plastic wrap or a...

Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1 hour. 

Use a large cookie scooper to fill the...

Use a large cookie scooper to fill the muffin tins to the top, the batter should be enough for 6 large muffins.

Bake for 5 minutes at 425F (218C) and...

Bake for 5 minutes at 425F (218C) and then reduce the oven temperature to 375F (190C) and bake for another 13-15 minutes, just until the muffins no longer look wet on top and spring back when you press on the center gently. 

Remove from the oven and allow to cool...

Remove from the oven and allow to cool for at least 10-20 minutes before serving.

Once the muffins have cooled, combine all the...

Once the muffins have cooled, combine all the ingredients in a saucepan over medium heat and whisk until they're smooth. Remove and drizzle on top of muffins.

Celebrate pumpkin season and make Pumpkin Streusel Muffins with a tender pumpkin muffin, pumpkin spice crumbly streusel, and a simple pumpkin spice glaze. 

Pumpkin Streusel Muffins

(1 stick) salted butter (melted & slightly cooled)

white sugar

brown sugar

(15 oz) pure pumpkin

eggs

half and half

all-purpose flour

pumpkin pie spice

baking powder

baking soda

butter

walnuts

½ teaspoon pumpkin pie spice

sugar

Preheat the oven to 350℉. Line a 12-cup muffin tin with parchment paper liners or cupcake liners. Set aside.*The recipe makes 18 muffins so if you have two 12-cup muffin pans then prepare both of them. 

In a large bowl, using an electric hand mixer, beat the butter, granulated sugar, and light brown sugar until light in color &amp; fluffy; about 1-2 minutes. 

Add in the pure pumpkin, eggs, and half and half. Beat until combined. 

Add in the all-purpose flour, pumpkin pie spice, baking powder, and baking soda. Beat on low speed, just until combined and no flour streaks or pockets remain in the pumpkin batter. 

Fill each muffin tin about 3/4 full with muffin batter. 

Make The Streusel Topping : In a small mixing bowl, add the softened butter, flour, light brown sugar, walnuts, and pumpkin pie spice. Use a fork or wooden spoon to stir everything together until the ingredients are full incorporated. Crumble some streusel topping on top of each muffin. 

Bake for 20-25 minutes or until a toothpick inserted comes out clean.*You can also gently press on the tops of the muffins with your finger and the muffin should bounce back when it&#39;s baked.

Remove the muffins from the oven and allow them to cool completely before glazing. 

Make The Simple Pumpkin Spice Glaze : In a small bowl, whisk together the powdered sugar, half and half, and pumpkin pie spice until combined and smooth. Add more powdered sugar (or milk) in order to get your desired consistency. Drizzle the glaze over each cooled muffin and let the glaze set for about 10 minutes before serving.

These soft and tender pumpkin streusel muffins are bakery level amazing but really easy to make! Almost a whole can of pumpkin and sourdough discard makes them super moist, while the warm spices make the flavors pop. The buttery, nutty streusel makes for an absolutely unforgettable muffin top, and adds just the right amount of crunchy texture.

Moist Sourdough Pumpkin Streusel Muffins

pumpkin puree

sourdough discard, (at room temperature)

neutral oil

maple syrup

vanilla extract

granulated sugar

blanched almond flour

ginger

cardamom

salt

finely chopped raw walnuts or pecans

all purpose flour

3 tablespoons butter, melted

To a large bowl, add pumpkin, eggs, and sourdough discard. Whisk until combined. Then add oil, maple syrup, vanilla, and sugars. Whisk until combined.

To a large bowl, add flour, almond flour, baking soda, baking powder, cinnamon, ginger, cardamom, and salt. Whisk to combine.

Make a well in the center of the dry ingredients and pour the wet mixture in. Stir with a spatula until just combined and no dry streaks remain. Set aside and cover loosely with a towel.

Meanwhile, preheat the oven to 400 degrees F. (We are leaving the batter sit on the counter during this time to let the wet ingredients absorb the dry, which helps the muffins rise higher.) While this is happening, make the streusel by whisking together all ingredients except butter. Then add the melted butter and stir to combine, gently squeezing with hand to know that it sticks into crumbles. Set aside.

When oven has preheated, grease muffin tin and place a muffin liner in every other muffin hole. Use a cookie scoop to fill each cup until just short of the lip. Divide an even amount of streusel over the top of each muffin.

Place muffin tin in the oven and turn it down to 375 degrees F. Bake for 21 to 22 muffins, until toothpick comes out with moist but not wet crumbs. Let cool on a wire rack.

These came out amazing!! And immediately hit with the whole family. 

I'm wondering if it can be made gluten free with using all almond flour or oat flour?

Absolutely delicious! I will make sure to never lose this recipe!

Perfect fall treat to have in the morning with coffee :)

Hi Amanda,
I have been craving pumpkin sourdough muffins and when I saw your new recipe, I just had to try it as your recipes always turn out well. I made a double batch of these muffins but did not use muffin liners and got 24 regular sized muffins (they look smaller than yours) and 24 mini donut hole sized muffins plus a small loaf (probably the size of 3 muffins). Anyway I followed your recipe as written with a few exceptions: I subbed about 90 grams of protein powder (Truvani Vanilla) for 90 grams of the 370 grams of AP flour (again double batch). I also used a Monkfruit/Allulose blend 1:1 ratio for the granulated white sugar, but used the brown sugar as written as I didn’t want the muffins to come out unsweetened. Lastly I used a combination of coconut oil and butter instead of the neutral oil since I don’t have either of those types of oils in my pantry. The pumpkin muffins were such a hit, my husband and 7 year old both raved about them. They both also loved the streusel topping and they are kind of on the fence about nuts in these types of baked goods. I love the texture from the almond flour, don’t skip it!! Tips for others: I baked the mini donut hole sized muffins for 12 minutes. My regular sized muffins baked for the written 21-22 minutes. The small silicone loaf pan (approx. 6 ½ x 3 3/8”) baked for 28 minutes. Overall, I’d definitely recommend this recipe, it was such a hit and easy to make. I think next time I’ll try to use a large muffin pan and see how that works. Thanks so much!

Wonderfully soft and pumpkin-y. I love your recipes!!

Top 3 pumpkin streusel muffins recipes from across the web

The most viewed pumpkin streusel muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin Banana Muffins Recipe

Pumpkin Streusel Muffins

Moist Sourdough Pumpkin Streusel Mu...

Top 3 pumpkin streusel muffins recipes from across the web

The most viewed pumpkin streusel muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Banana Muffins Recipe

Pumpkin Streusel Muffins

Moist Sourdough Pumpkin Streusel Mu...

The most viewed pumpkin streusel muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine