Bananaumpkin Muffins

READY IN: 22mins
Recipe by CrystalA

This recipe is for the Ready Set Cook contest. I hope it meets qualifications, if not it still is an easy way to use up leftover pumpkin. It seems to be pretty healthy for you too!

Top Review by Cindy Lynn

These tasted wonderful, although I had to cook them an extra 5 minutes, which I expected as I made them into 12 muffins (the minimum). I was disappointed in the presentation though. They are so very tender that they don't stand up firmly. As I removed them from the muffin tin, they collapsed some from their own weight. Also, the streusel topping was on the verge of burning by the time they tested done using the toothpick test. DD#3 ate hers completely, looking away the whole time because she said, 'These taste wonderful, Mom, but they look awful.' Guess I won't serve them to guests, but we'll certainly have them ourselves occasionally. Thank you for sharing this recipe!

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. Combine flour, baking soda, salt, ginger, cinnamon, nutmeg in a bowl.
  3. Whisk.
  4. Add sugar.
  5. Add pumpkin, milk, egg, and bananas.
  6. I mushed my bananas, but you can add them chopped up I would think.
  7. Stir until blended.
  8. Grease muffin cups.
  9. Make streusel topping by combining all ingredients.
  10. Fill muffin cups, I used the large size, until half full.
  11. If using streusel topping add it next.
  12. If topping is to buttery it will"melt" into the batter.
  13. Mine did at first, so I added more flour to the topping mixture.
  14. Cook for 12-15 minutes.
  15. Let cool and remove.
  16. If using icing mixture, blend all ingredients until it is spreadable.
  17. Then spread or drizzle over muffins.

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