Pumpkin Banana Muffins
Best pumpkin banana muffins your family will ask for again and again. Great overripe banana recipe for breakfast or dessert year round.
Servings: 12
Calories: 297kcal
Ingredients
- 2 c all purpose flour
- 1/3 c sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 c milk whole or 2%
- 1/4 c vegetable oil
- 1 egg
- 1 banana overripe, mashed
- 1 c pumpkin
- topping
- 1/3 c brown sugar packed
- 1/3 c pecans chopped
- 3 tbsp all purpose flour
- 3 tbsp butter
- icing
- 2.5 tbsp butter
- 1 c powdered sugar
- 1/4 tsp vanilla
- 1-2 tbsp water hot
Instructions
- Preheat oven to 400 degrees F.
- Beat eggs in a bowl and add milk, oil. Then stir in sugar and pumpkin puree until smooth. Mash banana with a fork and add into wet ingredient mixture.
- In another bowl mix together flour, baking powder, and salt. Slowly incorporate dry mixture into wet until combined well.
- Mix together melted butter, chopped pecans, brown sugar and flour listed to make topping. Set aside.
- Line muffin pan with liners and fill 3/4 of the way full with batter. Sprinkle topping on all or some of them, gently pat down with fingers just so it sticks.
- Bake for 18-20 minutes until toothpick comes out mostly clean with some crumbs on it when inserted into center. You want some crumbs meaning they are still moist, I do not like overbaked and dried out muffins so I am kinda' specific about this part.
- Remove from oven and pan. Allow to cool some while you prepare icing if desired. In a bowl melt butter and mix with powdered sugar, vanilla and enough hot water to thin it out to desired consistency.
- Drizzle over top of muffins and enjoy.
Video
Nutrition
Serving: 2oz | Calories: 297kcal | Carbohydrates: 43g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 158mg | Potassium: 240mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1036IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1mg